Grilled Shrimp Spring Roll Noodle Bowls
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Simply Scratch · by Laurie McNamara

Grilled Shrimp Spring Roll Noodle Bowls

NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 49%
CARBS 114G59% OF CAL
8G FIBER92G OTHER14G TOTAL SUGAR
FAT 24G28% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deconstructed spring roll bowl with grilled shrimp, rice noodles, fresh vegetables, and a spicy ginger-tamari dressing. Light, fresh, and flavorful.

mainbowlshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium english cucumber (sliced thin)
  • 1 carrot (peeled and julienned (I used my julienne peeler))
  • 1 cup bean sprouts (rinsed)
  • 1/2 red bell pepper (sliced into thin strips)
  • 1/2 yellow bell pepper (sliced into thin strips)
  • 1 avocado (sliced thin)
  • 3 tablespoons dark brown sugar
  • 2 teaspoons chili garlic paste (sambal oelek)
  • 2 teaspoons grated ginger
  • 1/2 cup rice wine vinegar (unseasoned)
  • 2 tablespoons low sodium tamari
  • 2 tablespoons fish sauce
  • 2 tablespoons extra virgin olive oil
  • 2 splashes toasted sesame oil
  • 1 pound peeled and deveined shrimp (16/20)
  • 1 tablespoon extra light olive oil
  • kosher salt (to taste)
  • white pepper (to taste)
  • 1 pound dried rice noodles (stir-fry noodles or pad thai noodles)
  • 4 green onions (sliced on an angle, for serving)
  • 2 teaspoons toasted sesame seeds (for serving)
  • cilantro leaves (for serving (optional))
PREP
15M
SODIUM
2021MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.