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Shrimp Spring Roll Bowl

This deconstructed Spring Roll bowl is the perfect cool-down plate for lunch or dinner! It’s a combination of all the deliciousness is a traditional spring roll... but in a bowl instead! The best part? The juicy shrimp are marinated in a delicious Coconut Cashew sauce, giving this recipe a creamy, zesty bite.

Chef Tip: After you cook your rice noodles, make sure to run them under cold water so they don’t stick.

Ingredients

  • 1 cup shredded carrots

  • Rice wine vinegar

  • Vegetable oil

  • 1 lb. shrimp, peeled and deveined

  • Haven’s Kitchen Coconut Cashew Sauce

  • ½ pound rice noodles, cooked and chilled

  • 2 avocados, sliced

  • 2 mini cucumbers, sliced

  • Edible flowers

  • ½ cup, wonton strips

  • 1 lime, cut into wedges

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Steps

STEP 1

In a medium bowl, quick pickle the carrots by covering the carrots in rice wine vinegar and a dash of hot water

STEP 2

Heat a glug of oil in a skillet over medium-high heat and cook the shrimp for 30-45 seconds until starts to turn pink and translucent. Add ½ a pouch of the Coconut Cashew Sauce and cook for another minute or 2 until the shrimp are just cooked and tender with enough sauce in the pan

STEP 3

To serve, assemble the bowls by placing the noodles in the middle of the bowl and placing the carrots, saucy shrimp, avocado slices, cucumbers, edible flowers, wonton strips, and lime around it

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$39.00
4 Pack

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Contains 4 pouches (about 5 meals per pouch)…

4 Pack

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Contains 4 pouches (about 5 meals per pouch)…

Ingredients

Water, Cashews, Roasted Red Onions, Coconut Milk (Coconut Milk, Water), Lemongrass Puree (Lemongrass, Water), Rice Vinegar, Date Paste, Coconut Oil, Tamari (Water, Soybeans, Salt, Sugar), Ginger, Garlic, Apricot Juice Concentrate, Sea Salt, Lime Leaves, Crushed Red Pepper, Roasted Almonds. CONTAINS: Soy, Tree Nuts (Coconut, Cashews, Almonds).
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Thai Rice Noodle Salad

A fresh Thai noodle dish equally delicious served hot or cold! We added sugar snap peas, shredded carrots, micro greens, and of course our…

A fresh Thai noodle dish equally delicious served hot or cold! We added sugar snap peas, shredded…

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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