Shrimp Spring Roll Bowl
RachelIngredients
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup white vinegar
- 1/4 cup granulated sugar*
- 1 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon fish sauce
- 1–4 garlic cloves, smashed
- 1 lb jumbo shrimp, deveined and shelled (ensure thawed if previously frozen)
- 1 tablespoon avocado oil (or extra virgin olive oil)
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 cups cooked vermicelli noodles (thin rice noodles)
- 2 avocados, sliced
- 2-3 cups English cucumber, sliced
- 12 pieces butter lettuce
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, roughly chopped
- 1 cup carrots, julienned
- other optional add-ins: bean sprouts, chopped purple cabbage, sliced red bell pepper
- toppings: crushed peanuts, sesame seeds
Instructions
Spring Roll Sauce Combine Sauce Ingredients in saucepan. Bring to simmer and reduce for approx. 15 min or until you have consistency you desire. Remove from heat (it will continue to thicken as it cools) and set aside.
Grilled Shrimp Pat shrimp dry with a clean paper towel and sprinkle with kosher salt and pepper and toss in a little oil. Taking a metal skewer, pierce the shrimp through the tail and then again through the thickest part and slide all the way to the bottom. Continue until all the shrimp are used. Place over direct heat and close lid. Let cook 2 minutes. Flip and close lid again. Let cook for an additional 1-2 minutes. Shrimp is done cooking when the meat is no longer translucent. Remove from grill and let rest 5 minutes.
Assemble Bowls Divide rice noodles, shrimp, avocado, cucumber, lettuce, mint leaves, cilantro and carrots between 4 bowls (add bean sprouts, purple cabbage and bell pepper slices too, if you want). Top with some crushed peanuts and sesame seeds. Serve with Spring Roll Sauce and use as much or a little as you want. Enjoy!
Servings: 4