Shrimp Spring Roll in a Bowl With Peanut Sauce

5 from 8 votes

Shrimp Spring Roll in a Bowl With Peanut Sauce

Spring roll in a bowl is a great way to get all the flavors of fresh spring rolls without all the fuss! This deconstructed spring roll features succulent shrimp, fresh veggies, and a delicious peanut dressing served over a bed of rice noodles.

Prep Time15

Cook Time15

Total Time30

Course: Bowls, Main Course, Salad

Cuisine: Asian-Inspired

Servings:

Calories: 244kcal

Author: Olivia & Annie

Ingredients

For the bowls:

1 ½ pounds raw shrimp (shelled and deveined)
1 teaspoon olive or avocado oil
½ of a cucumber, sliced
1 red bell pepper, cut into thin strips
1 cup shredded carrots
2 cups shredded cabbage (purple or green)
8 oz rice linguine noodles
Optional garnishes: jalapeño slices, cilantro, mint, freshly squeezed lime juice

For the peanut sauce:

⅓ cup natural peanut butter
2 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
Juice from one lime
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon honey or maple syrup
¼ - ½ teaspoon Sriracha or red pepper flakes
2-3 tablespoons of water, for desired consistency

Instructions

Begin by thawing the shrimp if needed. While the shrimp is thawing, prepare the vegetables and peanut sauce.
For the peanut sauce, measure out the peanut butter and microwave for a few seconds to soften if needed. Add the soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, maple syrup, Sriracha, and water. Mix until well combined.
Bring a large pot of water to a boil and cook the rice noodles according to package directions. Drain and rinse the noodles in cold water to remove excess starch. Toss the noodles with a little bit of olive oil or sesame oil to prevent sticking if needed.
While the noodles are cooking, prepare to cook the shrimp. Heat a large non-stick skillet with the teaspoon of oil over medium-high heat. Place the shrimp in the pan in a single layer and cook for 1-2 minutes or until the edges of the shrimp begin to turn pink.
Flip the shrimp and continue to cook on the other side for another 1-2 minutes, until it reaches an internal temperature of 145 degrees Fahrenheit. Remove the pan from the heat.
Next, assemble the bowls. Place the rice noodles at the bottom of your bowl and top with the veggies, shrimp, and any additional toppings. Drizzle with the peanut sauce to taste.

Notes

Save Time:
- Use pre-cooked shrimp.
- Buy a bag of coleslaw mix or shredded cabbage.
- Buy a bag of shredded carrots.
Prep Ahead
- Prepare the vegetables and peanut sauce ahead of time.
This recipe is gluten-free with the use of coconut aminos or tamari in place of the soy sauce. It is dairy-free. For a vegetarian version, omit the shrimp (could replace with cubed tofu or another plant-based protein). For a vegan spring roll bowl option, omit the shrimp or swap with a plant-based protein and use maple syrup instead of honey in the peanut sauce.
The recipe can be found on My Fitness Pal by searching "BWB Spring Roll in a Bowl." It is for one serving (¼ of the recipe) + 40 grams of peanut sauce. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition