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Shrimp Spring Roll Bowl
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Shrimp Spring Roll Bowl

A light and summery deconstructed spring roll dish.
Total Time15 minutes
Course: Main Course
Cuisine: vietnamese
Keyword: Shrimp Spring Roll Bowl
Servings: 2

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: 612g | Calories: 385kcal | Carbohydrates: 46g | Protein: 18g | Fat: 16g | Saturated Fat: 2.3g | Cholesterol: 94mg | Sodium: 2756mg | Potassium: 1038mg | Fiber: 7g | Sugar: 19g | Calcium: 143mg | Iron: 2.2mg