This Shrimp Spring Roll Bowl is an easy, deconstructed version of the Vietnamese classic! It’s packed with crisp veggies, juicy shrimp, and tender rice noodles, all tossed in a tangy, ginger-infused dressing. Plus, it’s just 7 Points per serving!
With just 10 minutes of cooking time, this light and colorful bowl makes a perfect quick dinner or meal prep option. Craving more easy and healthy meal ideas? Be sure to check out our other Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: 1 bowl (about 600 g).
- Number of Servings: 2
- Time to Cook: 10
- 7 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in a Shrimp Spring Roll Bowl
For the bowl:
- 2 cups of romaine lettuce, chopped (about 70 g).
- 1 cup of spiralized carrots (about 120 g).
- 1 cup of cucumber, sliced (seeds removed) (about 120 g).
- ½ green bell pepper, thinly sliced (about 75 g).
- ½ red bell pepper, thinly sliced (about 75 g).
- ½ yellow zucchini, cut into thin sticks (about 75 g).
- ½ green zucchini, cut into thin sticks (about 75 g).
- ¼ purple cabbage, finely shredded (about 50 g).
- 1 unripe mango, sliced (160 g).
- 1 cup of cooked rice noodles (about 100 g, cooked according to package instructions).
- 12 large shrimp, peeled and deveined (about 150 g).
For the dressing:
- 2 tablespoons of sesame oil (30 ml).
- 3 tablespoons of soy sauce (45 ml).
- 1 tablespoon of oyster sauce (15 ml).
- 1 tablespoon of white vinegar (15 ml).
- 1 teaspoon of fresh ginger, grated (5 g).
- 1 teaspoon of Splenda (or sweetener of choice) (4 g).
- 1 teaspoon of Sriracha (5 g). (Optional)
- Salt and pepper to taste.
How to Make a Shrimp Spring Roll Bowl
- Prepare the vegetables: Wash and prepare all the vegetables: chop the romaine lettuce, spiralize the carrots, slice the cucumber, thinly slice the bell peppers, cut the zucchinis into thin sticks, and finely shred the purple cabbage. Set aside.
- Cook the rice noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Cook the shrimp: Heat a non-stick skillet over medium heat. Lightly spray the skillet with cooking spray or a small amount of oil to prevent the shrimp from sticking. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Make the dressing: In a small bowl, combine the sesame oil, soy sauce, oyster sauce, white vinegar, grated ginger, Splenda, Sriracha (if use), salt, and pepper. Whisk until well combined. Taste and adjust seasoning if needed.
- Assemble the bowls: Divide the chopped romaine lettuce between two bowls as the base. Arrange the spiralized carrots, sliced cucumber, bell peppers, zucchinis, and shredded purple cabbage on top. Add a portion of cooked rice noodles and the cooked shrimp to each bowl.
- Add the dressing: Drizzle the dressing over the bowls just before serving. Toss gently to combine or serve the dressing on the side for dipping.
Tips and Tricks for Making Shrimp Spring Roll Bowls
There are recipes where it’s impossible to go wrong, and this one, fortunately, is on the list. Just keep this in mind:
- Prep ahead: You can prepare the dressing ahead of time, but for the rest of the ingredients, it’s best to chop and serve them right away. In fact, only add the dressing minutes before bringing it to the table.
- Taste and adjust it to your liking. Some ingredients I use that can enhance this dressing are: mirin, oyster sauce, rice vinegar, and even sake vinegar.
- Grated ginger: For this dressing, I love using grated ginger, but if you don’t like the texture or find it a bit too intense, you can squeeze it after grating it and only keep the extract or use ginger powder instead.
- Veggie selection: Although this is a spring-style recipe, I don’t recommend going overboard with vegetables without restraint. Stick to the ones you’d typically find in a spring roll.
Related Recipes
Shrimp Spring Roll Bowl
A light and summery deconstructed spring roll dish.
Ingredients
For the Bowl
- 2 cups of romaine lettuce, chopped (about 70 g).
- 1 cup of spiralized carrots, about 120 g.
- 1 cup of cucumber, sliced (seeds removed) (about 120 g).
- ½ green bell pepper, thinly sliced (about 75 g).
- ½ red bell pepper, thinly sliced (about 75 g).
- ½ yellow zucchini, cut into thin sticks (about 75 g).
- ½ green zucchini, cut into thin sticks (about 75 g).
- ¼ purple cabbage, finely shredded (about 50 g).
- 1 unripe mango, sliced (160 g).
- 1 cup of cooked rice noodles, about 100 g, cooked according to package instructions.
- 12 large shrimp, peeled and deveined (about 150 g).
For the Dressing
- 2 tablespoons of sesame oil, 30 ml.
- 3 tablespoons of soy sauce, 45 ml.
- 1 tablespoon of oyster sauce, 15 ml.
- 1 tablespoon of white vinegar, 15 ml.
- 1 teaspoon of fresh ginger, grated (5 g).
- 1 teaspoon of Splenda, or sweetener of choice (4 g).
- 1 teaspoon of Sriracha, 5 g. (Optional)
- Salt and pepper to taste.
Instructions
- Prepare the vegetables: Wash and prepare all the vegetables: chop the romaine lettuce, spiralize the carrots, slice the cucumber, thinly slice the bell peppers, cut the zucchinis into thin sticks, and finely shred the purple cabbage. Set aside.
- Cook the rice noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Cook the shrimp: Heat a non-stick skillet over medium heat. Lightly spray the skillet with cooking spray or a small amount of oil to prevent the shrimp from sticking. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Make the dressing: In a small bowl, combine the sesame oil, soy sauce, oyster sauce, white vinegar, grated ginger, Splenda, Sriracha (if use), salt, and pepper. Whisk until well combined. Taste and adjust seasoning if needed.
- Assemble the bowls: Divide the chopped romaine lettuce between two bowls as the base. Arrange the spiralized carrots, sliced cucumber, bell peppers, zucchinis, and shredded purple cabbage on top. Add a portion of cooked rice noodles and the cooked shrimp to each bowl.
- Add the dressing: Drizzle the dressing over the bowls just before serving. Toss gently to combine or serve the dressing on the side for dipping.
Notes
7 Points per serving.
Nutrition
Serving: 612gCalories: 385kcalCarbohydrates: 46gProtein: 18gFat: 16gSaturated Fat: 2.3gCholesterol: 94mgSodium: 2756mgPotassium: 1038mgFiber: 7gSugar: 19gCalcium: 143mgIron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
