Fresh and vibrant spring roll bowls featuring rice noodles, shrimp, and veggies tossed in a ginger garlic lime sauce. Simple and nutritious lunch or dinner. Gluten-free and dairy-free.
It’s been unseasonably warm here in Kansas which has me craving light and fresh foodstuffs. I know winter has barely begun, but I’m already kind of over the heavy, carb-rich dishes.
In honor of the pleasant temperatures and sunshiny day, I concocted this shrimp spring roll bowl which was inspired by Pinch of Yum’s spring roll bowls recipe. I first tried the recipe about a year ago and fell in love instantly. Limey, garlicky and full of veggies. Definitely a pinch of yum….ok more like a handful.
Me being me, did not exactly follow the recipe however. The truth is I very rarely follow a recipe. Unless of course, I’m baking. Baking requires precision.
For the sauce, I opted to amp up the lime juice and cut down on the oil, agave, and fish sauce a bit. I also threw in some fresh grated ginger (one of my new favorite ingredients) and some coconut aminos.
In addition to the flavorful sauce, these bowls are comprised of rice noodles, an assortment of veggies, cilantro, and topped with some sesame seeds.
This dish truly is like spring in a bowl. It’s fresh, bright, and colorful. In fact, one bite and you’ll be transported to a beautiful spring day. Ok, maybe only in your imagination. But that’s better than nothing, right?
So what do you need to make these bowls? (+ substitutions)
- Rice noodles
- Olive oil: For frying the shrimp.
- Salt: To season the shrimp. Just a sprinkle will do.
- Red Bell Pepper
- Jalapenos: The jalapenos are optional, but I highly recommend them if you can handle a little heat. Since they are de-stemmed and de-seeded they really are not very hot at all. Want even more heat?? Try a serrano pepper instead.
- Cucumber: I spiralized the cucumber (mostly because it’s pretty), but you could simply slice them.
- Carrot: Once again I spiralized it, but you could julienne or shave it with a peeler even.
- Green onions
- Ginger garlic-lime sauce: Garlic, fresh grated ginger, lime juice, avocado or olive oil, coconut aminos, fish sauce, and agave or honey. You could sub the tamari or low-sodium soy sauce for the coconut aminos. Keep in mind that soy sauce is not gluten-free however.
- Sesame seeds
How do you make spring roll bowls with shrimp and ginger garlic-lime sauce? (+ tips)
These bowls are super easy to make and quick! Prepping the veggies is the most time-consuming part, so make sure you do that in advance.
For the sauce, combine the garlic, ginger, lime juice, oil, coconut aminos, fish sauce, and agave/honey in a small bowl. Set aside.
Cook the rice noodles according to the package instructions. Be careful not to overcook. Rice noodles can be overcooked easily which results in mushy sticky noodles. No bueno. When the noodles are done, drain them, and run cold water over them until they are cool. Set aside.
Prepare the shrimp by heating olive oil in a skillet over medium-high heat. If you have one, I recommend a cast iron pan. Cast iron is a great conductor of heat, making it ideal browning. Place your shrimp in the skillet in a single layer. Cook for about two minutes, flipping halfway through. When the shrimp is done it will be slightly brown on the outside and opaque on the inside. Remove from the heat and set aside.
Toss the rice noodles with the cucumber, carrots, red bell pepper, and ginger garlic-lime sauce. Top with shrimp, the remaining veggies, avocado, and cilantro. To serve; spoon individual servings into bowls and sprinkle with sesame seeds.
How to store
This dish can be stored in the refrigerator in an airtight container for 3-4 days. It can be prepped ahead, however, I recommended adding the avocado just prior to serving to maintain color and freshness.
More healthy gluten-free lunch recipes:
- Mexican Slaw & Shrimp Stuffed Avocados: Mexican slaw & shrimp stuffed avocados are perfect for a snack or a light lunch/dinner. They are packed full of veggies and healthy fat with a touch of protein. Naturally gluten-free.
- Stuffed Sweet Potatoes w/ Vegetable Coconut Curry: Vegan, gluten-free stuffed sweet potatoes with a flavorful coconut-based curry made with broccoli, red bell pepper, baby corn, and water chestnuts.
If you make these spring roll bowls with shrimp and ginger garlic-lime sauce I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
Ginger Garlic Lime Sauce
- 6 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup lime juice
- 1/2 cup avocado or olive oil
- 4 tablespoons coconut aminos, tamari, or low-sodium soy sauce (not gluten-free).
- 3 tablespoons fish sauce
- 4 teaspoons agave or honey
For the bowls
- 14 ounces rice noodles
- 1 tablespoon olive oil
- 1/2 pound medium shrimp, peeled and deveined
- 1 medium red bell pepper, julienned
- 1 avocado, peeled, pitted, and sliced thinly
- 1-2 jalapenos, halved, de-seeded, de-stemmed, and sliced thinly (optional)
- 1 cup spiralized cucumber, about 1/3 of a large seedless cucumber
- 1/2 cup spiralized or julienned carrot
- 1 cup sliced green onions
- 1/2 cup chopped cilantro leaves
- Sesame seeds, for garnish
Ginger Garlic Lime Sauce
- In a small bowl, combine all ingredients for ginger garlic-lime sauce. Set aside.
- Cook rice noodles according to package instructions. Drain immediately and run under cold water until cool. Set aside.
- Heat olive oil in a skillet, preferably cast iron, to medium-high heat. Add shrimp, sprinkle with salt, and cook for approximately two minutes or until outsides are slightly browned and insides are opaque. Flip halfway through. Remove from heat and set aside.
- In a large bowl, toss noodles, cucumber, carrots, red bell pepper, and ginger garlic lime sauce. Top with shrimp, avocado, jalapeno, green onions, and cilantro.
- To serve; spoon into individual bowls and sprinkle with sesame seeds. May be served immediately or prepped in advance.
Storage: Refrigerate in an airtight container for up to four days. May be prepped ahead, however, I recommended adding the avocado just prior to serving to maintain color and freshness.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 96mgSodium: 1957mgCarbohydrates: 49gFiber: 8gSugar: 14gProtein: 17g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc