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Shrimp Spring Roll Bowls
Zoey

Shrimp Spring Roll Bowls

These Shrimp Spring Roll Bowls have everything you love about a fresh veggie filled spring roll packed into a tasty rice noodle bowl!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2
Course: Main Dish
Cuisine: American, Thai
Calories: 561

Ingredients
  

Ingredients
  • 9-10 oz chilled pre-cooked shrimp (any size)
  • 1/2 red bell pepper
  • 1/4 english cucumber
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup shelled edamame
  • 1/4-1/3 cup shredded carrot
  • 2-3 TBSP chopped green onions
  • 4 oz thin rice noodles
  • 2 TBSP natural creamy peanut butter
  • 1-2 TBSP orange juice (lime juice works too)
  • 1-2 TBSP low sodium soy sauce (gluten-free or regular)
  • 1/2 TBSP pure maple syrup (or honey)
  • 1/2 TBSP rice vinegar
  • 1/2 TBSP sesame oil
  • 1/2 tsp fresh grated ginger
  • 1 small clove garlic (finely minced)
  • 1-2 TBSP warm water (to thin dressing)
  • chopped peanuts
  • fresh cilantro and/or mint
  • sliced lime wedges
  • sriracha chili sauce

Method
 

Instructions
  1. To make the peanut dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, and water to to a small bowl and whisk well. Set aside.
  2. For an easy shortcut, use chilled pre-cooked shrimp. If cooking from frozen, then thaw/clean/prep shrimp and either boil or sauté until pink and opaque.
  3. Serve shrimp whole or, for a little seafood goodness in ever bite, chop into bite-sized pieces. <--- I like to do this before diving in!
  4. Next prep the veggies! Thinly slice bell pepper. Slice or spiralize cucumber. Thinly slice/shred cabbage. Thaw or steam edamame as needed. Chop green onion and any optional extras (peanuts, mint, cilantro) desired.
  5. Lastly, cook rice noodles via package instructions until tender and al-dente. Drain then rinse with cold water.
  6. Divide noodles evenly between two plates/bowls and top with veggies and shrimp. Drizzle with peanut dressing and dig in!