Shrimp bowls with hoisin peanut sauce. Fresh shrimp spring rolls with a delicious peanut dipping sauce. The hoisin sauce has a strong savory umami taste, so no additional soy sauce or fish sauce is needed. I find that the sauce is sweet enough from what's already added to the peanut butter.

The peanut dipping sauce is the real star of the show - to-die-for! To save time, I bought beautiful cooked shrimp from costco and pre-shredded carrots. Vietnamese Shrimp Spring Rolls are extremely healthy, crisp, and refreshing. You can cook Shrimp bowls with hoisin peanut sauce using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shrimp bowls with hoisin peanut sauce

Prepare 4 tbsp of peanut butter.
You need 4 tsp of soy sauce.
It's 2 tbsp of hoisin sauce.
You need 2 tsp of sriracha.
You need 1 tsp of ground ginger.
It's 4 tbsp of warm water - add up to 2 more as needed to thin.
It's 2 lbs of shrimp, peeled, tails off.
It's 2 of large zucchini, spiralized and cut into 6 in lengths.
You need 1 cup of matchstick carrots.
Prepare 6 of fresh basil leaves, chopped.
It's 1/4 cup of peanuts, chopped.
Prepare 4 of radishes, sliced thin.
Prepare 6 packs of ramen noodles, any flavor - we don't use the seasoning.
You need of Lemon juice.

They taste fresh and bright from an awesome combination of fresh cilantro, mint, and basil, and the hoisin peanut sauce adds a salty, savory umami to the mix. They will satisfy you and leave you full (but won't weigh you. Start with the spicy peanut sauce so that the ginger time to infuse into the sauce. Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping.

Shrimp bowls with hoisin peanut sauce step by step

Combine first six ingredients / stir until smooth. Set aside..
Boil water in stock pot and cook shrimp until pink - remove from water and set shrimp aside..
Add zucchini and carrots to boiling water. Cook four minutes and remove to large colander to drain..
Add ramen noodles to boiling water, cook four minutes and drain to colander with zucchini mixture..
To assemble bowls, divide ramen, zucchini, and carrot mixture evenly into 6 bowls. Add basil, peanuts, radishes, and shrimp equally to bowls. Divide dressing among the six bowls, and flavor with lemon juice as desired. Stir and enjoy!.

Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Spoon into a bowl; cover and refrigerate until ready to serve. These Spring Roll Bowls with Peanut Sauce are boasting with bright and rich flavors and a beautiful array of colors. Then add shrimp or chicken to the mix to make them that much more filling.