Shrimp Spring Roll Bowl with Peanut Lime Dressing

My new favorite easy lunch is this shrimp spring roll bowl with peanut lime dressing.  You know how most peanut Thai dressings have honey or sugar in them...well, this one doesn't so it is perfectly low carb and keto friendly.  I could seriously drink this dressing.  It is so good!

I've been eating this shrimp spring roll bowl, aka salad, all week and I seriously cannot get enough. One thing about this shrimp spring roll bowl that is so amazing, is that it is perfect for meal prep!  I like to have all of my veggies in a bowl already chopped, shrimp in a separate bowl or baggie, and have the dressing in the jar ready to pour all over all of it.  If you want to meal prep for work lunch, you can have the veggies all divided out into bowls with the shrimp in a baggie, and the dressing in these cute little portable dressing containers.

I've also just mixed it altogether and it was still great because the chopped Napa cabbage holds up to the sauce and doesn't get too wilted.

Ingredients needed

This section explains how to choose the best ingredients for this shrimp spring roll salad recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.

1 head of Napa cabbage, tough green parts removed and cut thin

4 scallions, dark green parts removed, white and light green parts sliced thin

2 carrots, peeled and cut into matchsticks

¼ cup chopped cilantro

1 lb raw shrimp , peeled and deveined

For the dressing

How to make a delicious spring roll bowl

This section explains how to make this spring roll bowl recipe, step by step. For a full printable recipe, see the recipe card below.

Combine all dressing ingredients in small bowl and whisk to combine.

Boil a pot of water large enough for the shrimp and boil the shrimp until pink and firm. This will only take a few minutes. Remove the shrimp from the boiling water with a slotted spoon to a paper towel lined plate and set aside.

To assemble: add the napa cabbage, carrots, shrimp, and green onions to a large bowl, pour dressing over top and garnish with cilantro.

More salad recipes

• Buffalo Chicken Salad
• Asian Chopped Salad
• Big Mac Salad
• Strawberry Chicken Salad with Lemon Poppy Seed Dressing

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Shrimp Spring Roll Bowl with Peanut Lime Dressing

My new favorite easy lunch is this shrimp spring roll bowl with peanut lime dressing.  You know how most peanut Thai dressings have honey or sugar in them...well, this one doesn't so it is perfectly low carb and keto friendly.  I could seriously drink this dressing.  It is so good! this Shrimp Spring Roll Bowl is addicting. All of the flavors of a spring roll without the work.

5 from 1 vote

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Course: lunch

Cuisine: asian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 bowls

Calories: 382

Author: Jennifer Banz

Ingredients

US CustomaryMetric

• 1 head of napa cabbage ,tough green parts removed and cut thin
• 4 scallions , dark green parts removed, white and light green parts sliced thin
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 1 lb raw shrimp , peeled and deveined

For the dressing

• ¼ cup creamy natural peanut butter (you can also use crunchy)
• 3 tablespoon avocado oil (Click here for my favorite brand on Amazon)
• 2 tablespoon rice wine vinegar
• 2 tablespoon lime juice
• 1 tablespoon Soy Sauce or Coconut Aminos
• ¼ teaspoon liquid stevia
• 2 garlic cloves , chopped
• 1 teaspoon grated ginger
• 1 teaspoon Kosher salt
• ¼ teaspoon red pepper flakes

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Instructions

• Combine all dressing ingredients in small bowl and whisk to combine.
• Boil a pot of water large enough for the shrimp and boil the shrimp until pink and firm. Remove shrimp from the boiling water with a slotted spoon to a paper towel lined plate. Set aside.
• To assemble: add napa cabbage, carrots, shrimp, and green onions to a large bowl, pour dressing over top and garnish with cilantro.

Jennifer's tips

If you want to meal prep for work lunch, you can have the veggies all divided out into bowls with the shrimp in a baggie, and the dressing in some cute little portable dressing containers. If you find your dressing thick after sitting in the fridge, run the jar under hot water for a couple of minutes to make it pourable again.

Servings: 4 bowls

Nutrition per serving

Calories: 382 | Carbohydrates: 7g | Protein: 34g | Fat: 21g | Fiber: 1g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :recipe for shrimp spring roll