Craving fresh summer rolls but don’t want to spend time wrapping them? This Shrimp Summer Roll in a Bowl has all the flavors and textures you love in a Vietnamese-inspired summer roll, without the fuss of assembling individual rolls. It’s loaded with tender shrimp, crisp vegetables, fresh herbs and rice noodles, then finished with a creamy peanut sauce.

This is an easy, refreshing summer dinner that comes together in about 30 minutes. It’s light enough for a hot day but satisfying enough to serve as a complete meal.

This post was originally published in July 2024 and has been updated with fresh links and information.

Shrimp Summer Roll In A Bowl Vietnamese-Style

This salad is kind of like a deconstructed summer roll or Vietnamese summer roll, loaded with fresh cooling herbs and crunchy vegetables. I am always inspired by the fragrant herbs and ingredients typically found in Southeast Asian cooking. Many of these ingredients are packed with superfood and super-healing qualities. Be sure to use fresh over dried herbs and spices whenever you can.

A Fresh and Flavorful Summer Meal

This summer roll bowl is packed with a variety of fresh ingredients, including shrimp, crunchy vegetables, herbs and rice noodles. Shrimp provides protein, while the vegetables and herbs add color, texture and flavor. Edamame also adds plant-based protein and fiber.

The peanut sauce brings everything together with a creamy, savory flavor that makes this bowl satisfying without being heavy. As with any recipe, nutritional content will vary depending on the specific ingredients and amounts used.

Why You’ll Love This Shrimp Summer Roll Bowl

• No rolling required: You get all the components of a summer roll without assembling individual rolls.
• Fresh and crunchy: Crisp vegetables and fresh herbs make this especially refreshing in warm weather.
• Easy to customize: Add more vegetables, swap the protein or adjust the peanut sauce to your taste.
• Ready in about 30 minutes: It’s an easy option for a weeknight summer dinner.

Shrimp Summer Roll In A Bowl Recipe

Yield: 8

Shrimp Summer Roll In A Bowl with Peanut Sauce

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 12 oz rice vermicelli noodles
• 2 lbs. extra large wild shrimp
• 2/3 cups organic peanut butter (or any nut butter)
• 3 tbsp organic honey
• 2 tbsp sesame oil
• 3 tbsp rice wine vinegar
• 1 tbsp fish sauce
• 2 tbsp low sodium soy sauce (can use gluten-free)
• I tsp grated fresh ginger
• 1 clove garlic minced
• 1/4 tsp crushed red pepper (optional)
• 2 cups shredded carrots (can buy shredded)
• 1 English cucumber sliced and halved
• 1 cup edamame (can buy already prepared)
• 2 cups bean sprouts
• 1/2 green onions chopped
• 1 shallot chopped up
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil
• 1/4 cup fresh mint
• Garnish with chopped peanuts and fresh lime wedges.

Instructions

1. Cook shrimp in boiling salted water for 2 minutes (they should be pink). Remove from heat and pour into a colander. Run under cold water to stop them from cooking further.
2. Add the noodles to a large heatproof bowl and and boiling water to cover. Stir to separate the noodles. Let them soak 2-3 minutes until tender. Drain well. Do NOT overcook.
   Step 3: In a small bowl add the peanut butter, honey, sesame oil, rice wine vinegar, fish sauce, low sodium soy sauce, ginger, garlic and red pepper flakes (if using), 1/2 cup water and whisk together until smooth.
3. In another large bowl toss together the shredded carrots, cucumber, edamame, bean sprouts, green onions, shallots, chopped herbs and drained noodles. Add half of the dressing and toss to combine.
4. Divide into bowls and top with the shrimp. Drizzle remaining sauce over each bowl. Garnish with crushed peanuts and lime wedges.

Notes

• Use cooked frozen shrimp and thaw if you don't want to cook the shrimp yourself.
  
• You can use shredded chicken instead of shrimp.
  
• Use crushed cashews, almonds or any nut you prefer instead of peanuts.
  
• Make extra sauce. I sometimes double it because we love it so.
• Storage: For the best texture, store the components separately when possible and add the peanut sauce just before serving. Refrigerate leftovers in airtight containers and enjoy within a few days.

*Source: Spice Up, Live Long by Dr. Melina B. Jampolis

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and How To Make A Quick & Easy Crowdpleasing Caprese Pasta Salad.

Photos: Fountain Of 30

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