Shrimp Spring Roll in a Bowl

with peanut sauce and rice noodles

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Shellfish, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Spring rolls: great part of any takeout meal, or greatest part of any takeout meal? Well, we know where we stand with this shrimp-and-noodle combination, which turns the spring roll inside out and upside down, and finds the same delicious flavors in the end. This version brings the peanuts, both in crunch and sauce, and some jalapeño rounds to add a bit of heat. Is this one of our great shrimp dishes, or our greatest?

In Your Box (serves 2)

  • 2 Green Onions
  • ¼ oz. Cilantro
  • 1 Lime
  • 1 Jalapeño Pepper
  • Info
    1 oz. Roasted Peanuts
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 5 oz. Rice Noodles
  • Info
    8 oz. Shrimp
  • 3 oz. Matchstick Carrots
  • Info
    1 fl. oz. Peanut Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    634
  • Carbohydrates
    71g
  • Fat
    26g
  • Protein
    24g
  • Sodium
    1549mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve lime. Juice one half and cut other half into quarters. Trim and thinly slice white portions of green onions. Slice remaining green onions on an angle. Mince cilantro, leaves and stems. Slice jalapeño into thin rounds. Remove ribs and seeds for less spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Coarsely chop peanuts. In a mixing bowl, combine 1 Tbsp. olive oil, lime juice, soy sauce, white portions of green onions, and half the cilantro (reserve remaining for garnish).

  • 2

    Cook the Noodles

    Once water is boiling, add noodles and stir constantly, 30 seconds. Continue cooking until tender, 4-6 minutes. Drain in a colander, rinsing under cold water to stop the cooking process. Set aside. While pasta cooks, sear shrimp.

  • 3

    Sear the Shrimp

    Pat shrimp dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until lightly browned, 1-2 minutes per side. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 4

    Cook the Carrots and Noodles

    Return pan used to sear shrimp to medium-high heat and add 2 tsp. olive oil. Add matchstick carrots to hot pan and stir occasionally until lightly browned, 2-3 minutes. Add noodles and stir occasionally, 2-3 minutes. Add lime juice-soy mixture and stir until noodles are completely coated.

  • 5

    Finish the Dish

    Return shrimp and any accumulated juices to pan and stir. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Stir in peanuts and green portions of green onions. Remove from burner. Plate dish as pictured on front of card, drizzling with peanut sauce and garnishing with remaining cilantro and jalapeño rounds (to taste). Serve lime wedges on the side. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.