Cơm Tôm Nướng Mỡ Hành

Cơm Tôm Nướng Mỡ Hành is a flavorful Vietnamese rice dish featuring grilled shrimp topped with fragrant scallion oil. This paleo-friendly dish is both satisfying and nutritious, perfect for a light yet fulfilling meal.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Coconut aminos - 2 tablespoons
• Garlic (minced) - 2 cloves
• Lime juice - 1 tablespoon
• Coconut oil - 1 tablespoon
• Jasmine rice (or cauliflower rice for paleo) - 150 grams
• Water - 300 milliliters
• Green onions (sliced) - 4 stalks
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then soak for 15 minutes.
2. In a pot, combine the soaked rice with 300 milliliters of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
3. While the rice is cooking, marinate the shrimp in a bowl with coconut aminos, minced garlic, lime juice, salt, and pepper for at least 10 minutes.
4. Heat coconut oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 3-4 minutes on each side until they are pink and opaque.
5. In a separate small pan, combine sliced green onions with a little coconut oil and sauté over low heat until fragrant, about 2-3 minutes.
6. Once the rice is done, fluff it with a fork and serve it on plates topped with the grilled shrimp and drizzled with the scallion oil.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in protein from shrimp, supporting muscle growth and repair.
• Rich in healthy fats from coconut oil, promoting heart health.

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