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Protein-Packed Vietnamese Veggie Bake with Shrimp

Protein-Packed Vietnamese Veggie Bake with Shrimp A CIF Food Is Medicine salad inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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.
Prep Time 10 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Estimated Cost: 14
Calories: 500
Best Season: All Seasons
Dietary: Dairy-Free, Pescatarian
Description
A CIF Food Is Medicine salad inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound shrimp
  • 1 cup brown rice
  • 1 cup cucumber
  • 1 cup mushrooms
  • 1 cup carrots
  • lime
  • mint
  • cilantro
  • 1 tablespoon tahini
  • black pepper to taste
Instructions
  1. 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: protein-packed vietnamese veggie bake with shrimp, vietnamese, salad, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup cucumber, 1 cup mushrooms
Read it online: https://www.mcmh.us/recipe-maker/protein-packed-vietnamese-veggie-bake-with-shrimp/