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Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories



230 calories: 150g Tom Rim; 10 oz shirataki noodles; 2 oz lettuce
One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.

Notes:

  • This instructions assume you don't have caramelized sugar in your pantry like I do!
  • Thai chili peppers are optional. It's more traditional just to use lots and lots of ground black pepper for the spice
  • I butterflied my shrimp all the way through to make it pretty for the pictures but you can simply chop it up into bite sized pieces
  • After draining and rinsing/ parboiling your shirataki noodles, toss with the leftover sauce and bits in the pan. Heat until liquid is absorbed.


Ingredients:


  • 3T white sugar
  • 1/3 cup water
  • 1.5lb shrimp, pealed and deveined, chopped



  • 2T oil, canola or vegetable
  • 3T shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ginger, grated (use about 1 inch of fat ginger)
  • 5g Thai chili pepper (optional)
  • 2T fish sauce



  • 1.5 tsp sesame oil
  • cilantro for garnish
  • ground black pepper
  • lettuce, torn into small pieces or shredded


Instructions

  • Put sugar and water in the middle of a medium sized pan (non stick will be your friend). It doesn't matter is there is a clump of sugar that isn't dissolved as long as the sugar looks moist. Turn heat to high. Let that rip until things bubble and start to turn dark. Voila - caramel.
  • Once the sugar and water turn a pretty dark shade of brown (think freshly brewed coffee), Stir the shrimp into the caramel. Continue to toss the shrimp until cooked. Set aside.
  • Into the same pan, heat up canola oil in the pan until it shimmers. Put shallots, garlic, ginger and pepper (black or Thai) and stir. Cook until fragrant.
  • Add the shrimp with caramel sauce back into pot.
  • Add fish sauce. Cook until liquid is thick.
  • Finish with sesame oil, cilantro, lettuce and more black pepper is you want.

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