Ingredients
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2,24 Tbsp Creamy Peanut Butter Jumbo Peeled and Cooked Shrimp
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2,2 Teaspoons Reduced-Sodium Soy Sauce* Large English Cucumbers
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1,1 Tablespoons Hoisin Sauce* Thick Carrot I Used 8 Oz
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1,1 Teaspoons Sriracha Cup Shredded Red Cabbage
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1/2,2 Teaspoon Grated Ginger Tbsp Cilantro Leaves
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4,12 Tablespoons Warm Water to Thin Basil Leaves
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12 mint leaves
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2 Tbsp Chopped Peanuts
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Directions
Prep Time: min | Cook Time: min | Serves: 4
These quick and easy Spiralized Summer Roll Bowls with Hoisin Peanut Sauce 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!,Pictured above is the Inspiralizer, my current favorite spiralizer! The fresh mint and cilantro gives this tons of flavor, so don’t omit! If you can’t find carrots thick enough to spiralize (I usually get them at the farmers market or sold loose in the vegetable store) you can use pre-shredded instead. If your shrimp are raw, drop them in boiling water for 2 minutes.,
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Steps
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1
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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 |
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