Low Carb Vietnamese Shrimp Bowl. I ended up making this with a bunch of leftovers and it was so good I decided to do a recipe with it. I was originally going to use pulled pork in it but wondered how many people have pulled pork just hanging around so decided to leave it out, substituting avocado instead. Everything else is pretty reasonably and easily gotten. We all do a little experimenting from time to time and of course, so do I. The difference is, I have to eat what I make and if it’s not right I need to do it over…and eat it again so…I have included the pics from the first try as a wrap.
The wraps were so good…and so messy, that I redid it as a bowl. I have also included a sketch I did to figure out the color scheme and where I wanted to place everything and as you can see, the pulled pork didn’t make the final cut. I rearranged things-again for the final picture. Did I have trouble making and having to eat this again? Nope. Not. At. All. I used bibb lettuce for the wrap but since I always have bok choy (my lettuce of choice) I used it in the bowl.
It is now the dog days of August and though this Low Carb Vietnamese Shrimp Bowl is a perfect anytime dinner dish, you will not need to do any cooking except to do a quick blanch with the bean sprouts. After eating? You might think you just stepped out of a Vietnamese restaurant.
It’s just a list of ingredients and comes together very quickly. You may have a little dressing left over but don’t worry, it would last a long time in the fridge and once you have eaten it, it would disappear very quickly. Make no mistake, this is a complete and filling meal and if you want to make any substitutions please do, as this is cooking-not baking and a salad is always just a guide. If you can’t get fresh mint then please try to include a little dried mint into the dressing as it enhances the flavors very well and kind of bring the whole bowl together.
So, what do you do with your leftover mung bean sprouts? I have the answer : Mung Bean Sprouts Salad served either warm as a vegetable or cold as a salad.
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- 1 Lb Bay Shrimp
- 2 C Mung Bean Sprouts
- 2 C Chopped Bok Choy
- 1 C Finely Grated Daikon Radish
- 1 C Finely Grated Red Radish
- 1 C Finely Grated Jicama
- 1 C Green Onion Tops
- 1 C Finely Chopped Cilantro
- 1 C Chopped Fresh Mint
- 1 C Crushed Peanuts
- 1 Ripe Avocado
- ½ C Olive Oil
- ¼ C Fresh Lime Juice
- ¼ C Fish Sauce
- ¼ C Chopped Cilantro
- 2 T Allulose*** (Paleo)
- 2 T Finely Diced Purple Onion Or (I Used Shallots)
- 1 T Sugar-Free Rice Wine Vinegar
- 1 T Tamari
- ¼ t Red Pepper Flakes
- 1 t Crushed Garlic
- ½ t Ginger Powder
- Blanch sprouts at a slow simmer for about 4-5 minutes or until they become translucent.
- Drain and refrigerate until cold and ready for use.
- Put Bok Choy in center under the shrimp, arrange rest of ingredients artfully, drizzle with olive oil, sprinkle with crushed peanuts and pour ¼ C dressing over all.
- 4 Servings
- 547 Calories, 36.5g Protein, 34.7g Fat, 16.4g Carbs, 7.5g Fiber, 8.9g Net Carbs
- Nutritionals include all ingredients listed.
- If you have extra dressing in to bottom of the bowl, grab a spoon...and slurp it up.