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Vietnamese Shrimp Bowl
with green beans / carrot slaw

Active: 40 minTotal: 40 min
20190121 shrimp banh mi nm 4.jpg?ixlib=rails 2.1

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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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.

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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Reviews

This meal has 42 reviews

Missed this one originally but came back to it as we had some freezer shrimp to use up. Loved it! Came together quickly and flavors were great, especially the green beans. Doubled the Mayo

By: Emily
Posted: Jul 11, 2019
Diet: Original

Loved the green beans. I didn't have enough mayo, and the sandwiches were slightly boring without that.

By: Jenna
Posted: Apr 15, 2019
Diet: Original

Yummy veggie sandwiches. Tried to make pickled cucumbers with paleo dressing for the side and could have used much more rice vinegar. Yogurt, lime juice and coconut aminos was our yummy spread.

By: Shawn
Posted: Feb 27, 2019
Diet: Vegetarian

So good!!

By: Kimberly
Posted: Feb 18, 2019
Diet: Paleo

Delicious & quick! Whole30 used avocado mayo for the mayo- so good. Did not do smoothie.

By: Jessie
Posted: Feb 01, 2019
Diet: Paleo

Loved this! The flavors were great, and it was quick and easy. Plus, I like that I only needed one pot and one bowl.

By: Kera
Posted: Feb 01, 2019
Diet: Original