Spring Roll in a Bowl with Shrimp & a Peanut Sauce

For the Shrimp Marinade

• 2 tbsp. Tamari
• 1/2 tsp Coconut Sugar
• 1 Garlic Clove minced
• 1 tbsp Avocado Oil
• 1/4 tsp Chili Garlic Sauce

For the Peanut Sauce

• 1/4 cup Peanut Butter
• 1 tbsp Tamari
• 1-2 tsp Coconut Sugar to taste
• 2 tsp Lime Juice
• 4 tbsp water as needed to thin

For the Bowl

• 1 Carrot sliced thin
• 1/2 Watermelon Radish large, sliced thin
• 1/2 Cucumber large, sliced
• 5 oz Rice Noodles any kind
• 1/2 lb Shrimp peeled and deveined
• 1/4 cup Mint julienned

1. Combine the marinade ingredients in a bowl and add the shrimp. Toss to coat and leave in the fridge for at least 30 minutes.
2. Make the peanut sauce by whisking together all ingredients in a small bowl or blend in a food processor or blender if needed.
3. Slice the veggies and set aside.
4. Cook the noodles according to the package directions and set aside while you cook the shrimp.
5. Heat up a pan over medium-high heat and add a small amount of avocado oil if needed. Once the pan is hot, use a slotted spoon for the shrimp and add to the pan. Cook for 1-2 minutes per side, until pink and cooked through. Remove from the pan and set them aside.
6. Toss the noodles with the sauce and place in a bowl along with the veggies and add the shrimp. Garnish with mint, extra peanuts, sesame seeds and lime. Serve and enjoy!