Low Carb Shrimp Summer Roll
Fresh, vibrant, and keto-friendly, these Low Carb Shrimp Summer Rolls are perfect for a light and flavorful meal or appetizer. Packed with an array of colorful vegetables like crisp cucumber, sweet red bell pepper, and buttery avocado, these rolls combine nourishment with irresistible textures. Juicy shrimp provide a protein boost, while butter lettuce, fresh mint, and cilantro lend a refreshing herbaceous touch. Wrapped in soft, low-carb rice paper substitutes, these rolls stay true to their health-conscious promise without compromising on traditional summer roll charm. A zesty homemade dipping sauce featuring lime juice, soy sauce, ginger, and garlic adds the perfect tangy complement to round out the dish. Ready in just 40 minutes, these rolls are an ideal choice for carb-conscious food lovers seeking a fresh and satisfying recipe!
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Recipe Information
Ingredients
- 200 grams Shrimp, peeled and deveined
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 1 medium Avocado, sliced
- 8 leaves Butter lettuce leaves
- 20 leaves Fresh mint leaves
- 20 leaves Fresh cilantro leaves
- 8 sheets Low-carb rice paper substitute
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime, juiced
- 2 tablespoons Soy sauce or tamari
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
Instructions
1. Begin by bringing a pot of water to a gentle boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Drain the shrimp and immediately transfer them to a bowl of ice water to stop the cooking process. Drain, pat dry, and set aside.
2. Prepare the vegetables: julienne the cucumber, carrot, and red bell pepper. Slice the avocado and place all these prepared vegetables aside.
3. Rinse and pat dry the butter lettuce, mint, and cilantro leaves.
4. To assemble the summer rolls, soften each low-carb rice paper substitute according to package instructions. Typically, a quick dip in warm water should suffice.
5. Lay the softened rice paper sheet on a clean, flat surface like a cutting board. Start by placing a lettuce leaf on the bottom third of the sheet.
6. Layer a few slices of avocado, cucumber, carrot, and bell pepper on top of the lettuce. Arrange 3-4 shrimp halves neatly on top.
7. Sprinkle some mint and cilantro leaves over the shrimp and vegetables. Avoid overfilling to make rolling easier.
8. Fold the sides of the rice paper over the filling, then starting from the bottom, roll it up tightly to enclose the filling completely. Repeat with the remaining sheets and filling.
9. For the dipping sauce, mix together lime juice, soy sauce or tamari, rice vinegar, grated ginger, and minced garlic in a small bowl.
10. Serve the summer rolls with the prepared dipping sauce.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 11.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2382 mg | 51% | |
*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.
