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Spring Roll Rice Bowl

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This spring roll rice bowl combines all the flavors of fresh spring rolls in the simplicity of a rice bowl. It’s one of our favorite easy dinner ideas!
shrimp-rice-bowl

We love these fantastic Spring Roll Rice bowls any time of the week.

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Spring Roll Rice Bowl Recipe

This spring roll rice bowl combines all the flavors of fresh spring rolls in the simplicity of a rice bowl. It's one of our favorite easy dinner ideas!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 rice bowls
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Ingredients

  • 20 medium frozen shrimp
  • 4 teaspoons jerk seasoning , or use storebought
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 2 cups cooked white rice

Toppings

  • 1 red bell pepper
  • 1 carrot , sliced in strips
  • 1 radish, sliced
  • 1 avocado , diced
  • 1 cucumber, sliced in strips
  • 1/4 cup peanuts, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh basil or thai basil, chopped

Quick Pickled Red Cabbage

  • 1 cup thinly sliced red cabbage
  • 2 tablespoons seasoned rice vinegar

Sweet Chili Soy Sauce

  • 2 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1/2 lime, juiced

Instructions

  • Toss shrimp with jerk seasoning, lime juice and olive oil.
  • In a medium skillet, cook over medium heat for 10 minutes, until shrimp is translucent.
  • While the shrimp cooks, mix the cabbage with the rice vinegar in a small deep bowl and allow to soak for at least 10 minutes, tossing every few minutes to ensure all cabbage is adequately soaked.
  • Blister the red bell pepper on a gas grill or under the broiler. Cool and cut into strips, discarding the core and seeds.
  • Mix the sweet chili sauce, soy sauce and lime juice together to make the sweet chili soy sauce.
  • Add rice to bowl and top with shrimp, red bell pepper, pickled cabbage, sauce and any other desired toppings.

Nutrition

Serving: 1rice bowl | Calories: 84kcal | Carbohydrates: 4g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 587mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5275IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 0.3mg
Author: Dani Meyer
Course : *Easy Entertaining Dishes
Cuisine : Asian
dinner, easy recipe, shrimp, recipe, limes, lunch, bowl, avocado, rice, spring roll rice bowl, spring recipe, jerk seasoning, radish
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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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