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.
Servings: 4 bowls
Calories: 382
Ingredients
- 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
- 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
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.
Notes
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.
Nutrition
Calories: 382 | Carbohydrates: 7g | Protein: 34g | Fat: 21g | Fiber: 1g