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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.
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Servings2
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Serving Size1 bowl
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Prep Time15 min
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Cook Time10 min
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Total Time25 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.