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Shrimp Spring Roll Bowl with Peanut Sauce

Thin rice noodle bowls topped with  tender shrimp, fresh cabbage, cucumber and carrots drizzled with a silky smooth peanut sauce.
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 636 Fat: 7g Carbs: 26g Protein: 27g

ABOUT THE DISH

We’ve deconstructed the classic, coveted spring roll with this tasty, quick bowl! This light and springy version features tons of fresh veggies, quick-sautéed shrimp and everyone’s favorite: silky peanut sauce.

Ingredients
Rice vermicelli noodles
Sesame seeds
Tamari-sugar blend
Peanut Butter
Cucumber
Carrot
Red cabbage
Lime
Thai basil
Shrimp

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Garnish To add decorative or savory touches to food.

What you need

Medium pot with lid

Medium sauté pan

Medium bowl

Food processor (optional)

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Bring 6 cups salted water to boil in medium pot over medium heat. Wash and dry all produce. Peel cucumber; discard peel and thinly slice. Peel carrot; discard peel and grate. Thinly slice red cabbage avoiding the hard inner core; discard core after slicing. Cut lime in half; then juice. Stack Thai basil leaves; then chiffonade. Remove shrimp from package; rinse and pat dry.

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Step 2: COOK NOODLES

Add vermicelli noodles to boiling water. Cook 1-2 min until tender. Strain noodles and place under running cold water until cooled. Set aside.

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Step 3: PREP SHRIMP

Remove tails from shrimp, lay shrimp flat in cutting board. Cut in half horizontally using a sharp knife parallel to the board creating thin shrimp halves.

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Step 4: COOK SHRIMP

Heat 1 tsp. oil in medium sauté pan over medium heat. Add shrimp to pan and season with a pinch of salt and pepper. Sauté 4-5 min stirring occasionally until shrimp has turned pink and is fully cooked. Remove from pan and allow to cool while making peanut sauce (Step #5). USDA recommends cooking shrimp to an internal temperature 145ºF.

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Step 5: MAKE PEANUT SAUCE

Combine peanut butter, 3 tsp. lime juice, 2 tsp. water, tamari-sugar blend and a pinch of salt and pepper in medium bowl, blender or food processor. Whisk or pulse until smooth and incorporated.

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Step 6: PLATE YOUR DISH

Divide vermicelli noodles between two bowls. Top with red cabbage, carrot, cucumber and shrimp. Garnish sesame seeds, Thai basil and drizzle with plenty of peanut sauce. Enjoy!