Spiced Vietnamese Chili with Shrimp A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Spiced Vietnamese Chili with Shrimp

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Author: Colin Vareene Cooking Method: No Cook Cuisine: Vietnamese Courses: Lunch Recipe Keys: D Diabetes-Friendly H High Fiber High Protein M Meal Prep P Plant Forward

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 15 Calories: 330 Best Season: All Seasons Dietary:

D Dairy-Free P Pescatarian

Description

A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 pound shrimp
• 1 cup brown rice
• 2 cups herbs and greens
• 1 cup cucumber
• 1 cup mushrooms
• basil
• scallions
• chili
• ¹⁄₂ avocado sliced
• black pepper to taste

Instructions

1. Prepare and rinse produce as needed,
   Combine ingredients in a bowl or blender,
   Season with herbs, citrus, vinegar, and spices,
   Serve chilled or at room temperature.

Keywords: spiced vietnamese chili with shrimp, vietnamese, lunch, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 2 cups herbs and greens, 1 cup cucumber

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