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Vietnamese Shrimp Bowl
with green beans / carrot slaw

Active: 40 min Total: 40 min
Tangy slaw combines with pan-seared shrimp and a creamy sauce in this meal that is inspired by the flavors of Vietnamese street food. Feel free to bump up the spice with your favorite hot sauce!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Vietnamese Mayo:
  • Mayonnaise - 1/4 cup (be sure to get W30 / paleo approved version if needed)
  • Lime juice - 1/2 tsp
  • Fish sauce - 1/2 tsp (sub Bragg's / coconut aminos)
  • Hot sauce - 1/2 tsp
Vietnamese Shrimp Bowl:
  • Coleslaw mix - 5 oz
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Green beans - 1 lb , trimmed
  • Cilantro - 1/2 bunch , leaves torn
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Lime juice - 1/2 tsp
Coconut and Mango Smoothie:
  • Coconut milk - 1 cup
  • Mango - 10 oz
  • Ice - 2 cups

Prep

  1. Make carrot slaw - Toss coleslaw mix and carrots in vinegar and toasted sesame oil. Set aside for 20 minutes.
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  4. Make Vietnamese mayo - Combine mayonnaise, lime juice (portion for mayo), fish sauce, and hot sauce. (Can be done up to 3 days ahead)
  5. Cilantro - Tear cilantro leaves.
  6. Make smoothie - Blend coconut milk, mango, and ice until smooth.

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Make

  1. Heat a wok with oil over medium-high heat. Add green beans and saute until starting to darken in spots, ~1 minute. Add water and cover with a lid. Steam until beans are tender, ~3 minutes.
  2. Remove lid and add shrimp. Saute until shrimp is cooked through, 4 to 6 minutes. Season with some salt and pepper as the shrimp cooks.
  3. Top green beans and shrimp with lime juice and toss with some hot sauce if you’d like.
  4. Season carrot slaw with some salt.
  5. Serve shrimp and green beans over slaw. Top with cilantro and Vietnamese mayo. Enjoy smoothie on the side.

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