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!
Course *Easy Entertaining Dishes
Cuisine Asian
Keyword avocado, rice, spring roll rice bowl, spring recipe, jerk seasoning, radish, dinner, easy recipe, shrimp, recipe, limes, lunch, bowl
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2rice bowls
Calories 84kcal
Author Dani Meyer
Ingredients
20mediumfrozen shrimp
4teaspoonsjerk seasoning or use storebought
1limejuiced
1tablespoonolive oil
2cupscooked white rice
Toppings
1red bell pepper
1carrot sliced in strips
1radishsliced
1avocado diced
1cucumber sliced in strips
1/4cuppeanutschopped
1/2cupfresh mintchopped
1/2 cupfresh cilantrochopped
1/2 cupfresh basil or thai basilchopped
Quick Pickled Red Cabbage
1cupthinly sliced red cabbage
2tablespoonsseasoned rice vinegar
Sweet Chili Soy Sauce
2tablespoonssweet chili sauce
1tablespoonsoy sauce
1/2limejuiced
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.