Shrimp  Summer Roll Bowls

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. A meal that's easy to toss together or customize to your liking.

Step 1

Make noodles according to package directions. When done, drain in a strainer and rinse thoroughly with cold water. Allow to drain completely.

Step 2

Place about ½ 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.}

Step 3

Store shrimp and prepped veggies in separate SNAP containers and refrigerate until ready to use.

Step 4

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.

Step 5

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.

Step 6

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.

Step 5

Get more variations,  tips & full recipe  in the post!

Meet Dianna! 

Thick Brush Stroke

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