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Shrimp Spring Roll Bowl with Peanut Lime Dressing

The dressing in this Shrimp Spring Roll Bowl is addicting. All of the flavors of a spring roll without the work.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: lunch
Cuisine: asian
Keyword: gluten free, recipe for shrimp spring roll
Servings: 6 bowls


  • 1 head of napa cabbage , cut thin
  • 4 scallions , dark green parts removed, white and light green parts sliced thin
  • 2 carrots , peeled and cut into matchsticks
  • 1/4 cup chopped cilantro
  • 1 lb raw shrimp , peeled and deveined

For the dressing


  • Combine all dressing ingredients in a jar and shake until all combined
  • Boil a pot of water large enough for the shrimp and boil the shrimp until pink and firm. Remove shrimp from the boiling water and put in cold water to stop the cooking process and cool the shrimp.
  • To assemble: add napa cabbage, carrots, shrimp, and green onions to a large bowl, pour dressing over top and garnish with cilantro.


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.