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Shrimp Spring Roll in a Bowl With Peanut Sauce

Shrimp Spring Roll in a Bowl With Peanut Sauce Delight

A delicious deconstructed Shrimp Spring Roll in a Bowl With Peanut Sauce that captures vibrant flavors and textures, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 pound Shrimp Substitute with cubed tofu for a vegetarian option.
  • 2 tablespoons Olive or Avocado Oil Can substitute with sesame oil for added flavor.
  • 1 cup Cucumber Substitute with zucchini if unavailable.
  • 1 red bell pepper Red Bell Pepper Can be replaced with yellow bell pepper or any preferred color.
  • 1 cup Shredded Carrots Pre-packaged coleslaw mix works for convenience.
  • 2 cups Shredded Cabbage Can use purple or green; substitution with any salad mix is acceptable.
  • 8 ounces Rice Linguine Noodles Substitute with rice paper or gluten-free noodle alternative.
For the Peanut Sauce
  • 1/2 cup Peanut Butter Substitute with almond or sunflower seed butter for nut-free.
  • 3 tablespoons Soy Sauce Use coconut aminos for gluten-free.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as a substitute.
  • 1 tablespoon Sesame Oil Omit if not available.
  • 1 tablespoon Lime Juice Substitute with lemon juice if needed.
  • 2 cloves Minced Garlic Can use garlic powder as substitute.
  • 1 tablespoon Minced Ginger Grated ginger can be used as substitute.
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for vegan option.
  • 1 teaspoon Sriracha or Red Pepper Flakes Omit for a milder dish.

Equipment

  • Large skillet
  • Pot for boiling
  • colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. If using frozen shrimp, thaw them under cold running water. Prepare the peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, minced garlic, ginger, honey or maple syrup, and Sriracha in a bowl.
  2. Bring a pot of water to a boil and cook the rice linguine noodles according to package instructions, generally 4-6 minutes. Drain and rinse with cold water.
  3. Heat a large skillet and add oil. Cook shrimp in a single layer for 1-2 minutes, then flip and cook for an additional 1-2 minutes until fully cooked.
  4. Layer the cooked rice noodles in bowls, top with shrimp, add cucumber, bell pepper, shredded carrots, and cabbage, then drizzle with peanut sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

For the best texture, serve immediately after assembling. Store leftovers separately to maintain crunchiness.

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