Summer Roll Bowl with Peanut Sauce
This fresh bowl has all the elements of a summer roll—just without all the work! Made of fresh rice noodles, sautéed shrimp, and fresh vegetables that are topped with an umami peanut sauce, this bowl is the perfect meal to brighten up your summer!
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Servings: 4 bowls
Ingredients
For the bowl
- 1 pound shrimp, deveined and peeled with tails off
- 1-2 tablespoons olive oil
- Salt and pepper
- A pinch of garlic powder and smoked paprika, optional
- 4 ounces vermicelli rice noodles, cooked per instructions on the box
- 1½ cups thinly sliced red cabbage or lettuce
- 2 carrots, julienned
- ½ cucumber, sliced
- 1 avocado, sliced
- Cilantro and edamame, to serve
For the peanut sauce
- ⅓ cup peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha
- 1 clove garlic, grated
- 1 teaspoon grated ginger
- ½ lime, juiced
- 2 or more tablespoons hot water, if needed
Instructions
- Prepare the vermicelli noodles per the box instructions and set aside. In the meantime, prepare the vegetables and cook the edamame.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, salt, pepper, garlic powder, and smoked paprika (if using). Cook the shrimp for a few minutes on each side, until pink and cooked through. Set aside.
- In a bowl, combine all the ingredients for the peanut sauce (except for the water), and mix until smooth and homogeneous. If the sauce is too thick, add hot water a tablespoon at a time until it reaches a pourable, dressing-like consistency.
- Assemble the bowls; portion the rice noodles into a bowl, top with the chopped vegetables, edamame, cilantro, and shrimp, then serve with the prepared peanut sauce.