Grilled Shrimp Spring Roll Bowls

Any time I go to a Vietnamese restaurant, I always start off with an order of spring rolls. Today I’m sharing my twist on this recipe with my spring roll bowls topped with grilled shrimp.

Taking all the ingredients of a spring roll, without needing to roll them in rice paper, makes this an awesome way to turn an appetizer into a meal.

Besides, with curious kids running around the house, I’m not sure how I would get spring rolls made without them wanting to help out! Not that I’m opposed, but the kitchen would explode with spring roll ingredients everywhere!

So by making a spring roll bowl, I’ve got dinner made and a kitchen mess that is semi-manageable.

Plus, this is an awesome way to use leftover grilled shrimp, if you already have some on hand. Which is exactly I did for this meal.

Also, if you’ve never heard of rice stick noodles, they’re amazing! You can find them on amazon here. They cook in about 10 minutes sitting in hot water.

The peanut sauce, is bright and combined with some sriracha really takes this grilled shrimp spring roll bowl to the next level.

I slathered my bowl with loads of peanut sauce and sriracha.

For the kids? Well those picky two need to have their bowl dissected into basically some noodles, carrots and MAYBE a shrimp, cut up.

Can we just get through this picky eater phase already?

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.

Print Recipe

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!