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+ servings
5 from 1 vote
spring roll in a bowl
Spring Roll in a Bowl
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Course: Main Course
Keyword: dairy free, dinner, gluten free, healthy, low sugar, main, noodles, protein, sauce, shrimp
Servings: 2
For the Shrimp Marinade
For the Peanut Sauce
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!

Recipe Notes

I used these ramen style noodles in this because it was what I typically have on hand, feel free to use whatever type of noodles you have. 

For the chili garlic sauce, I like this brand, but feel free to use whichever you prefer. I like this one because it has quality ingredients, it is very spicy so I only use a small amount.