Garlicky Shrimp Summer Roll Bowls
These garlicky shrimp summer roll bowls are a fun twist on the classic. Traditional summer rolls are fresh, not fried. They consist of rice paper, vegetables, vermicelli noodles and protein. Typically, you’ll see tofu, shrimp or even avocado used as the primary protein. They can be served with a side of nuoc cham (Vietnamese dipping sauce) or peanut sauce.
This recipe is basically a deconstructed summer roll in a bowl. I used Maifun rice noodles, but vermicelli noodles are more traditional. The noodles are then topped with loads of fresh vegetables, garlicky pan-fried shrimp, fresh herbs, and a simple peanut sauce. What’s great, is that you can customize these bowls too. Feel free to add any of your favorite vegetables or herbs to this recipe.
Ingredients for Spicy Shrimp Summer Roll Bowls
Shrimp – For this recipe, you will need about ½ pound of thawed raw jumbo shrimp. Make sure they are deveined and peeled. Option to remove the tail or leave it on for presentation purposes. Season with a pinch of salt.
Oil – You will need avocado oil or vegetable oil for this recipe. It will be used to sauté the shrimp and pan fry the rice paper.
Garlic – Mince fresh garlic and sauté it with the shrimp.
Vegetables and Herbs – Carrots, cucumber, avocado, red cabbage, green onion, lime wedges, basil, cilantro, and mint.
Maifun or Vermicelli Noodles – Make some vermicelli noodles or Maifun rice noodles according to the package.
Rice Paper – For this recipe, we are going to shallow fry some rice paper, so it puffs up and is crispy like a cracker. You will need about 2 tablespoons avocado oil for frying.
Peanut Sauce – Combine peanut butter, soy sauce, lime juice, sriracha, honey and warm water in a small bowl. For a thinner sauce add more warm water.
How to Make Spicy Shrimp Summer Roll Bowls
Prepare the Maifun rice noodles according to the package and set it aside.
Prepare the shrimp:
Make sure the shrimp are thawed, peeled and deveined.
Pat the shrimp dry using a paper towel.
Season with a pinch of salt.
Grab a medium-sized sauté pan and place it over medium heat.
Add the oil. Once the oil is hot, add minced garlic.
When the garlic is fragrant, add the shrimp. They will need to cook for about 2-3 minutes per side.
Once cooked through, remove the shrimp from the heat and set them aside.
Prepare the rice chips:
In a clean skillet add avocado oil and place it over medium-high heat.
Break the rice paper into large pieces using your hands.
Once the oil is hot, add one piece of rice paper at a time to the hot oil.
It should immediately puff up. If it doesn’t immediately puff up, then the oil isn’t hot enough yet.
Repeat until all rice chips are fried. Place them on a paper towel to absorb excess oil.
Prep and cut all the vegetables and herbs:
Julienne cucumbers, julienne carrots, julienne red cabbage, chop the green onions, slice the avocado, remove stems from the fresh herbs.
Prepare peanut sauce:
In a small mixing bowl, combine peanut butter, soy sauce, lime juice, sriracha, honey, and warm water. For a thinner sauce add more warm water. Set it aside.
Assemble the bowl:
Add the prepared Maifun noodles to the base of the bowl.
Next, add the carrots, cucumbers, red cabbage, avocado, mint, cilantro, and fresh basil.
Spoon on some of the garlicky shrimp. Top with chopped green onion.
Drizzle everything with peanut sauce. Add a wedge of lime.
Storage
Best enjoyed immediately. Store any leftovers separately if possible. They will stay fresh for three to four days in an airtight container in the refrigerator. Looking for more recipes?
Garlicky Shrimp Summer Roll Bowls
Ingredients
- 4 ounces Maifun rice noodles
- ½ lb. raw shrimp, thawed, peeled and deveined about 12 jumbo shrimp
- 1 tablespoon avocado oil
- 1 tablespoon garlic, minced, about 2-3 cloves
- ¼ teaspoon salt, to season the shrimp
- ¼ cup carrot, julienned
- ¼ cup English cucumber, julienned
- ¼ cup red cabbage, julienned
- ½ avocado, peeled, pitted and sliced thin
- ¼ cup green onion, chopped small
- ¼ cup cilantro, divided between two bowls
- ¼ cup mint, divided between two bowls
- ¼ cup basil, divided between two bowls
- 1 lime, cut into wedges
Rice Paper Chips
- 2 tablespoons avocado oil
- 2 sheets rice paper, break into large pieces using hands
Peanut Sauce
- ¼ cup peanut butter
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon sriracha
- 1 tablespoon lime juice, fresh squeezed
- 1 tablespoon honey
- 2 tablespoons warm water
Equipment
- 1 saute pan
- 1 skillet
Instructions
- Prepare the Maifun rice noodles according to the package and set it aside.
Prepare the shrimp:
- Make sure the shrimp are thawed, peeled and deveined.
- Pat the shrimp dry using a paper towel. Season with a pinch of salt.
- Grab a medium-sized sauté pan and place it over medium heat.
- Add the oil. Once the oil is hot, add minced garlic.
- When the garlic is fragrant, add the shrimp. They will need to cook for about 2-3 minutes per side.
- Once cooked through, remove the shrimp from the heat and set them aside.
Prepare the rice chips:
- In a clean skillet, add avocado oil and place it over medium-high heat.
- Break the rice paper into large pieces using your hands.
- Once the oil is hot, add one piece of rice paper at a time to the hot oil.
- It should immediately puff up. If it doesn’t immediately puff up, then the oil isn’t hot enough.
- Repeat until all rice chips are fried. Place them on a paper towel to absorb any excess oil.
Prep and cut all the vegetables and herbs:
- Julienne cucumbers, julienne carrots, julienne red cabbage, chop the green onions, slice the avocado, remove stems from the fresh herbs. Cut lime into wedges.
Prepare peanut sauce:
- In a small mixing bowl, combine peanut butter, soy sauce, lime juice, sriracha, honey, and warm water. For a thinner sauce add more warm water. Set it aside.
Assemble the bowl:
- Add the prepared Maifun noodles to the base of the bowl.
- Next, add the carrots, cucumbers, red cabbage, avocado, mint, cilantro, and fresh basil.
- Spoon on some of the garlicky shrimp. Top with chopped green onion.
- Drizzle everything with peanut sauce. Add a wedge of lime.
