Description
These Grilled Shrimp Spring Roll Noodle Bowls are a vibrant and fresh meal combining juicy grilled shrimp, crisp vegetables, and tender rice noodles tossed in a tangy, slightly sweet, and spicy dressing. Perfect for a light yet satisfying dinner, this recipe balances bold Asian flavors with a healthy mix of ingredients, making it a crowd-pleaser that’s ready in under an hour.
Ingredients
Vegetables
- 1 medium English cucumber, sliced thin
- 1 carrot, peeled and julienned
- 1 cup bean sprouts, rinsed
- 1/2 red bell pepper, sliced into thin strips
- 1/2 yellow bell pepper, sliced into thin strips
- 1 avocado, sliced thin
- 4 green onions, sliced on an angle (for serving)
- Cilantro leaves (optional, for serving)
Proteins
- 1 pound peeled and deveined shrimp (16/20 size)
Sauces and Oils
- 3 tablespoons dark brown sugar
- 2 teaspoons chili garlic paste (sambal oelek)
- 2 teaspoons grated ginger
- 1/2 cup rice wine vinegar (unseasoned)
- 2 tablespoons low sodium tamari
- 2 tablespoons fish sauce
- 2 tablespoons extra virgin olive oil
- 2 splashes toasted sesame oil
- 1 tablespoon extra light olive oil (for shrimp)
Staples and Seasonings
- Kosher salt, to taste
- White pepper, to taste
- 2 teaspoons toasted sesame seeds (for serving)
Carbohydrates
- 1 pound dried rice noodles (stir-fry or pad thai noodles)
Instructions
- Prepare the Vegetables: Slice and julienne the cucumber, carrot, bell peppers, and avocado as described. Rinse the bean sprouts and slice green onions on an angle. Set all prepared veggies aside for assembly later.
- Make the Sauce: In a medium bowl, whisk together dark brown sugar, chili garlic paste, grated ginger, rice wine vinegar, low sodium tamari, fish sauce, extra virgin olive oil, and toasted sesame oil until well combined. Set the sauce aside.
- Cook the Noodles: Bring a pot of water to a boil and cook the rice noodles according to package instructions until softened. Drain and rinse thoroughly under cool water to prevent sticking, then set aside.
- Grill the Shrimp: Preheat a grill pan or outdoor grill to medium to medium-high heat. Toss the shrimp with extra light olive oil, kosher salt, and white pepper. Grill the shrimp in batches for 2 to 3 minutes per side, until they turn opaque and are cooked through. Avoid overcooking.
- Assemble the Bowls: Divide the cooked rice noodles evenly among four bowls. Arrange the prepared vegetables around the edges of each bowl, placing the grilled shrimp in the center.
- Finish and Serve: Spoon and stir the prepared sauce over the assembled bowls. Garnish with sliced green onions, toasted sesame seeds, and optional cilantro leaves. Serve immediately and enjoy.
Notes
- You can substitute tamari with low sodium soy sauce if needed, but tamari is gluten-free.
- For a spicier kick, add extra chili garlic paste according to your heat preference.
- If you don’t have a grill pan, a hot skillet or broiler can be used to cook the shrimp.
- This dish is best consumed fresh as noodles can become soggy over time.
- To make it vegetarian, omit shrimp and consider adding grilled tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
