Nộm Tôm

Nộm Tôm is a vibrant Vietnamese shrimp salad that combines fresh vegetables with a tangy dressing, offering a refreshing and flavorful side dish. This Paleo-friendly recipe is perfect for those looking to enjoy a light yet satisfying meal.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Carrots - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1, julienned
• Fresh mint leaves - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Coconut sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Red chili - 1 small, sliced (optional)
• Salt - to taste

Steps

1. In a pot of boiling water, cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain and set aside to cool.
2. In a large bowl, combine the julienned carrots, cucumber, and red bell pepper.
3. In a small bowl, whisk together the lime juice, fish sauce, coconut sugar, minced garlic, and salt until the sugar dissolves.
4. Add the cooled shrimp to the vegetable mixture along with the chopped mint and cilantro.
5. Pour the dressing over the salad and toss well to combine all ingredients.
6. If using, add the sliced red chili for some heat and mix again.
7. Serve immediately or refrigerate for 15 minutes to let the flavors meld.

Nutrition

• Calories: 180
• Protein: 20 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

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

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