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Low-Carb Fresh Shrimp Spring Roll Bowl with Peanut Lime Dressing

Your all new favorite recipe for lunch is here, the Low-Carb Fresh Shrimp Spring Roll Bowl with Peanut Lime Dressing. It’s easiest for your lunch table and perfectly keto-friendly with an amazing blend of peanut and Thai dressings!

The amazing thing about this recipe is that it’s perfect for meal prep; you can have all the veggies in a portion of a bowl and shrimps on the other part and the dressing in any small container to pour it on. You can take it out easily for your work lunch.

How to Prepare Veggies?

You have to chop the Napa cabbage thin (just like in the picture given). Napa cabbage has a wonderful texture and yummy flavor.

Now, peel the carrots and cut it into matchsticks. It will give a beautiful color and crunch to the shrimp spring roll bowl.

Here comes the simplest part! You just have to boil the shrimps until they get pink and stiff. Shrimp is so yummy and the dressing is the yummiest!

Low-Carb Fresh Shrimp Spring Roll Bowl with Peanut Lime Dressing

Its easiest for your lunch table and perfectly keto-friendly with an amazing blend of peanut and Thai dressings!

Course: lunch

Cuisine: Asian

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6 bowls

Author: Okay Reviews

INGREDIENTS

  • 1 head of Napa cabbage , cut thin
  • 4 scallions , white and light green parts sliced thin (remove dark green part)
  • 2 (peeled) carrots , cut into matchsticks
  • 1/4 cup chopped cilantro
  • 1 lb (peeled and deveined) raw shrimp

For the dressing:

  • 1/4 cup creamy natural peanut butter
  • 3 tbsp avocado oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp lime juice
  • 1 tbsp Coconut Amino or Soy Sauce
  • 1/4 tsp liquid Stevie
  • 2 garlic cloves , chopped
  • 1 tsp grated ginger
  • 1 tsp salt
  • 1/4 tsp red pepper flakes

INSTRUCTIONS

  1. Combine all dressing ingredients in a jar and shake until all combined.
  1. Boil the shrimps in a pot of water until pink and firm.
  2. Remove shrimp from the boiling water and put in cold water to stop the cooking process and cool the shrimp.
  3. To assemble: add Napa cabbage, carrots, shrimp, and green onions to a large bowl, pour dressing over top and garnish with cilantro.

USEFUL TIPS

You can have all the veggies in a portion of a bowl and shrimps on the other part and the dressing in any small container to pour it on. You can take it out easily for your work lunch.

To make the dressing pourable again, run the dressing jar under hot water for 2 minutes, if your dressing gets thick in the fridge.

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