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Spiced Vietnamese Chili with Shrimp

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.
Prep Time 15 mins
Total Time 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 15
Calories: 330
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/spiced-vietnamese-chili-with-shrimp/