Shrimp spring rolls are a delicious and popular appetizer. But what if you don’t have the time or patience to wrap them all up? That’s where shrimp spring rolls in a bowl come in! This easy and flavorful dish is perfect for busy weeknights or when craving something different.

I grew up in San Jose, California, and am blessed to be surrounded by diverse cultures. One of my family’s favorite take-out options is Vietnamese food. We loved their soup, rice plates, and appetizers like spring rolls.

Shrimp spring rolls in a bowl are an excellent way to enjoy all the flavors of a traditional spring roll without all the fuss. They’re also a healthy and satisfying meal perfect for lunch or dinner.

Ingredients:

Shrimp, cooked and peeled
Cornstarch
Creole seasoning (if not available, use salt and pepper)
Chopped spinach
Cucumber
Cabbage
Cooking oil
Peanut Sauce/dressing

Peanut Sauce Recipe:

1/2 cup creamy peanut butter
2 Tbsp low sodium soy sauce (or reg)
1 tbsp rice vinegar
2 tbsp sugar-free maple syrup (or reg maple syrup or brown sugar)
Up to 3 tbsp water (for thinning out the sauce)
Crushed peanuts
1 tbsp sriracha for heat (optional)

How to:

In a bowl, combine creamy peanut butter, soy sauce, rice vinegar, and sugar-free maple syrup. Add sriracha here if doing that option. Mix until well combined.
Slowly add one tablespoon of water to get the desired consistency. Three tablespoons are what I was happy with the texture of the dressing, but if needed, feel free to add a little more.
Add the crushed peanuts on top before serving.

Here are some additional tips for making shrimp spring rolls in a bowl:

Use pre-cooked shrimp for a quick and easy meal.
Add other vegetables you like, such as chopped lettuce or carrots.
If you do not eat shrimp, use your favorite protein, tofu, chicken, etc.
Serve with your favorite dipping sauce. Instead of peanut sauce, you can use Thai chili sauce or Nuoc Cham (RECIPE HERE).
Garnish with additional cilantro or green onions.

Why shrimp?

Shrimp is delicious and versatile seafood that is nutrient packed. It is a good source of protein, omega-3 fatty acids, and vitamins and minerals. Shrimp also has a low-calorie content and is low in saturated fat.

Here are some tips for cooking shrimp:

Choose fresh shrimp, and if using frozen, thaw under refrigeration (follow packaging instructions).
Cook shrimp quickly over high heat to prevent them from becoming tough.
Do not overcook shrimp, as they will become dry and rubbery.
You can prep the shrimp in various ways, including grilling, baking, sauteing, frying, and steaming.

Shrimp is a versatile and delicious seafood you can enjoy in many ways. It is a healthy and nutritious food that can be part of a balanced diet.

Are you enjoying this recipe? Check out others like it:

Are you looking for a new and exciting way to enjoy shrimp? Try this shrimp spring roll in a bowl! It’s a delicious and versatile dish that you can customize to your liking. Please share this with your friends.

Shrimp Spring Roll In a Bowl

melshealthybowl

Shrimp spring rolls in a bowl is easy and flavorful dish and is perfect for busy weeknights or when craving something different.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Course Dinner, Lunch

Cuisine Asian-inspired, Vietnamese

Servings 2

Ingredients

20 pieces Large frozen shrimp (fully thaw and prep)
2 tbsp cornstarch
Creole seasoning (or S&P)
2 tbsp cooking oil (for shrimp)
2 cups chopped spinach (or lettuce)
1 med Cucumber
200 grams Red raw cabbage
Peanut Sauce (recipe below)
spring onion (for garnish)

Peanut Sauce/dressing

1/2 cup Creamy peanut butter
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tbsp sugar-free maple syrup (or reg)
Up to 3 tbsp water (for thinning out the sauce)
crushed peanuts
1 tbsp sriracha (optional)

Instructions

Peanut sauce/dressing

In a bowl, combine creamy peanut butter, soy sauce, rice vinegar, and sugar-free maple syrup. Add sriracha here if doing that option. Mix until well combined.
Slowly add one tablespoon of water to get the desired consistency. Three tablespoons are what I was happy with the texture of the dressing, but if needed, feel free to add a little more.
Add the crushed peanuts on top before serving.

Shrimp

If using frozen shrimp, fully thaw in the refrigerator, prep, and pat dry (this is very important).
In a bowl, add the shrimp, cornstarch, and seasoning. Mix and thoroughly coat the shrimp. Set aside.
On medium heat, add oil to a pan. Once ready, fry the shrimp on both sides (4-5 minutes on each side). The shrimp is done when the flesh at the base of that crevice turns from translucent to opaque.

Assemble the shrimp bowl

In a bowl, add 1 cup chopped spinach, 1/2 cucumber slices, 100g red cabbage, and spring onion.
Top the salad with ten pieces of crispy shrimp.
Add 2-3 tablespoons of the peanut dressing.