Shrimp Spring Roll Bowl with Peanut Lime Dressing

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!

 5 ⭐️ review: "Made this dish last night for hubby and me. It is soooo delicious!! The dressing really is amazing and the napa cabbage is so sweet and tender. One of those dishes where you enjoy every dang bite. Thanks Jennifer for another outstanding and simple recipe!"

Ingredients needed for the Shrimp Spring Roll Bowl: napa cabbage scallions shredded carrots chopped cilantro raw shrimp Ingredient amounts are available in US and metric units.

Ingredients needed for the Peanut Lime Dressing: For the dressing creamy natural peanut butter avocado oil rice wine vinegar lime juice Soy Sauce or Coconut Aminos liquid stevia garlic cloves grated ginger Kosher salt red pepper flakes Ingredient amounts are available in US and metric units.

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

1

Boil a pot of water large enough for the shrimp and boil the shrimp until pink and firm.

2

Remove shrimp from the boiling water with a slotted spoon to a paper towel lined plate. Set aside.

3

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

4

Nutrition per serving: Calories: 382 Carbohydrates: 7g Protein: 34g   Fat: 21g   Fiber: 1g