Shrimp Spring Roll Bowls
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)

Shrimp Spring Roll Bowls

NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 100%
CARBS 74G45% OF CAL
9G FIBER53G OTHER12G TOTAL SUGAR
FAT 20G27% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodle bowls packed with fresh vegetables, shrimp, and a peanut-sriracha sauce. All the flavors of spring rolls in an easy bowl format.

mainthaibowlshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 9-10 oz chilled pre-cooked shrimp ((any size))
  • 1/2 red bell pepper
  • 1/4 english cucumber
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup shelled edamame
  • 1/4-1/3 cup shredded carrot
  • 2-3 TBSP chopped green onions
  • 4 oz thin rice noodles
  • 2 TBSP natural creamy peanut butter
  • 1-2 TBSP orange juice ((lime juice works too))
  • 1-2 TBSP low sodium soy sauce ((gluten-free or regular))
  • 1/2 TBSP pure maple syrup (or honey)
  • 1/2 TBSP rice vinegar
  • 1/2 TBSP sesame oil
  • 1/2 tsp fresh grated ginger
  • 1 small clove garlic, (finely minced)
  • 1-2 TBSP warm water (to thin dressing)
  • chopped peanuts
  • fresh cilantro and/or mint
  • sliced lime wedges
  • sriracha chili sauce
PREP
25M
SODIUM
766MG
ESTIMATE
COMPLETE

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