Deconstructed Shrimp Spring Roll Bowls

Serves 4 · 20 min prep · 8 min cook

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 cups cooked jasmine rice
• 1 small head butter lettuce or romaine leaves
• 1 English cucumber, matchsticks
• 1.5 cups shredded carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/3 cup roasted peanuts, chopped
• 2 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1–2 tsp chili garlic sauce

Instructions

1. 1Pat shrimp very dry. In a bowl whisk fish sauce, lime juice, brown sugar, garlic, and ginger. Toss shrimp in the marinade and rest 10 minutes.
2. 2Heat a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink, curled, and just opaque. Transfer to a plate.
3. 3Warm the cooked jasmine rice if cold, fluffing with a fork so grains separate. Divide rice among 4 bowls as the base.
4. 4Whisk remaining fish sauce, remaining lime juice, rice vinegar, soy sauce, sesame oil, and chili garlic sauce into a punchy nuoc cham-style dressing. Taste and balance sweet-salty-sour.
5. 5Arrange butter lettuce leaves the rice. Pile cucumber matchsticks, shredded carrots, and the cooked shrimp in neat sections on top of each bowl.
6. 6Scatter generous handfuls of mint, cilantro, and basil over everything so every bite gets fresh herbs.
7. 7Sprinkle chopped peanuts for crunch, then drizzle 1–dressing over each bowl.
8. 8Serve immediately with extra dressing and chili sauce on the side. For work lunches pack dressing separately and assemble just before eating to keep herbs bright.