Shrimp Spring Roll Salads

"The next time you have a craving for good takeout, make this Shrimp Spring Roll Salad instead! It’s everything you love about your favorite spring rolls, but deconstructed and easy to make right in your own kitchen!" 


Ingredients:

• 1 Lb. Medium Sized Wild Caught Shrimp, deveined and peeled 

• 1 package rice noodles 

• 1/2 Cup Julienned or Grated Carrots 

• 1 English Cucumber Sliced Thinly 

• 1 Jalapeno Sliced Thinly 

• 1/4 Cup Fresh Cilantro 

• 1/4 Fresh Mint

• Ecotierra Organic Toasted Sesame Oil 

• 1/2 Cup Low Sodium Soy Sauce 

• 2 Tbsp. Rice Wine Vinegar 

• 2 Tbsp. Fresh Ginger 

• 2 Tsp. Sugar 

• 1 Tsp. Chili Paste

 

Directions:

• Make vinaigrette by combining soy sauce, rice wine vinegar, ginger, sugar, and chili paste and whisking to combine. 

• Bring 6 Cups of water to a boil and then add 2 tbsp. of soy sauce. 

• Add shrimp to the boiling water and cook for 2-3 minutes until the just turn pink and then remove from the liquid. 

• Using that same liquid, bring back to a boil and place noodles in the water and boil for 2-3 minutes until just tender. Drain, rinse with cool water. 

• Drizzle 2 tablespoons of the vinaigrette over the noodles and toss to coat. 

• Layer carrots, cucumbers, shrimp, jalapeno, cilantro, and mint on top of noodles and toss to combine. 

• Drizzle more vinaigrette over top as desired and serve immediately or store in the fridge for up to 2 days.

 

Shrimp Spring Roll Salads

"The next time you have a craving for good takeout, make this Shrimp Spring Roll Salad instead! It’s everything you love about your favorite spring rolls, but deconstructed and easy to make right in your own kitchen!" 


Recipes & Photos are developed by Leigh Ann Chatagnier

Ingredients:

• 1 Lb. Medium Sized Wild Caught Shrimp, deveined and peeled 

• 1 package rice noodles 

• 1/2 Cup Julienned or Grated Carrots 

• 1 English Cucumber Sliced Thinly 

• 1 Jalapeno Sliced Thinly 

• 1/4 Cup Fresh Cilantro 

• 1/4 Fresh Mint

• Ecotierra Organic Toasted Sesame Oil 

• 1/2 Cup Low Sodium Soy Sauce 

• 2 Tbsp. Rice Wine Vinegar 

• 2 Tbsp. Fresh Ginger 

• 2 Tsp. Sugar 

• 1 Tsp. Chili Paste

 

Directions:

• Make vinaigrette by combining soy sauce, rice wine vinegar, ginger, sugar, and chili paste and whisking to combine. 

• Bring 6 Cups of water to a boil and then add 2 tbsp. of soy sauce. 

• Add shrimp to the boiling water and cook for 2-3 minutes until the just turn pink and then remove from the liquid. 

• Using that same liquid, bring back to a boil and place noodles in the water and boil for 2-3 minutes until just tender. Drain, rinse with cool water. 

• Drizzle 2 tablespoons of the vinaigrette over the noodles and toss to coat. 

• Layer carrots, cucumbers, shrimp, jalapeno, cilantro, and mint on top of noodles and toss to combine. 

• Drizzle more vinaigrette over top as desired and serve immediately or store in the fridge for up to 2 days.