Gỏi Tôm Bắp

Gỏi Tôm Bắp is a refreshing Vietnamese salad that beautifully combines succulent shrimp with sweet corn, herbs, and a tangy dressing for a light and healthy meal. This dish is perfect for warm weather and offers a delightful explosion of flavors and textures.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Fresh corn kernels - 100 grams (about 1 ear of corn)
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Red bell pepper - 1/2, thinly sliced
• Fresh mint leaves - 15 grams, chopped
• Fresh cilantro - 15 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Chili pepper - 1 small, finely chopped (optional)
• Black pepper - to taste
• Lettuce leaves - for serving (optional)

Steps

1. In a medium pot, bring water to a boil and add the peeled shrimp. Cook for about 2-3 minutes or until they turn pink and opaque. Drain and let cool.
2. In a skillet, add the fresh corn kernels and sauté over medium heat for about 5 minutes until slightly golden. Remove from heat and let cool.
3. In a large mixing bowl, combine the cooled shrimp, sautéed corn, julienned carrot, cucumber, red bell pepper, chopped mint, and cilantro.
4. In a small bowl, whisk together lime juice, fish sauce, sugar, and chopped chili pepper (if using) until the sugar is dissolved.
5. Pour the dressing over the salad mixture and toss gently to combine. Season with black pepper to taste.
6. Serve the salad on a bed of lettuce leaves, if desired, and enjoy your Gỏi Tôm Bắp.

Nutrition

• Calories: 250
• Protein: 24 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 620 mg
• Cholesterol: 150 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, supporting muscle health and repair.
• Rich in vitamins and minerals from fresh vegetables and herbs, promoting overall well-being.

Tags