Bún Tôm Nướng Chao

Bún Tôm Nướng Chao is a delightful Vietnamese dish featuring grilled shrimp marinated in a savory fermented soybean paste, served over a bed of low-carb noodles. This refreshing meal is complemented by fresh herbs and a tangy dipping sauce, making it a perfect choice for a light yet satisfying dinner.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Fermented soybean paste (Chao) - 2 tablespoons
• Garlic (minced) - 2 cloves
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Zucchini noodles - 200 grams
• Fresh cilantro (chopped) - 2 tablespoons
• Fresh mint (chopped) - 2 tablespoons
• Lettuce leaves - 4 large
• Chili (sliced, optional) - to taste

Steps

1. In a bowl, mix the fermented soybean paste, minced garlic, lime juice, fish sauce, and coconut aminos to create a marinade.
2. Add the shrimp to the marinade, coating them well, and let them marinate for at least 15 minutes.
3. While the shrimp is marinating, spiralize the zucchini to make noodles and set aside.
4. Heat a grill or grill pan over medium-high heat and grill the marinated shrimp for about 2-3 minutes on each side or until fully cooked.
5. In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender, seasoning lightly with salt if desired.
6. To serve, place the sautéed zucchini noodles on a plate, top with grilled shrimp, and garnish with fresh cilantro, mint, and sliced chili.
7. Serve with lettuce leaves on the side for wrapping.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, supporting muscle health and weight management.
• Low in carbohydrates due to the use of zucchini noodles, making it suitable for low-carb diets.

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