Garlic Shrimp Spring Roll Bowls with Garlic Tamarind Vinaigrette
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 bowls
Garlic shrimp served with rice vermicelli, mixed greens, cucumbers, and carrots in a sweet and tangy garlic tamarind vinaigrette. This garlic shrimp spring roll bowl with garlic tamarind vinaigrette is super easy to put together and makes a delicious summer meal.
Spring Roll Bowl
  • 3-4 cups mixed greens
  • 1 medium cucumber, thinly sliced
  • 1 small carrot, thinly sliced
  • A sprig of mint
  • A sprig of basil
  • Chili pepper
  • Crushed peanuts
  • 7 oz dry rice vermicelli noodles
Garlic Shrimp
  • 1 ½ tablespoon vegetable oil
  • 1 – 1 ½ dozen large shrimp
  • 2 cloves of garlic, minced
  • Pinch of salt
Garlic Tamarind Vinaigrette
  • 4 cloves of garlic, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • ¼ cup vegetable oil
  • 1 teaspoon sesame oil
  • ½ teaspoon chili paste (optional)
  • 1 tablespoon tamarind concentrate (optional)
  1. Prep all your ingredients first and set aside.
  2. Now, make the rice vermicelli noodles. Boil water and cook the rice vermicelli noodles according to the directions on the package, about 10 minutes. Once the rice vermicelli is cooked to taste, drain the water and run them through cold water. Allow the rice vermicelli to drain in a colander. Set aside for now.
  3. Next, cook the shrimp. Add vegetable oil to a medium sized skillet over medium heat. Allow the vegetable oil to heat for a minute, then add minced garlic. Cook the garlic for a minute until they start to brown. Add the shrimp and cook until the shrimp turns a reddish orange color and slightly browned on the edges. Season lightly with salt.
  4. Place mixed greens at the bottom of the bowl. Top with rice vermicelli, cucumbers, carrots, mint, basil, garlic shrimp, chili peppers, and crushed peanuts.
  5. For the sauce, mix together minced garlic, rice vinegar, brown sugar, fish sauce, lime juice, vegetable oil, sesame oil, tamarind concentrate (optional), and chili paste (like Sambal Oelek chili paste).
  6. Drizzle the vinaigrette over your spring roll bowl to taste.
  7. Serve this garlic shrimp spring roll bowls with garlic tamarind vinaigrette cold.
Recipe by Cooking with a Wallflower at