Who doesn’t love a fresh summer roll? If you adore them as much as I do then you are going to flip for this fresh, healthy Vietnamese-style shrimp summer roll in a bowl recipe! It’s chalk full of crisp vegetables, fresh herbs and a spicy, tangy-sweet peanut dressing. And because it’s made with rice noodles, it’s gluten-free (just make sure to substitute gluten-free soy sauce).

Shrimp Summer Roll In A Bowl Vietnamese-Style

This salad is kind of like a deconstructed summer roll or Vietnamese summer roll, loaded with fresh cooling herbs and crunchy vegetables. I am always inspired by the fragrant herbs and ingredients typically found in Southeast Asian cooking. Many of these ingredients are packed with superfood and super-healing qualities. Be sure to use fresh over dried herbs and spices whenever you can.

Vibrant, Healthy Ingredients For This Summer Roll In A Bowl:

• Basil: It contains healthy vitamins and minerals as well as antioxidants and can help lower blood pressure, cholesterol and triglycerides. Basil also contains magnesium, which can help improve your blood flow by allowing your muscles and blood vessels to relax. It’s also anti-inflammatory and has been found to improve memory retention.
• Cilantro: Is a good source of vitamin C, which is important for building healthy collagen, and a great source of inflammation-fighting polyphenols. Cilantro is also very high in selenium which is a natural detoxifier.
• Mint: Besides being cooling mint has amazing health benefits. It helps digestion by stimulating digestive enzymes. It also has antiseptic and antibacterial properties to relieve indigestion, stomach infections, etc. It is also full of vitamins and antioxidants (vitamin A, vitamin C, and B-complex, phosphorous, calcium) to improve your immunity.
• Ginger: It’s not only a natural prebiotic that feeds healthy bacteria in the gut, it’s a natural antibiotic. It also has the ability to reduce insulin resistance and lower blood glucose levels. And it may be able to improve brain function including memory and attention span. On top of that it may be able to reduce the risk of blood clots, lower LDL cholesteral and raise HDL cholesterol.
• Garlic: Besides the intense flavor it’s healing properties include stimulating metabolism, fighting infection and promoting healthy gut bacteria. It also may be able to improve brain function, reduce blood sugar levels and is an anti-inflammatory.
• Shallots and Green Onions: They both have high levels of antioxidants and sulfur, which can help lower cholesterol and soothe inflammation.
• Carrots: These crunchy, tasty roots not only add sweetness, color and texture to dishes, they promote healthy vision, balance your blood sugar, help with weight management, lower your risk of cancer, regulate blood pressure, reduce heart disease, improve immunity and boost brain health.
  
• Cucumbers: The high water content in cucumbers can help keep you hydrated. Plus, the fiber can help you stay regular. The vitamin K helps blood clot and keeps your bones healthy. Vitamin A helps with vision and the immune system.
• Peanuts: They are a perfect source of healthy fats, protein, fiber and vitamin E. Peanuts also contain plenty of potassium, phosphorous, magnesium and B vitamins. Peanuts may be high in calories, but they are nutrient-rich and low in carbohydrates. Besides, they add an amazing flavor to the dish.
  
• Shrimp: They are a very lean source of protein. Shrimp are also packed with healthy nutrients like vitamin B12, which helps form red blood cells and maintain nervous system function, and selenium, a mineral that helps protect cells from damage. Try to use wild shrimp which is healthier than farm-raised whenever possible.*
  

Shrimp Summer Roll In A Bowl Recipe

Yields: 8 Servings

Prep Time: 20 minutes  |  Cook Time: 10 minutes  | Total Time: 30 minutes

Ingredients

• 12 oz rice vermicelli noodles
• 2 lbs. extra large raw wild shrimp
• 2/3 cups organic peanut butter (or any nut butter)
• 3 tbsp organic honey
• 2 tbsp sesame oil
• 3 tbsp rice wine vinegar
• 1 tbsp fish sauce
• 2 tbsp low sodium soy sauce (can use gluten-free)
• I tsp grated fresh ginger
• 1 clove garlic minced
• 1/4 tsp crushed red pepper (optional)
• 2 cups shredded carrots (can buy shredded)
• 1 English cucumber sliced and halved
• 1 cup edamame (can buy already prepared)
• 2 cups bean sprouts
• 1/2 green onions chopped
• 1 shallot chopped up
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil
• 1/4 cup fresh mint
• Garnish with chopped peanuts and fresh lime wedges.

Directions:

1. Cook shrimp in boiling salted water for 2 minutes (they should be pink). Remove from heat and pour into a colander. Run under cold water to stop them from cooking further. 

2. Add the noodles to a large heatproof bowl and add boiling water to cover. Stir to separate the noodles. Let them soak 2-3 minutes until tender. Drain well. Do NOT overcook.

3. In a small bowl add the peanut butter, honey, sesame oil, rice wine vinegar, fish sauce, low sodium soy sauce, ginger, garlic and red pepper flakes (if using), 1/2 cup water and whisk together until smooth.

4. In another large bowl toss together the shredded carrots, cucumber, edamame, bean sprouts, green onions, shallots, chopped herbs and drained noodles. Add half of the dressing and toss to combine.

Step 5: Divide into bowls and top with the shrimp. Drizzle remaining sauce over each bowl. Garnish with crushed peanuts and lime wedges.

Notes:

• Use frozen cooked shrimp and thaw if you don’t want to cook the shrimp yourself.
• You can use shredded chicken instead of shrimp.
• Use crushed cashews, almonds and/or any nut you prefer instead of peanuts.
• Make extra sauce. I sometimes double it because we love it so much.

Yield: 8

Shrimp Summer Roll In A Bowl with Peanut Sauce

Print

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 12 oz rice vermicelli noodles
• 2 lbs. extra large wild shrimp
• 2/3 cups organic peanut butter (or any nut butter)
• 3 tbsp organic honey
• 2 tbsp sesame oil
• 3 tbsp rice wine vinegar
• 1 tbsp fish sauce
• 2 tbsp low sodium soy sauce (can use gluten-free)
• I tsp grated fresh ginger
• 1 clove garlic minced
• 1/4 tsp crushed red pepper (optional)
• 2 cups shredded carrots (can buy shredded)
• 1 English cucumber sliced and halved
• 1 cup edamame (can buy already prepared)
• 2 cups bean sprouts
• 1/2 green onions chopped
• 1 shallot chopped up
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil
• 1/4 cup fresh mint
• Garnish with chopped peanuts and fresh lime wedges.

Instructions

1. Cook shrimp in boiling salted water for 2 minutes (they should be pink). Remove from heat and pour into a colander. Run under cold water to stop them from cooking further.
2. Add the noodles to a large heatproof bowl and and boiling water to cover. Stir to separate the noodles. Let them soak 2-3 minutes until tender. Drain well. Do NOT overcook.
   Step 3: In a small bowl add the peanut butter, honey, sesame oil, rice wine vinegar, fish sauce, low sodium soy sauce, ginger, garlic and red pepper flakes (if using), 1/2 cup water and whisk together until smooth.
3. In another large bowl toss together the shredded carrots, cucumber, edamame, bean sprouts, green onions, shallots, chopped herbs and drained noodles. Add half of the dressing and toss to combine.
4. Divide into bowls and top with the shrimp. Drizzle remaining sauce over each bowl. Garnish with crushed peanuts and lime wedges.

Notes

• Use cooked frozen shrimp and thaw if you don't want to cook the shrimp yourself.
  
• You can use shredded chicken instead of shrimp.
  
• Use crushed cashews, almonds or any nut you prefer instead of peanuts.
  
• Make extra sauce. I sometimes double it because we love it so.

*Source: Spice Up, Live Long by Dr. Melina B. Jampolis

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and How To Make A Quick & Easy Crowdpleasing Caprese Pasta Salad.

Photos: Fountain Of 30

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