Grilled Shrimp Spring Roll Bowl

Course: Dinner
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This spring roll bowl has grilled shrimp, rice stick noodles, and fresh veggies topped with a peanut sauce.
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Ingredients

FOR THE GRILLED SHRIMP

  • 1 lb large shrimp
  • 1/2 stick butter
  • 1 clove garlic
  • 1/2 lemon

FOR THE PEANUT SAUCE

  • 1/2 cup peanut butter
  • 2 tbsp soy sauce
  • 1/4 tsp hot chili oil
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1/2 tsp brown sugar
  • 1/2 cup water

FOR THE SHRIMP ROLL BOWL

  • 1/2 package rice stick noodles
  • 2 cups bean sprouts
  • 1 carrot julienned
  • 1 red bell pepper julienned
  • 1 small cucumber
  • 1 cup red cabbage julienned

Instructions

FOR THE GRILLED SHRIMP

  • Pre-heat your grill to around 500 F. While preheating, place butter, minced garlic, and lemon juice in a small cast iron skillet on the top rack; stir occasionally while the butter melts; then removed skillet

  • In a bowl, toss butter mixture and shrimp together. Place shrimp on grill and cook until opaque; about 5 minutes. Set aside.

FOR THE PEANUT SAUCE

  • In a small bowl, stir together, peanut butter, soy sauce, chili oil, ginger, garlic and brown sugar.
  • Slowly stir in water until creamy. Set aside.

FOR THE SPRING ROLL BOWLS.

  • Bowl a pot of water until you hit a rolling boil, then turn off the heat. Add in rice stick noodles and cover with a lid for about 10 minutes. Strain and set aside.
  • While the noodles are sitting in hot water, julienne your vegetables, and get other ingredients prepared.
  • To assemble bowl, add noodles and bean sprouts as the base, then top with your vegetables, and shrimp. Drizzle peanut sauce and garnish with chopped peanuts if desired. A little sriracha won't hurt either. Enjoy!