Peanut Shrimp Spring-Roll Bowl
Enjoy all the fresh flavors of a spring roll without the rice paper in this quick weeknight winner. Plump shrimp and rice noodles are tossed in a creamy peanut sauce for a satisfying, nutrient-dense meal.
4 Serving(s)
Ingredients
- 4 oz. uncooked rice noodles
- 1 1/4 lb. raw shrimp (31-40 count), peeled and deveined
- 1/4 cup Schnucks creamy peanut butter
- 2 tbsp. less-sodium soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 tbsp. fresh lime juice
- 1 tsp. Schnucks honey
- 1 tsp. toasted sesame oil
- 1 tbsp. warm water
- 2 cups matchstick-cut carrots
- 2 cups shredded romaine lettuce
- 1 medium English cucumber, sliced
- 1/2 cup fresh cilantro
Instructions
- Cook noodles according to package directions. In the last 3 minutes, add shrimp. Drain, immediately run under cold water, then drain again.
- In a large serving bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil and warm water until smooth. Add noodles with shrimp and toss to coat.
- Top with carrot, lettuce, cucumber and cilantro. Divide among bowls and serve immediately.
Nutrition Facts
378 Calories Per ServingFat: 12gSaturated Fat: 2gCholesterol: 200mgSodium: 514mgCarbohydrates: 31gFiber: 2gSugars: 4gProtein: 32gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe