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Summer Roll Bowl

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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2 tablespoons honey

Juice of 1 lime 

1 jalapeno, seeded and finely minced 

2 tablespoons canola oil 

Kosher salt 


One 7- to 8-ounce bag vermicelli rice noodles

Canola oil, for drizzling 


1 pound (10 to 15 count) shrimp, cleaned and deveined, tails attached

2 teaspoons sriracha seasoning 

Kosher salt 

Zest and juice of 2 limes 

2 tablespoons honey 

Canola oil, for drizzling 

1 tablespoon unsalted butter 

Sliced carrot, mango and cucumber (about 3/4 to 1 cup of each), for garnish 

Fresh cilantro, mint and basil leaves, for garnish


  1. For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
  2. For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
  3. For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
  4. Combine the lime zest and juice and honey in a small bowl and set aside.
  5. Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
  6. Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
  7. Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.