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Grilled Shrimp Spring Roll Noodle Bowls

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Deconstructed spring roll noodle bowl! Upping the veggies, adding grilled shrimp and making a yummy slightly spicy and gingery, tamari based saucy-dressing of sorts.
Course Mains & Entrees
Cuisine Asian
Keyword rice noodle, shrimp, spring roll, vegetables
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 generous bowls
Calories 767
Author Laurie McNamara



  • 1 medium english cucumber sliced thin
  • 1 carrot peeled and julienned (I used my julienne peeler)
  • 1 cup bean sprouts rinsed
  • 1/2 red bell pepper sliced into thin strips
  • 1/2 yellow bell pepper sliced into thin strips
  • 1 avocado sliced thin


  • 3 tablespoons dark brown sugar
  • 2 teaspoons chili garlic paste sambal oelek
  • 2 teaspoons grated ginger
  • 1/2 cup rice wine vinegar unseasoned
  • 2 tablespoons low sodium tamari
  • 2 tablespoons fish sauce
  • 2 tablespoons extra virgin olive oil
  • 2 splashes toasted sesame oil


  • 1 pound peeled and deveined shrimp 16/20
  • 1 tablespoon extra light olive oil
  • kosher salt to taste
  • white pepper to taste


  • 1 pound dried rice noodles stir-fry noodles or pad thai noodles
  • 4 green onions sliced on an angle, for serving
  • 2 teaspoons toasted sesame seeds for serving
  • cilantro leaves for serving (optional)


  • Prep all of the vegetables before beginning and then set off to the side.
  • In a medium bowl whisk together the sugar, chili garlic paste, ginger, vinegar, tamari, fish sauce and both olive and sesame oil. Once combined, set the bowl off to the side.
  • Bring a pot of water to boil and follow the instructions on the package of your rice noodles. Once the noodles are cooked and softened, drain and rinse under cool water.
  • Preheat your grill pan (or outdoor grill) to medium to medium-high. Meanwhile,toss the shrimp in 1 tablespoon of light olive oil and a generous pinch of kosher salt and white pepper. Work in batches (if need be) grilling the shrimp for 2 to 3 minutes per side or until opaque and cooked through. Be careful not to over cook them.
  • Divide noodles into bowls. Place the veggies around the perimeter and place the grilled shrimp in the center.
  • Stir and spoon the sauce over top and garnish with sliced green onion, toasted sesame seeds and cilantro.


Serving: 1g | Calories: 767kcal | Carbohydrates: 119g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2082mg | Potassium: 771mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3531IU | Vitamin C: 60mg | Calcium: 145mg | Iron: 3mg