These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
154 kcal
/serving
10 min
Serves
4
Easy
Asian
Gluten Free
Ingredients
- 2 tbsp creamy peanut butter
- 2 tsp reduced-sodium soy sauce*
- 1 tbsp hoisin sauce*
- 1 tsp sriracha
- 1/2 tsp grated ginger
- 4 tbsp warm water (to thin)
- 24 jumbo peeled and cooked shrimp
- 2 large English cucumbers
- 1 thick carrot (I used 8 oz)
- 1 cup (240ml) shredded red cabbage
- 2 tbsp cilantro leaves
- 12 basil leaves
- 12 mint leaves
- 2 tbsp chopped peanuts
Preparation
Not specified
Cooking
- Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
- Spiralize the cucumbers and carrots, then cut into 6-inch (15cm) lengths.
- Divide the cucumbers, carrot, red cabbage between 4 bowls.
- Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
154
Calories
11.0g
Protein
9% DV
13.8g
Carbs
5% DV
7.3g
Fat
9% DV
3.0g
Fiber
8% DV
6.1g
Sugars
451mg
Sodium
30% DV
56mg
Cholesterol
16% DV
| Health Labels | Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Pork Free Red Meat Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
