Kitchen notes · a little help before you start
Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
A bowl of cool vegetables and shrimp is refreshing when you want a lunch with plenty of crunch. The peanut sauce gives the long cucumber and carrot strands something creamy to catch. Add the fresh herbs and enjoy working your way through a colorful bowl.
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Seafood
- Cuisine
- Chinese · Asian · Japanese
- Preparation & total time
- Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Mix and chill the sauce
Combine the sauce ingredients in a small bowl and refrigerate until you are ready to assemble the bowls.
2. Shorten the spiralized strands
Cut the spiralized cucumber and carrot into the listed lengths before dividing them among the serving bowls.
3. Build the vegetable base first
Divide cucumber, carrot and cabbage among the bowls before topping with shrimp, dressing, herbs and chopped peanuts.
Get to know the ingredients
Cooked peeled shrimp
The shrimp are already peeled and cooked before assembly, ready to place directly over the raw vegetable mixture.
English cucumbers
The large English cucumbers are spiralized with the carrot, then cut into shorter strands for the bowls.
Grated ginger
The ginger is grated for mixing into the peanut sauce rather than added as pieces to the vegetables.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Herbs and peanuts over the top
Add the peanut dressing, fresh herbs and chopped peanuts over the shrimp-topped vegetable bowls before serving.
A little more help as you go
Warm water loosens the sauce
The sauce includes warm water for thinning, mixed with peanut butter, soy sauce, hoisin, sriracha and ginger.
Leave cabbage shredded
The red cabbage is already shredded in the ingredient list; divide it with the spiralized vegetables before topping.
A few questions you might have
Do I cook the spiralized vegetables?
The directions spiralize, cut and divide them into bowls directly; no cooking stage is given for the vegetables.
Is the peanut butter crunchy?
Creamy peanut butter is listed for the dressing, with chopped peanuts added separately over each finished bowl.
Which herbs go on top?
Cilantro, basil and mint leaves are listed for adding over the bowls with the dressing and chopped peanuts.
Are the shrimp cooked in the sauce?
They begin peeled and cooked. The chilled sauce is added over the shrimp and vegetables during assembly.
When do I take the sauce out of the fridge?
Keep it refrigerated until ready to use, then add it when topping the divided vegetables with shrimp, herbs and peanuts.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
