Gỏi Ngó Sen Tôm

Gỏi Ngó Sen Tôm is a refreshing Vietnamese salad featuring crunchy lotus stems and succulent shrimp, dressed with a zesty lime vinaigrette. This Paleo dish is not only vibrant and flavorful but also packed with nutrients, making it a perfect light dinner option.

Ingredients

• Lotus stems - 200 grams, sliced thinly
• Shrimp - 200 grams, peeled and deveined
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Fresh herbs (mint, cilantro, and Thai basil) - 30 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Coconut sugar - 1 teaspoon
• Chili pepper - 1 small, finely chopped (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot of boiling water, blanch the sliced lotus stems for 2-3 minutes until slightly tender. Drain and rinse under cold water to stop the cooking process.
2. In the same pot, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and let cool.
3. In a large bowl, combine the blanched lotus stems, cooked shrimp, julienned carrot, cucumber, and chopped herbs.
4. In a small bowl, whisk together lime juice, fish sauce, coconut sugar, chili pepper (if using), salt, and pepper to create the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
6. Serve immediately, garnished with additional herbs if desired.

Nutrition

• Calories: 250
• Protein: 25 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• High in fiber from lotus stems and vegetables, promoting digestive health.

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