Paleo Shrimp Spring Rolls
Experience a burst of fresh, vibrant flavors with these Paleo Shrimp Spring Rolls—a healthy, no-fuss alternative to traditional spring rolls! Perfectly cooked shrimp are nestled in crisp romaine lettuce leaves alongside a colorful medley of julienned carrots, cucumbers, and red bell peppers, all enhanced by fresh cilantro and mint for a fragrant touch. Wrapped in a lettuce leaf for a grain-free twist, these rolls are as nutritious as they are delicious. Paired with a creamy, umami-rich dipping sauce made from almond butter, coconut aminos, lime juice, and a hint of honey, each bite delivers a satisfying blend of textures and flavors. Ready in just 25 minutes, this recipe is perfect for paleo enthusiasts or anyone seeking a refreshing, wholesome appetizer or light meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large shrimp, deveined and peeled
- 1 tablespoon avocado oil
- 6 large romaine lettuce leaves
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 0.25 cup fresh cilantro leaves
- 0.25 cup fresh mint leaves
- 2 tablespoons almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon honey
- 0.5 teaspoon garlic powder
- 1 tablespoon water
Instructions
Heat the avocado oil in a skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
To assemble spring rolls, take a large romaine lettuce leaf and place it flat on a surface.
Place a few julienned carrot, cucumber, and red bell pepper slices on the lettuce leaf near one end.
Add two cooked shrimp on top of the vegetables.
Sprinkle a few fresh cilantro and mint leaves over the top for added flavor.
Carefully roll the lettuce leaf from the end with the filling, similar to rolling a burrito, ensuring the filling is tightly packed and secure.
Repeat the process with the remaining ingredients to make the remaining spring rolls.
For the dipping sauce, combine almond butter, coconut aminos, lime juice, honey, garlic powder, and water in a small bowl. Mix well until smooth and adjust the consistency by adding more water if needed.
Serve the spring rolls immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 27.7 g | ||
| Protein | 259.1 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4189 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
