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

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.

Medium pot with lid

Medium sauté pan

Medium bowl

Food processor (optional)

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.

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.

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.

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.

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.

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!