Bún Tôm Nướng Mắm

Bún Tôm Nướng Mắm is a vibrant Vietnamese dish featuring grilled shrimp served over a bed of vermicelli noodles and topped with a rich, savory fish sauce dressing. This low-carb version replaces traditional rice noodles with spiralized zucchini, making it a fresh and healthy twist on a classic favorite.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Zucchini - 2 medium, spiralized
• Garlic - 3 cloves, minced
• Fish sauce - 4 tablespoons
• Lime juice - 2 tablespoons
• Coconut sugar - 1 teaspoon
• Olive oil - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Chili flakes - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a bowl, combine shrimp, minced garlic, olive oil, salt, pepper, and chili flakes. Marinate for at least 15 minutes.
2. In a small bowl, whisk together fish sauce, lime juice, and coconut sugar until well combined. Set aside.
3. Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until cooked through.
4. While the shrimp is grilling, sauté the spiralized zucchini in a separate pan over medium heat for about 3-4 minutes until just tender. Season with a pinch of salt and pepper.
5. To serve, place the sautéed zucchini on a plate, top with grilled shrimp, and drizzle with the fish sauce mixture. Garnish with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 950 mg
• Cholesterol: 200 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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