Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
These colorful bowls have everything you love about classic spring rolls—crunch, fresh veggies, sweet shrimp and a tangy lemongrass sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) pkg. Fish Market frozen cooked tail-on, peeled & deveined shrimp (51 to 60 ct.), thawed | ||
| 1 c. Culinary Tours lemongrass tamarind sauce, divided | ||
| ½ (8.8-oz.) pkg. vermicelli rice noodles | ||
| 1 (5-oz.) pkg. cut butterhead lettuce, torn into bite-size pieces (about 4 cups) | ||
| ¼ c. lightly packed fresh basil leaves | ||
| ¼ c. lightly packed cilantro leaves | ||
| 1 medium cucumber, cut into ¼-in.-thick slices | ||
| 1 c. prepackaged shredded carrots | ||
| White sesame seed, for garnish |
Things To Grab
- Charcoal or gas grill
- Paper towels
- 6 (10-in.) skewers
- Silicone pastry brush
- Tongs
- Large saucepan
- Colander
- Large bowl
- 6 shallow serving bowls
Directions
Pat shrimp dry with paper towels. Thread shrimp onto 6 (10-in.) skewers; brush with ¼ cup lemongrass tamarind sauce.
Grill shrimp for 1 to 3 minutes or until shrimp are heated through, turning halfway through.
Meanwhile, cook noodles according to pkg. directions. Rinse with cold water; drain and set aside.
Place lettuce, basil and cilantro in a large bowl; toss to combine. To assemble bowls, place 2 Tbsp. remaining sauce in the bottom of each of 6 shallow serving bowls; top with lettuce mixture. Arrange noodles, cucumber, carrots and shrimp on top in small mounds. Garnish with sesame seed, if desired. Serve; toss to combine while eating.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 90mg
- Sodium: 950mg
- Total Carbohydrates: 30g
- Protein: 13g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%