When the sun begins to set, I always crave the vibrant flavors and textures of spring. Perhaps it’s the promise of warmer days to come, or the nostalgia of lazy evenings spent with loved ones, but something about the season feels infinitely fresh and full of possibility. There’s something about the combination of succulent shrimp and crunchy vegetables, all wrapped up in a delicate spring roll wrapper, that feels particularly evocative of this feeling. For me, 15-minute spring bowls like this one are the ultimate way to capture that essence in a dish that’s as easy to make as it is beautiful to look at – try making our fast Greek chicken salad bowls for another quick, satisfying option!
Recipe Courtesy of Our Kitchen
15-Minute Shrimp Spring Roll Bowls
★★★★★ (55 Reviews)
Ingredients
1/2 pound large shrimp, peeled and deveined
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 cups mixed greens
1 cup sliced red bell peppers
4 large spring roll wrappers
Directions
1
In a blender or food processor, combine oil, garlic, and ginger. Blend until smooth.
2
Add the shrimp to the blender and blend until they’re evenly coated with the oil mixture.
3
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
4
Meanwhile, cook the spring roll wrappers according to package instructions. typically by boiling for 30-60 seconds or steaming for 30 seconds.
5
Assemble the bowls by placing a few greens at the bottom, then topping with sliced red bell peppers, cooked shrimp, and finally the cooked spring roll wrappers.
