fresh roll bowl with jumbo shrimp
Photo by The Culinary Nest
This bowl is exploding with fresh, vibrant veggies over a bed of rice noodles and drizzled with the best Asian Dressing everrrr. It’s kind of like a fresh spring roll unwrapped into a bowl. There is minimal cooking for this dish also… win win!
I love the adding as many colorful veggies into one dish to add texture, flavor and excitement with each bite. The shelled edamame and crushed peanuts bring this dish all the way home. This would be a great idea to make for a group as a “create your own fresh bowl” spread! You can also make this dish vegetarian by removing the shrimp or add a protein of your choice like chicken or ground pork.
Recipe by: The Culinary Nest
MAKES
4 Bowls
Prep Time: 25 minutes
Total Time: 25 minutes
INGREDIENTS
1 recipe Asian Dipping Sauce or Dressing (linked)
12 jumbo shrimp, shelled and deveined (thawed if using frozen)
2-3 tablespoons extra virgin olive oil, grapeseed oil or avocado oil
Salt & Pepper
1 box thin rice noodles, cooked to packaging instructions and cooled
2 carrots, peeled into thick strips
4 baby cucumbers (or one large), cut into matchsticks
1 red pepper, cut into matchsticks
1 small head red cabbage, cut into thin strips
1 cup shelled edamame
1/2 cup roasted peanuts or cashews, crushed
METHOD
Make a batch of the Asian Dipping Sauce or Dressing and allow to sit for 30 minutes prior to using to allow the flavor to meld (the longer it sits, the better it tastes!).
In a large pot, prepare the rice noodles per the packaging instructions. Once cooked, run under cold water until thoroughly cooled off. Set aside to drain while prepping the rest of the dish.
Place the jumbo shrimp on a large plate or baking sheet in a single layer and pat dry with a paper towel. Season both sides of the shrimp with salt and pepper. In a large sauté pan over medium heat, add 2-3 tablespoons of oil and cook the shrimp on each side about 3-4 minutes until they are no longer translucent and they are pink. You do not want to overcook shrimp as it will make them a tough texture so watch carefully! Once cooked, set aside on a plate.
Prepare the veggies. For the carrots, use a peeler and peel all the skin off. Next, hold the carrot on the thickest end and peel down the entirety of the carrot in one stroke. Without turning the carrot, repeat this step to create thick strips of carrots. You can also cut these into matchsticks if preferred. Cut the cucumber, red pepper, and cabbage into thin matchsticks and strips.
Place the peanuts or cashews into a sandwich bag, lay flat on a counter and use a meat pounder or back of a metal spoon to crush the peanuts. You can also use a food processor to do this.
In a large bowl, first place a bed of noodles (divide the batch into four for four servings), then layer the cabbage, cucumbers, carrots, red peppers, shrimp, edamame and crushed peanuts. Dress the bowl with the Asian Dressing and enjoy! Optional: add a lime wedge and sesame seeds on top.
