Condiment

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Creamy peanut butter blends with hoisin, soy, ginger, and a touch of sriracha into a silky sauce that clings to plump shrimp and crisp cucumber and carrot ribbons. Shredded red cabbage and fresh herbs add cool crunch and bright fragrance in every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Total
21 min
Prep
21 min
Serves
4

Nutrition per Serving

Calories
164
Protein
12g
Carbs
15g
Fat
7g
Fiber
4g
Sugar
6g
Sodium
382mg

Ingredients

  • 2 tbsp creamy peanut butter
  • 2 tsp reduced-sodium soy sauce*
  • 1 tbsp hoisin sauce*
  • 1 tsp sriracha
  • 1/2 tsp grated ginger
  • 4 tbsp warm water (to thin)
  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot (I used 8 oz)
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts

Instructions

  1. Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. 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.