Meal Kit

Shrimp Spring Roll in a Bowl

with peanut sauce and rice noodles

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Shellfish (Shrimp), Wheat, Peanuts, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories

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)

  • Info
    8 oz. Shrimp
  • 5 oz. Rice Noodles
  • 3 oz. Matchstick Carrots
  • 1 Lime
  • 1 Jalapeno Pepper
  • Info
    1 fl. oz. Peanut Sauce
  • 2 Green Onions
  • Info
    1 oz. Roasted Peanuts
  • Info
    ⅖ fl. oz. Tamari Soy Sauce
  • ¼ oz. Cilantro
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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. 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. 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. 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. 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!

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