Shrimp Summer Roll Bowls

Socks. Earrings and their backs. Food storage containers and their lids.

What do all of these things have in common? THEY ARE FOREVER GETTING SEPARATED AND LOST.

Between misplacing lids and losing the actual containers themselves {there is a mystical world of disappearing household items somewhere between our front door and my husband’s office} I am always in need of food storage containers. But because I’m — well, me — I have pretty rigid standards about the type I buy. They must:

• Be easily stackable, with lids on OR off.
• Have truly spill-proof lids.
• Be made of sturdy glass {for safe heating/dishwashing, etc.}

So, when my friends at OXO offered to send over some food storage containers that sounded like they might fit the bill, I was all for it.

The OXO 8 Piece SNAP Glass Round Container Set  checked off all the boxes on my list and happened to be perfect for this easy and refreshing recipe: Shrimp Summer Roll Bowls.

Whether you’re meal-prepping for the week or making a dish ahead of time to take to a gathering, it’s nice to have perfectly portioned containers to keep ingredients separate and fresh until you’re ready to combine them. Because cucumbers tend to leach water, and rice noodles tend to get soggy, using SNAP containers is a convenient way to have everything prepped and ready without worrying about things getting too mushy.

Just as delicious as summer rolls {without the hassle of actually rolling everything up in rice paper}, these healthful and refreshing bowls will be the star of summer lunches. Matchstick veggies, creamy avocado, poached shrimp and herbaceous cilantro sit atop simple rice noodles for a meal that’s easy to toss together or customize to your liking. The OXO Little Salad Dressing Shaker makes it a cinch to shake together a flavorful Spicy Coconut-Peanut dressing that’s ready to pour when you build your bowl.

I’m loving having my new food storage containers {with their matching lids!} at my disposal for summer meal prep and party-going. Now, off to figure out where half of my socks have disappeared to!

Disclosure: This post was written in partnership with OXO. I was sent products for use in this post. As always, all opinions here are my own.

Shrimp Summer Roll Bowls

Matchstick veggies, creamy avocado, poached shrimp and herbaceous cilantro sit atop simple rice noodles for a meal that’s easy to toss together or customize to your liking. 

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Course Lunch, Salad

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 22 minutes mins

Servings 4 servings

Author Dianna Muscari

Ingredients  

• 4 oz. {1/2 a box} Mai Fun rice noodles
• ½ teaspoon sesame oil or your favorite oil
• ½ pound cooked shrimp
• 1 avocado thinly sliced
• 1 large carrot peeled cut into matchsticks
• ½ English cucumber cut into matchsticks
• Handful of cilantro* finely chopped

For Spicy Coconut-Peanut Dressing

• 1 tablespoon peanut butter {or almond butter if you prefer}
• ¼ cup canned coconut milk
• ¼ cup tamari or soy sauce
• 1 teaspoon sriracha or chili paste
• ½ teaspoon fresh grated ginger
• Squeeze of fresh lime juice

Instructions 

• Make noodles according to package directions. When done, drain in a strainer and rinse thoroughly with cold water. Allow to drain completely.
• Place about 1/2 teaspoon of oil in a large food storage container and add noodles. Toss to coat completely. Cover with SNAP lid and store in refrigerator until ready to use. {This will help the noodles not stick together when refrigerated.}
• Store shrimp and prepped veggies in separate SNAP containers and refrigerate until ready to use.

Make Dressing:

• In a small heat proof bowl, combine peanut butter and about a tablespoon or two of coconut milk. Microwave for about 20-30 seconds until the peanut butter melts a bit. Stir until smooth. {You may need to add a little more coconut milk or heat for another second or two.} Measure out coconut milk, soy sauce, sriracha, ginger and lime juice into a container like the Little Salad Shaker. Add the liquefied peanut butter mixture. Secure the top and shake vigorously to combine. Refrigerate until ready to use.
• When ready to serve, make a bed of noodles and top with shrimp and desired vegetables. Drizzle with Spicy Coconut-Peanut Dressing and sprinkle with chopped cilantro.

Dianna's Tips

You can also use your OXO Spiralizer for easy veggie prep instead of cutting into matchsticks. Or just chop the veggies into desired shapes. It'll still be delicious!

*If you don't care for cilantro, mint or basil work, too!