Keto Shrimp Spring Roll Bowl with Peanut Lime Dressing
It’s here, it’s amazing, and I cannot get enough. My new favorite easy lunch is this shrimp spring roll bowl with peanut lime dressing. You know how most peanuty, thai dressings have honey and sugar in them…well, this one doesn’t so it is perfectly low carb. I could seriously drink this dressing. It is that. good.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 bowls
WATCH RECIPE VIDEO
Credit: Low Carb Recipes with Jennifer
INGREDIENTS
- 1 head of napa cabbage , cut thin
- 4 scallions , dark green parts removed, white and light green parts sliced thin
- 2 carrots , peeled and cut into matchsticks
- 1/4 cup chopped cilantro
- 1 lb raw shrimp , peeled and deveined
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 Soy Sauce or Coconut Aminos
- 1/4 tsp liquid stevia
- 2 garlic cloves , chopped
- 1 tsp grated ginger
- 1 tsp salt
- 1/4 tsp red pepper flakes
INSTRUCTIONS
- Combine all dressing ingredients in a jar and shake until all combined
- Boil a pot of water large enough for the shrimp and boil the shrimp until pink and firm. Remove shrimp from the boiling water and put in cold water to stop the cooking process and cool the shrimp.
- To assemble: add napa cabbage, carrots, shrimp, and green onions to a large bowl, pour dressing over top and garnish with cilantro.
TIPS
- If you want to meal prep for work lunch, you can have the veggies all divided out into bowls with the shrimp in a baggie, and the dressing in some cute little portable dressing containers. If you find your dressing thick after sitting in the fridge, run the jar under hot water for a couple of minutes to make it pourable again.
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