164 Cals 12 Protein 15 Carbs 7 Fats
TOTAL TIME:
10 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:Chinese, Japanese
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
INGREDIENTS
For the Hoisin Peanut Sauce:
2 tbsp creamy peanut butter
2 teaspoons reduced-sodium soy sauce*
1 tablespoons hoisin sauce*
1 teaspoons sriracha
1/2 teaspoon grated ginger
4 tablespoons warm water, to thin
For the Bowls:
24 jumbo peeled and cooked shrimp
2 large English cucumbers
1 thick carrot, I used 8 oz
1 cup shredded red cabbage
2 tbsp cilantro leaves
12 basil leaves
12 mint leaves
2 tbsp chopped peanuts
INSTRUCTIONS
Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.
Serving: 1bowl, Calories: 164kcal, Carbohydrates: 15g, Protein: 12g, Fat: 7g, Cholesterol: 65mg, Sodium: 382mg, Fiber: 4g, Sugar: 6gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4