Vibrant Vietnamese Keto Lunch Bowl

Allergens

Shellfish, Nuts

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 2 cups cooked jasmine rice (for non
• keto option) or cauliflower rice
• 1/2 cup julienned carrots
• 1/2 cup thinly sliced red cabbage
• 1/2 cup shredded red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• 2 tbsp sesame oil
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 tsp honey (optional for non
• keto option)
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat sesame oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink and cooked through, about 3 minutes per side. Remove from heat and set aside.
2. In a large mixing bowl, combine cooked rice or cauliflower rice, carrots, red cabbage, red bell pepper, green onions, mint leaves, and cilantro leaves. Toss gently to combine.
3. In a small bowl, whisk together fish sauce, lime juice, honey (if using), and salt to taste. Pour over the rice mixture and toss until evenly coated.
4. Divide the salad among 4 bowls and top each with cooked shrimp and crushed roasted peanuts.

Chef’s Insight

This dish is perfect for a light and healthy lunch that will keep you energized throughout the day.

Notes

For added flavor, sprinkle with crushed peanuts before serving.