Description
Shrimp Spring Roll Bowl is a light, refreshing meal that is packed with flavor! Use grilled shrimp or pan-fried and top with sauce!
Ingredients
Scale
Dipping Sauce:
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup white vinegar
- 1/4 cup granulated sugar*
- 1 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon fish sauce
- 1–4 garlic cloves, smashed
Grilled Shrimp:
- 1 lb jumbo shrimp, deveined and shelled (ensure thawed if previously frozen)
- 1 tablespoon avocado oil (or extra virgin olive oil)
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
Bowls:
- 4 cups cooked vermicelli noodles (thin rice noodles)
- 2 avocados, sliced
- 2–3 cups English cucumber, sliced
- 12 pieces butter lettuce
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, roughly chopped
- 1 cup carrots, julienned
- other optional add-ins: bean sprouts, chopped purple cabbage, sliced red bell pepper
- toppings: crushed peanuts, sesame seeds
Instructions
Spring Roll Sauce:
- Combine Sauce Ingredients in saucepan. Bring to simmer and reduce for approx. 15 min or until you have consistency you desire.
- Remove from heat (it will continue to thicken as it cools) and set aside.
Grilled Shrimp:
- Pat shrimp dry with a clean paper towel and sprinkle with kosher salt and pepper and toss in a little oil.
- Taking a metal skewer, pierce the shrimp through the tail and then again through the thickest part and slide all the way to the bottom. Continue until all the shrimp are used.
- Place over direct heat and close lid. Let cook 2 minutes.
- Flip and close lid again. Let cook for an additional 1-2 minutes. Shrimp is done cooking when the meat is no longer translucent. Remove from grill and let rest 5 minutes.
Assemble Bowls:
- Divide rice noodles, shrimp, avocado, cucumber, lettuce, mint leaves, cilantro and carrots between 4 bowls (add bean sprouts, purple cabbage and bell pepper slices too, if you want).
- Top with some crushed peanuts and sesame seeds.
- Serve with Spring Roll Sauce and use as much or a little as you want. Enjoy!
Notes
- *Granulated Sugar: feel free to use a coconut sugar or organic cane sugar here.
- Shrimp: you can pan-fry the shrimp instead of grilling it OR you can even smoke it (we also have an awesome shrimp marinade if you are interested)!
- Leaving tails on: it is totally up to you if you want to leave the tail ends on or not – the recipe will work the same either way.
- Skewers: you can use metal or wooden skewers, but if you are using wooden skewers be sure to soak them for 30 minutes before using to reduce charring.
- Fresh or Frozen Shrimp: flavor will be best when you can buy fresh shrimp the day you plan on cooking them, but frozen will definitely work just fine!
Nutrition
- Serving Size: 1 bowl
- Calories: 527
- Sugar: 17.1 g
- Sodium: 967.5 mg
- Fat: 13.8 g
- Carbohydrates: 72.5 g
- Protein: 30.3 g
- Cholesterol: 182.5 mg