Keto Shrimp Summer Roll
Elevate your summer appetizers with these refreshing Keto Shrimp Summer Rolls—a low-carb twist on the classic Vietnamese dish! Featuring tender shrimp tossed in a zesty lime and coconut aminos dressing, these rolls are packed with crisp butter lettuce, creamy avocado, julienned cucumber, vibrant red bell pepper, and aromatic fresh herbs like cilantro and mint. Wrapped in lettuce instead of traditional rice paper, this keto-friendly recipe delivers a guilt-free indulgence that’s perfect for clean eating. Quick to prepare in under 25 minutes, these vibrant rolls make for a light, flavorful appetizer or lunch, served alongside a savory dipping sauce for an added punch. Healthy, colorful, and irresistibly fresh—these gluten-free summer rolls will become a staple in your meal rotation!
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Recipe Information
Ingredients
- 200 g Shrimp, peeled and deveined
- 8 pieces Butter lettuce leaves
- 1 small Cucumber, julienned
- 1 medium Avocado, sliced
- 0.5 medium Red bell pepper, julienned
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Mint leaves
- 1 tablespoon Lime juice
- 2 tablespoons Coconut aminos
- 0.5 teaspoon Fish sauce
- 0.5 teaspoon Sesame oil
- 1 clove Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Fill a medium saucepan with water and bring to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and cool under cold running water. Set aside.
Cut the cooked shrimp in half lengthwise and place in a bowl.
In a small bowl, whisk together the lime juice, coconut aminos, fish sauce, sesame oil, minced garlic, salt, and black pepper to create a dressing.
Pour half of the dressing over the shrimp and toss to coat. Set the other half of the dressing aside.
To assemble the summer rolls, lay out a butter lettuce leaf. Layer a few pieces of cucumber, a slice of avocado, some red bell pepper, a few cilantro leaves, and mint leaves on the leaf.
Place 2-3 shrimp halves over the vegetables.
Carefully roll the lettuce leaf around the filling, tucking in the edges as you go, to form a tight roll.
Repeat with the remaining lettuce leaves and filling ingredients.
Serve the rolls immediately with the reserved dressing as a dipping sauce.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
