Vietnamese Keto Shrimp & Cucumber Salad

Allergens

Shellfish

Ingredients

• 8 oz large shrimp, peeled and deveined
• 1 cup thinly sliced cucumber
• 1/2 cup chopped romaine lettuce
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp erythritol or preferred sweetener (optional)

Instructions

1. In a large bowl, combine shrimp, cucumber, romaine lettuce, red onion, and cilantro leaves.
2. In a small bowl, mix together lime juice, fish sauce, garlic, ginger, and erythritol or preferred sweetener. Pour over the salad ingredients and toss well to combine.
3. Allow the salad to marinate for 15 20 minutes in the refrigerator to enhance flavors.

Chef’s Insight

This shrimp salad is not only keto-friendly but also packed with vitamins and minerals to boost energy levels.

Notes

Adjust seasoning to taste, if needed.