Shrimp Spring Roll Bowl Recipe
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
Dipping Sauce:
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup white vinegar
- ¼ cup granulated sugar
- 1 ½ teaspoons chili garlic sauce
- 1-4 garlic cloves smashed
- ¼ teaspoon fish sauce
Grilled Shrimp:
- 1 pound jumbo shrimp deveined and shelled (ensure thawed if previously frozen)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon avocado oil or extra virgin olive oil
Bowls:
- 4 cups vermicelli noodles cooked (thin rice noodles)
- 2 avocados sliced
- 2-3 cups English cucumbers sliced
- 12 pieces butter lettuce
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro roughly chopped
- 1 cup carrots julienned
Other Optional Add-Ins:
- bean sprouts
- purple cabbage chopped
- red bell pepper sliced
Topping Suggestions:
- peanuts crushed
- sesame seeds
Instructions
- Make Spring Roll Sauce: In a saucepan, add ½ cup water, ¼ cup rice vinegar, ¼ cup white vinegar, ¼ cup granulated sugar, 1 ½ teaspoons chili garlic sauce, 1-4 garlic cloves, and ¼ teaspoon fish sauce. 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.
- Prep Shrimp: Pat 1 pound jumbo shrimp dry with a clean paper towel and sprinkle with 2 teaspoons kosher salt and 1 teaspoon ground black pepper and toss in 1 tablespoon avocado 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.
- Grill Shrimp: 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).
- Serve: 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 OR make smoked shrimp (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
Calories: 1215kcal | Carbohydrates: 225g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2391mg | Potassium: 906mg | Fiber: 12g | Sugar: 16g | Vitamin A: 6041IU | Vitamin C: 15mg | Calcium: 151mg | Iron: 3mg
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