Gỏi Tôm

Gỏi Tôm is a refreshing Vietnamese salad featuring succulent shrimp and vibrant vegetables tossed in a zesty dressing. This Paleo-friendly dish is perfect for a light dinner, providing a burst of flavors and textures in every bite.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Cabbage - 100 grams, finely shredded
• Carrot - 1 medium (about 60 grams), julienned
• Cucumber - 1 small (about 100 grams), thinly sliced
• Fresh mint leaves - 10 grams, chopped
• Fresh cilantro - 10 grams, chopped
• Lime - 1 medium, juiced
• Fish sauce - 1 tablespoon (15 ml)
• Coconut sugar - 1 teaspoon (4 grams)
• Red chili - 1 small, finely chopped (optional)
• Garlic - 1 clove, minced
• Black pepper - to taste

Steps

1. In a pot of boiling water, cook the shrimp for about 3-4 minutes or until they turn pink and opaque. Remove and let cool.
2. While the shrimp cools, prepare the vegetables: shred the cabbage, julienne the carrot, and slice the cucumber.
3. In a small bowl, whisk together lime juice, fish sauce, coconut sugar, minced garlic, and chopped chili until the sugar dissolves.
4. Once the shrimp is cool, chop them into bite-sized pieces and combine them with the cabbage, carrot, cucumber, mint, and cilantro in a large bowl.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Season with black pepper to taste and serve immediately.

Nutrition

• Calories: 220
• Protein: 24 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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