Published : 18. December 2020. – Changed: 18. December 2020. Laura – This message may contain affiliate links.
Here’s another bowl of protein to feed the beast inside you. It is filled with fresh lemon prawns, tons of vegetables and just enough green to get through the day.
For years I’ve struggled to balance my health and my life course.
Life is constantly busy with all the things that need to be done and all the people we love. I often completely forget what I need.
I feel selfish when I ask what I need. I feel selfish to ask for time to go to the gym and be away from my daughter. I feel guilty about asking to be alone for a while.
I know you understand. They’re very busy, too.
First of all, I am an ardent supporter of wholemeal food. But I also believe there’s no diet for everyone. We all have to understand that this is for us.
I want you to find a balance in your relationship with food. I want you to learn how to recognize eating disorders and find ways to change them. I want you to learn now to accept and nourish your body out of love for yourself and your own well-being. I have been inspired by so many strong and influential women in my life, and I want to share that with you.
If you’ve been to the blog, you know I eat a lot of things out of bowls. This makes it easier to prepare a balanced meal, which is usually already cooked and packaged. Every week I will present you with many bowls you can make.
What you like about this recipe.
- The taste: These shrimps are fresh and light, but they are also not too heavy.
- Take it easy. Take it easy: The vegetables in this recipe can be prepared in a few days. When you’re ready to eat, the shrimp and rice noodles are cooked in less than ten minutes!
- Refreshing: This recipe is absolutely perfect for those long, warm summer evenings when you can’t bring yourself to turn on the stove.
Serve these lemon prawns in a delicious summer bowl with pasta or with a bowl of rice!
- Lemongrass: Marinating shrimp in lemongrass for a daring taste! Lemongrass is a dense, stocky plant found in most grocery stores. Fresh lemongrass provides an incredible taste that is impossible to reproduce!
- Vegetables : Daikon radishes and pickled carrots add a spicy crispness to this recipe. I also like fresh cucumbers and sliced jalapenos.
- Noodles. This easy to cook bowl is delicious with rice noodles.
➽ Did you make this recipe? If you like it, please leave a note and a note 5 ★ ! I love hearing from you! Follow me @foodologygeek on your favorite social media channel! Facebook, Instagram & Pinterest.
Shrimp shells with lemon millet
Lemongrass shrimps in a protein package, served with lots of fresh vegetables and Vietnamese sauce.
Cooking time 20 minutes
Cooking time 10 minutes
Total duration 30 minutes
Main course, salad.
Serving trolleys 4 bowls
Calories 764 kcal
- Make pickled vegetables: Put the carrots and daikon in a small bowl and sprinkle with sugar and salt. Add the rice vinegar, mix well and set aside.
- Prepare the sauce: In a small bowl, combine brown sugar, vinegar, lime juice, fish sauce and serrano pepper. Stir in a ½ cup of cold water and leave the mixture to stand for 15 minutes. (Residues of the sauce can be kept in the fridge for up to 3 days).
- Marinate the shrimp: Place the shrimp in a shallow dish. Add the fish sauce, brown sugar, garlic and lemongrass. Mix well with the coat. If you want to grill, put the shrimp on skewers.
- Meanwhile, boil a large pot of water. Turn off the heat and add the rice noodles. Soak, stir from time to time, until the pasta is tender, about 7 to 8 minutes. Drain and rinse with cold water. Leave in a sieve at room temperature.
- Place lettuce leaves and herbs at the bottom of each bowl. Stay calm, cover it with a damp towel.
- Put the oil in a wok or frying pan on high heat. When the oil is warm, add the shrimps without stacking them (work in batches if necessary). Bake for 2 minutes on each side until golden brown.
- To serve, divide the noodles into 4 large soup bowls, then add hot shrimps, marinated vegetables and about a tablespoon of sauce to each bowl. Sprinkle with onions and peanuts (and possibly legumes). Serve with extra herbs, lime and sriracha.
For the vegan version:
Use tofu instead of shrimp. Replace the fish sauce with coconut-based aminos.
As an alternative:
Use thinly sliced chicken or pork tenderloin instead of shrimp.
Calories: 764kcalCarbon Fat: 125gProtein: 46gVet: 8gSaturated fat: 1gCholesterol: 429mgSodium: 4012mgFiber: 7gSugar: 18gCalcium: 351mgVet: 6mg
Shells, dumplings, cooking, salad, shrimps
(329 visits, 1 visit today)
shrimp vermicelli pasta,shrimp vermicelli bowl calories,lemongrass shrimp skewers,bun tom soup,shrimp with lemongrass and coconut milk,bun tom thit nuong recipe,lemongrass shrimp soup,bun tom xao,lemongrass shrimp marinade,thai shrimp vermicelli,grilled lemongrass shrimp,vietnamese lemongrass shrimp,caramelized lemongrass shrimp,grilled lemongrass shrimp skewers,lemongrass shrimp stir-fry,lemongrass shrimp bon appétit