Zoomed in image of a Spring Roll Bowl

Spicy Shrimp Spring Roll Bowls

Is there anything better than a spring roll? How about making it into a bowl and topping it with homemade peanut sauce! These Spicy Shrimp Spring Roll Bowls are delicious, customizable, and perfect for those busy weeknights.

This recipe stars U.S.-grown short grain rice and comes to us from our friend @beautifuleatsandthings in partnership with USA Rice.

  • Servings
    2
  • Serving Size
    1 bowl
  • Prep Time
    15 min
  • Cook Time
    10 min
  • Total Time
    25 min

Ingredients

  • 9-10 oz large shrimp, peeled and deveined
  • 2 cups short grain rice, cooked
  • 1 tsp cayenne pepper
  • 1 tbsp garlic powder
  • salt/pepper to taste
  • 2 tbsp olive oil
  • ½ cup red cabbage, thinly sliced
  • ½ cup shredded carrots
  • 1 cucumber, chopped
  • 1 avocado, sliced
  • ½ cup fresh cilantro, chopped
  • Optional: sesame seeds

Peanut Dressing

  • 2 tbsp creamy peanut butter
  • 2 tbsp lime juice
  • 2 tbsp low sodium soy sauce 
  • ½ tablespoon honey
  • 1 tsp rice vinegar
  • 1 small clove garlic, finely minced
  • 1-2 tbsp warm water to thin dressing, if needed

Directions

  • To make the peanut dressing, add peanut butter, lime juice, soy sauce, honey, rice vinegar, and garlic to a small bowl and whisk well. If needed, add in 1-2 tablespoons of warm water to thin the consistency of the dressing. Set aside.
  • Season the shrimp with cayenne pepper, garlic powder, and salt/pepper. 
  • In a large skillet, heat the oil over medium heat. Once hot, add in the shrimp, and cook for 2-3 minutes, until browned. Flip and cook for an additional 1-2 minutes, until the shrimp turn white and begin to curl in. Remove from heat.
  • To assemble the bowls, divide the rice evenly between two bowls and top with veggies and shrimp. Drizzle with the Peanut Dressing, and top with sesame seeds if desired.