Shrimp Spring Roll Bowls

These Shrimp Spring Roll Bowls have everything you love about a fresh veggie filled spring roll packed into a tasty rice noodle bowl!

Shrimp Spring Roll Bowl

Around here I’m pretty much known for my crazy colorful recipes.

Eating the rainbow is not just for skittles, yo!

The more vibrant veggies I can pack into a dish, the better.

Not only does this mean we’re getting a bevy of different vitamins and nutrients into our faces, but it’s also guaranteed to put a smile on your face.

So let’s get our ROYGBIV on!

We’ll be using RED bell pepper, ORANGE carrots, GREEN edamame and cucumber, plus some fresh purple cabbage to cover the BLUE-INDIGO-VIOLET end of the spectrum. Perfecto!

Shrimp Spring Roll Bowls Meal Prep Containers

Meal Prep + Make Ahead Spring Roll Bowls

These scrumptious shrimp spring roll bowls make awesome leftovers or make ahead lunches.

Simply store the cooked shrimp and noodles along with all your fresh veggie toppings in an airtight container or two for easy grab-and-eat lunch the following day or two.

The leftover noodle bowls will stay fresh for 2-3 days. I love mine cold but will warm up a small serving of peanut sauce to drizzle over the veggies and noodles. YUM!

The noodles can also be dressed with a teeny drizzle of sesame oil and some low sodium soy sauce for a cold noodle salad vibe. Serve with lime wedges and/or chili garlic sauce for an extra burst of flavor!

Shrimp Spring Roll Bowls with Peanut Dressing and Chili Garlic Sauce

Shrimp Spring Roll Bowls

I’ve basically been looking for an excuse to make more of the tasty peanut dressing from my Thai Chickpea Salad and this shrimp-topped spring roll bowl was the perfect match!

For added texture and flavor, feel free to add some chopped peanuts or cashews on top. Cilantro or mint would make an excellent topping as well if you have some handy.

Shrimp Spring Roll Bowls
5 from 1 vote
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Shrimp Spring Roll Bowls

These Shrimp Spring Roll Bowls have everything you love about a fresh veggie filled spring roll packed into a tasty rice noodle bowl!

Course Main Dish
Cuisine American, Thai
Keyword Shrimp Spring Roll Bowls
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 servings
Calories 561 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 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

PEANUT DRESSING

  • 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

OPTIONAL EXTRAS

  • chopped peanuts
  • fresh cilantro and/or mint
  • sliced lime wedges
  • sriracha chili sauce

Instructions

  1. To make the peanut dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, and water to to a small bowl and whisk well. Set aside.

  2. For an easy shortcut, use chilled pre-cooked shrimp. If cooking from frozen, then thaw/clean/prep shrimp and either boil or sauté until pink and opaque.

  3. Serve shrimp whole or, for a little seafood goodness in ever bite, chop into bite-sized pieces. <— I like to do this before diving in!

  4. Next prep the veggies! Thinly slice bell pepper. Slice or spiralize cucumber. Thinly slice/shred cabbage. Thaw or steam edamame as needed. Chop green onion and any optional extras (peanuts, mint, cilantro) desired.

  5. Lastly, cook rice noodles via package instructions until tender and al-dente. Drain then rinse with cold water.

  6. Divide noodles evenly between two plates/bowls and top with veggies and shrimp. Drizzle with peantut dressign and dig in!

Recipe Notes

In addition to or instead of the peanut sauce, noodles can be dressed with a teeny drizzle of sesame oil and some low sodium soy sauce for a cold noodle salad vibe.

Serve with lime wedges and/or chili garlic sauce (or Sriracha) for an extra burst of flavor!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of extras and swaps. Enjoy!

Nutrition Facts
Shrimp Spring Roll Bowls
Amount Per Serving
Calories 561 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 321mg107%
Sodium 1458mg63%
Potassium 598mg17%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 10g11%
Protein 38g76%
Vitamin A 3952IU79%
Vitamin C 66mg80%
Calcium 253mg25%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from + inspired by Cooking Classy.

If you get a chance to try these shrimp spring roll bowls, let me know! 

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Comments

  • Lauren Kleiman

    5 stars
    These are great make ahead lunches. Not only is this recipe beautiful but also packed with flavor.

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