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salad roll shrimp bowls with coconut rice and peanut dressing
5 from 1 vote

Salad Roll Shrimp Bowls with Coconut Rice and Peanut Dressing

By Heather
Salad roll shrimp bowls with coconut rice and peanut dressing give you all the amazing flavors of salad rolls, but are so much easier to prepare and eat in bowl form.  Go ahead, hop on the salad roll bowl train today!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Ingredients 

Ingredients for coconut rice

  • 2 cups jasmine rice
  • 1 can full fat coconut milk
  • 2 cups water
  • 1 tsp sea salt

Ingredients for peanut dressing

  • 1/2 cup natural peanut butter
  • 1/4 cup rice vinegar
  • 1/4 cup coconut aminos, (I love this brand)
  • 1/4 cup maple syrup
  • 1/2 tsp sriracha
  • 1/4 tsp garlic granules
  • 1/4 tsp ground ginger
  • 1/4 cup water

Ingredients for salad roll bowls

  • 1 lb salad shrimp, (defrosted and drained if frozen)
  • 2 cucumbers, thinly sliced
  • 4 carrots, grated
  • 2 avocado, diced
  • 1 cup red leaf lettuce, chopped
  • 1/4 cup mint, minced
  • 1/4 cup basil, minced

Instructions 

  • Start your coconut rice first.  In a rice cooker (I have this rice cooker and love it!) [or follow the stove top directions], add the rice, coconut milk, water and sea salt.  Stir to combine and turn on to cook your rice.
  • Make the peanut sauce by combining all peanut sauce ingredients in a small bowl and whisk to combine.
  • Prepare the remaining ingredients for the salad roll bowls.
  • To assemble, add coconut rice to your bowl, top with shrimp, cucumber, carrots, avocado, lettuce, mint, basil, then add peanut dressing!
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