Meal Prep - Tom Nuong / Grilled Shrimp
Welcome back to another episode of Meal Preps, But Vietnamese, where I show you how to make some of my favorite Vietnamese recipes with some healthier changes to help you get a little bit closer to your health and fitness goals. Now, if you're looking for a flavorful, low-calorie meal prep that doesn’t sacrifice taste,
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Jumbo Shrimp (40)
- 4 Stalks Green Onion (White Parts Only)
- 1 Jalapeno
- 2 Thai Chili
- 1 tbsp Minced Garlic
- 2 tbsp Fish Sauce
- 2 tbsp Honey
- 1 tbsp Olive Oil
- 1 tbsp Water
- Salt and Pepper
- 32 oz Cauliflower
- 1 tbsp Oil
- 1 tbsp Minced Garlic
- 4 cups Cooked White Jasmine Rice
- Salt
- Green Onion (Green Part)
Instructions
- 1
Shrimp:
- 2
Soak 8" skewers in room temperature tap water, so that they don't burn on the grill. Set skewers aside
- 3
Devein and peel shrimp, leaving the tail section on. Add shrimp to a mixing bowl, then make the marinade
- 4
To a food processor, combine the white parts of green onions, a jalapeño, Thai chilis, minced garlic, fish sauce, honey, olive oil, water, salt and pepper. Blend until smooth
- 5
Pour marinade over shrimp, mix well and let the shrimp marinate in the fridge for at least an hour
- 6
Skewer shrimp, adding four shrimp to each skewer
- 7
To grill shrimp, turn the grill on to it's highest heat setting, roughly between 400-450F. Grill shrimp for 2-3 minutes on each side, ensuring shrimp are cooked through, and are slightly charred
- 8
Cauliflower Rice:
- 9
Remove the stem of the cauliflower and cut into smaller pieces. Add cauliflower to a food processor, pulse several times and blend until cauliflower is roughly the same size as grains of rice
- 10
To a pan on medium-high heat, add a splash of oil, and satué minced garlic until fragrant. Add in riced cauliflower and continue to cook for a 1-2 minutes. Add in a pinch of salt to help the cauliflower release some of its moisture, and cook for another 2-3 minutes
- 11
Combine sautéed cauliflower with equal parts cooked white jasmine rice, and mix well
- 12
Serve:
- 13
Divide cauliflower rice into five equal portions, and top with two shrimp skewers each. Garnish with green onions and enjoy!