Time: 40 min.
Complexity: easily
Servings: 4

This bowl can also be called lazy summer rolls because you don't have to roll each roll; you just arrange all the ingredients beautifully in a bowl. The bottom layer is rice noodles, topped with fried shrimp, vegetables, mango, and herbs, and drizzled with a sweet and spicy sauce.

Ingredients:

Refueling

• 2 tablespoons of honey
• Juice of 1 lime
• 1 jalapeño, seeded and finely chopped
• 2 tbsp. l. rapeseed oil (canola)

Bottom layer

• 1 package (200 g) of rice noodles
• Canola oil, to drizzle

Shrimps

• 450 g (10-15 pcs.) shrimp, peeled, deveined, tails left on
• 2 tsp. sriracha sauce
• Zest and juice of 2 limes
• 2 tablespoons of honey
• Canola oil, to drizzle
• 1 tbsp unsalted butter
• Thinly sliced ​​carrot, mango, and cucumber (about 3/4 to 1 cup each), for serving
• Fresh cilantro, mint and basil leaves, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, rice noodles, leaf lettuce, mango, carrot, lime, Sriracha sauce, chili pepper, mint, basil

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Preparation:

Step 1
• Refueling:
  
  Combine honey, lime juice, and jalapeño in a bowl. Gradually whisk in the vegetable oil until smooth. Season with salt to taste.
Step 2
• Noodles:
  
  Cook the noodles according to package directions. Drain, lightly drizzle with oil, and toss to coat.
Step 3
• Shrimps:
  
  Toss the shrimp with the Sriracha sauce and a pinch of salt. Set aside. Whisk the lime zest and juice with honey in a small bowl and set aside. Heat a large skillet over medium heat and drizzle with canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and cook, without moving, until the undersides are pink and the shrimp begin to curl, about 2 minutes. Turn each shrimp over and cook until halfway cooked through, another 2 minutes. Transfer to a plate and set aside.
Step 4
• Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze begins to bubble, another 1-2 minutes. Continue stirring until the glaze is thick and glossy and has reduced by about half, about 3 minutes more. Return the shrimp to the pan and toss to coat the shrimp and allow them to cook in the hot glaze.
Step 5
• Divide the rice noodles among 4 bowls. Top with shrimp, carrots, mango, and cucumber. Drizzle with jalapeño lime sauce, then sprinkle with herbs and serve.

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