Spring Bowls

🥘 Ingredients

• olive oil 3 tablespoons
• minced garlic 1 clove
• minced ginger 1 tablespoon
• shrimp (peeled, thawed) 1 pound
• salt
• pepper
• creamy peanut butter ½ cup
• rice vinegar 2 tablespoon
• soy sauce 2 tablespoon
• lime 1
• honey 1 tablespoon
• sesame oil 1 teaspoon
• sriracha 1 teaspoon
• ground ginger ¼ teaspoon
• garlic powder 1 teaspoon
• vermicelli rice noodles 1 pack
• chopped romain lettuce 1 head
• shredded carrots
• long english cucumber 1
• green onion 1 bunch
• cilantro 1 bunch
• sesame seeds

1. 1

   heat olive oil in a skillet over medium heat
2. 2

   once hot, add minced garlic and minced ginger to the skillet, and fry until fragrant (about 1 minutes )
3. 3

   add shrimp (peeled, thawed) to the skillet and spread around evenly. Sprinkle with salt and pepper
4. 4

   after cooking about 2 minutes on one side, flip the shrimp to cook on the other side. Generally speaking, just fry until all the shrimp have lost their raw grey color, and have a pleasant pink tinge throughout. shrimp are really easy to overcook, as I've learned frequently
5. 5

   to make the peanut dressing, mix creamy peanut butter , rice vinegar , soy sauce , the juice of a fresh lime , honey , sesame oil , sriracha , ground ginger , garlic powder and mix until consistent
6. 6

   if the sauce is a bit too thick, you can water it down by mixing in a tablespoon of water at a time
7. 7

   cook vermicelli rice noodles according to package instructions. Once they are cooked, drain and rinse with cold water to stop cooking and bring to a cooler temp for the salad
8. 8

   top the noodles with chopped romain lettuce , shredded carrots , diced long english cucumber , green onion , cilantro , and the cooked shrimp from earlier. You can optionally garnish with sesame seeds
9. 9

   add the peanut dressing to each salad, mix, and enjoy!