Cilantro Spring Roll Bowl With Shrimp

Servings: 4

Prep Time: 20 minutes

Cook Time: 12-15 minutes

Ingredients

• Sauce
  • ¼ cup tahini paste
  • 1 Tbsp sesame oil
  • 1/8 cup soy sauce (or coconut aminos)
  • 1/8 cup rice vinegar
  • 1/8 cup honey
  • 2 Tbsp fresh ginger, grated (or ½ tsp ground ginger)
  • 2 cloves garlic, minced
• Rice Noodles
  • 7 oz rice noodles
  • 8 oz package Good Foods Cilantro Dip
• Assembly:
  • 1 lb large raw shrimp peeled, deveined, tail-off
  • ½ cup red cabbage, thinly sliced
  • ½ cup carrots, shredded
  • ½ cup cucumber, julienne cut
  • ¼ red bell pepper, diced
  • 3 Tbsp fresh mint, chopped
  • 3 Tbsp fresh basil, chopped

Directions

1. Sauce: Combine ingredients in a small bowl. Set aside.
2. Rice Noodles: Cook to package instructions (boiling on high heat for 6-8 minutes; rinse and drain). Let cool and then add Good Foods Cilantro Dip, tossing to combine.
3. Shrimp: Boil water on high heat; add shrimp and cook for 2-3 minutes (depends on if thawed or frozen shrimp) or until no longer pink. Rinse and drain.
4. Add ¼ of the noodles, vegetables, shrimp and sauce to a bowl. Repeat with remaining bowls. Salt and pepper to taste.