Shrimp Spring Roll Bowls
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
561 kcal
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Course
Main Course
Shrimp Spring Roll Bowls
Description
This recipe combines chilled shrimp with red bell pepper, English cucumber, red cabbage, edamame, shredded carrot, green onions, and cooked thin rice noodles. The peanut dressing, made from natural peanut butter, orange juice or lime, soy sauce, maple syrup, rice vinegar, sesame oil, fresh grated ginger, and garlic, is whisked together to coat the ingredients evenly.
The bowl delivers a mix of crunchy vegetables and tender shrimp with lightly chewy noodles enhanced by the savory, citrus-infused peanut sauce. Optional toppings like chopped peanuts, fresh cilantro or mint, lime wedges, and chili sauce add layers of texture and flavor customization.
The dish can be served fresh for a bright, satisfying meal suitable for lunch or dinner. It also adapts by omitting peanut sauce in favor of sesame oil and soy sauce for a lighter cold noodle salad experience.
Ingredients
- 9-10 oz Shrimp any size, pre-cooked, chilled
- ½ red bell pepper
- ¼ English cucumber
- ½ cup red cabbage thinly sliced
- ½ cup edamame shelled
- 1/4-1/3 cup carrot shredded
- 2-3 TBSP green onion chopped
- 4 oz thin rice noodles
PEANUT DRESSING
- 2 TBSP peanut butter natural creamy
- 1-2 TBSP orange juice (lime juice works too)
- 1-2 TBSP soy sauce gluten-free or regular, low sodium
- ½ TBSP pure maple syrup or honey
- ½ TBSP rice vinegar
- ½ TBSP sesame oil
- ½ tsp ginger fresh grated
- 1 garlic finely minced, small clove
- 1-2 TBSP water to thin dressing, warm
OPTIONAL EXTRAS
- peanut chopped
- cilantro and/or mint, fresh
- lime wedges sliced
- sriracha chili sauce
Instructions
- 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.
- 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.
- 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!
- 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.
- Lastly, cook rice noodles via package instructions until tender and al-dente. Drain then rinse with cold water.
- Divide noodles evenly between two plates/bowls and top with veggies and shrimp. Drizzle with peantut dressign and dig in!
Notes
- This dish can also be dressed just with a drizzle of sesame oil and low sodium soy sauce for variation.
- Add lime wedges and chili garlic sauce or sriracha on the side to adjust the flavor with extra acidity or heat.
- Nutrition values will vary depending on the optional ingredients and dressing quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 38g | 76% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 321mg | 107% |
| Sodium | 1458mg | 61% |
| Potassium | 598mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3952IU | 79% |
| Vitamin C | 66mg | 73% |
| Calcium | 253mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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