Vibrant shrimp spring roll bowls with brown rice are loaded with color and flavor – plus they’re heart check certified!
Ever since I made those winter vegetable quinoa bowls last month, I’ve been on a grain bowl kick. They’re so easy to make, plus they’re a great way to use up odds and ends from the fridge. These shrimp spring roll bowls are the easiest version I’ve made so far! If you start with precooked shrimp like I did, you hardly even have to cook – just boil some brown rice and load it up with yummy toppings.
These bowls are basically a deconstructed version of the summer rolls from my favorite Vietnamese restaurant. I love the contrast of the crisp cucumber, sweet carrot, and creamy avocado and a combination of fresh basil, mint, and cilantro give them loads of flavor in every bite.
No grain bowl is complete without a dressing of some sort, so I drizzled on a flavorful hoisin vinaigrette and added some peanuts for a satisfying crunch.
Last fall, the Hass Avocado Board (HAB) and the American Heart Association (AHA) teamed up to help encourage Americans to eat the daily recommended amounts of fruits and vegetables in an effort to help limit deaths from cardiovascular diseases, stroke and diabetes.
Avocados, which are a fruit, although most people think of them as a vegetable, contain less than one gram of sugar per 1-ounce, the least amount of sugar per serving of any other fresh fruit. Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol- and sodium-free.
When it comes to recipes, avocados are incredibly versatile. I love them in everything from my morning smoothies to dinner like these shrimp spring roll bowls or pureed into an avocado-dill sauce for pasta.
February is American Heart Month, and HAB and AHA are teaming up to host a recipe contest called Take Avocado to Heart. The contest runs from February 9-27, 2017, and you can enter your own heart-healthy recipes into appetizer, entrée, and dessert categories. Prizes include a $1,000 Grand Prize, $500 for 2nd Place, and $250 for 3rd Place. View the AHA nutrition criteria and enter your recipe here or learn more about the Healthy for Good Movement at avocadocentral.com/pluscolor.
Serves 1 bowl (about 2 cups)
10 minPrep Time
10 minTotal Time
- 1 Tbsp. hoisin sauce
- 1 Tbsp. white wine vinegar
- 2 Tbsp. water
- 1 lb. cooked shrimp
- 1 Tbsp. fresh lime juice
- 3 medium carrots, cut into ribbons
- 1 seedless cucumber, thinly sliced
- 1 fresh Hass avocado*, halved, pitted, peeled and cubed
- 3 cups brown rice, cooked
- ½ cup shredded red cabbage
- ¼ cup fresh basil, torn
- ¼ cup fresh mint, torn
- ¼ cup fresh cilantro, torn
- 1 ½ Tbsp. unsalted peanuts, crushed
- Prepare the dressing by whisking together the hoisin, vinegar and water. Set aside.
- Toss the shrimp in the lime juice.
- Divide the rice between four bowls. Top with shrimp, vegetables, avocado and herbs.
- Drizzle with dressing and sprinkle with peanuts.
Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.
Nutrition Information Per Serving: Calories 420; Total Fat 11 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 7 g); Cholesterol 210 mg; Sodium 230 mg; Potassium 990 mg; Total Carbohydrate 50 g; Dietary Fiber 8 g; Sugars 6 g; Protein 34 g; Vitamin A 8174 IU; Vitamin C 19 mg; Calcium 145 mg; Iron 2 mg; Vitamin D 0 IU; Folate 72 mcg.
% Daily Value: Vitamin A 160%; Vitamin C 30%; Calcium 15%; Iron 10%
Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.