Mango, Avocado & Shrimp Spring Rolls with a Peanut Dipping Sauce

Mango Shrimp Spring Rolls with Peanut Dipping SauceIf you’ve been a longtime reader of P&I (I’m talking Day 1, Ride-or-Die reader), you may remember this recipe. I shared it when my blog was still a baby and, as with all early posts, it wasn’t my–errr–finest work. The photography was awful, but the recipe was also in need of tweaking.  Mango Shrimp Spring Rolls with Peanut Dipping Sauce
Guys. I’m SO EXCITED to share this recipe makeover! The shrimp is prepared in a better way, and the sauce is uh-mazing. It’s inspired by The Minimalist Baker’s Cashew Dressing (LOVE that blog if you haven’t check it out) and it brings the flavors of the rolls together perfectly.

Mango Shrimp Spring Rolls with Peanut Dipping Sauce

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Yield: 8

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Ingredients

  • 1 lb jumbo shrimp (I like to buy fresh but you can make this with frozen shrimp, too)
  • 8 rice paper rounds (sometimes labled "spring roll skin")*
  • 1 avocado
  • 1 large mango (or 2 smaller ones)
  • 1 cucumber
  • 2 large carrots
  • 2 romaine lettuce hearts
  • Fresh cilantro to taste (optional)
  • Peanut Dipping Sauce:
  • 1/4 c peanut butter**
  • 2 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tsp grated ginger

Instructions

  1. Prepare the ingredients. Remove the skin from the mango and cut into thin strips. Cut the avocado in half, remove pit and cut into thin pieces. Peel the cucumber; cut it in half lengthwise; remove the seeds with a spoon; cut in half again and thinly slice. Wash the carrots and remove ends; you can chop into thin pieces or use a peeler to create thin ribbons (my preferred method). Chop the romaine into strips. I like to take a handful of fresh cilantro leaves, chop them, and then mix it in with the romaine (this is optional). Peel a small piece of ginger and use a fine grater to mince.
  2. Peel, clean and cook the shrimp. My preferred way to cook shrimp is to sauté them. Heat a little olive oil in a pan on medium-high heat. Add the shrimp and season with salt and pepper, cooking for about 2 mins each side or until opaque and just starting to slightly brown. Once the shrimp are cooked, butterfly them with your knife, cutting them all the way through in half.
  3. Prepare the peanut sauce. Mix all the sauce ingredients together in a small bowl. If the consistency is too thick (see notes), drizzle in a little more sesame oil.
  4. Assemble the rolls. Fill a shallow pan or dish with warm water. Take a rice paper roll and submerge it in the water, keeping your hands on it so that you can feel when it starts to soften and become pliable (about 15 seconds, depending on how warm the water is). As soon as this happens, remove it from the water and lay it flat on a cutting board. Add your toppings to the bottom, center portion of the rice paper--a little bit of everything you've prepared. To roll, wrap one long side around the filling, fold in the two short ends, and then wrap the remaining long end over to seal (think of a burrito roll). This takes practice and your first few rolls might look ... special. Don't worry, they'll still taste delicious! Practice makes perfect. 🙂

Notes

*You can buy large rice paper rounds or small ones. In this post, I've used the smaller ones (plenty big for a single roll). If it's your first time making spring rolls, you might want to go with the big ones. The excess rice paper will make rolling easier and the spring rolls will feel less delicate as you assemble. **I use a runny (oily) peanut butter. If you use a thicker peanut butter brand, you might need to increase the amount of sesame oil you use to achieve the right consistency.

http://pumpsandiron.com/2016/04/10/mango-avocado-shrimp-spring-rolls/
Mango Shrimp Spring Rolls with Peanut Dipping SauceMango Shrimp Spring Rolls with Peanut Dipping Sauce

For a little trip down memory lane, check out some of the pictures from the original post four years ago. Lighting? What’s that? And are those beer shot glasses in which I’m “artistically” displaying my sauces?? Good lord.signature

One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with ZoodlesMy focus this year and moving forward with recipes I share on the blog is functionality–a weird word to associate with food, but better than “relatable,” which is the only other one that’s coming to mind. Approachable? Is that the word I’m looking for? I don’t know. Instead of sharing funky recipes using a bunch of unique ingredients that might be fun to make on occasion, but unrealistic to recreate frequently, I want to share simple dishes, snacks and cooking methods that you can make part of your weekly cooking routine. Think slow cooker recipes for weekly food prep; sauces, dressings and dips you can make in bulk and use all week long; one-pot meals like today’s; recipes that are easily customized; and my favorite, dishes where exact measurements don’t really matter (probably why I’ve never been a good baker haha).

As I up my cooking game, I hope to share at least one recipe a week here on the blog. But I know me, and those of you who’ve been reading for a while know me, so … no promises on that frequency. 😉

I don’t have a working oven (living the glam life over here!) so I’m all about stovetop meals. This one-pot curry dish is inspired by the Pinch of Yum recipe I shared last week. It’s easy to make and will leave you with minimal dishes to wash–double win! I realize I just told you I want to share recipes that don’t involve funky ingredients and this one has curry paste and fish sauce in it but we’re just gonna let that one slide … One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with Zoodles

Yield: 4-6 servings

One-Pot Sweet Potato Curry Quinoa with Zoodles

Ingredients

  • 1 cup dry quinoa
  • 2 shallots, chopped
  • 2 medium sweet potatoes, peeled and chopped into cubes
  • 1 large zucchini
  • 1 can coconut milk
  • ½ cup vegetable broth
  • 3 tbsp green curry paste
  • Splash of fish sauce (optional)
  • 2 tsp extra virgin olive oil
  • Salt + pepper to taste
  • Optional: ¼ cup peanuts and cilantro for topping

Instructions

  1. Heat olive oil in a large sauce pan on medium-high heat. Add in shallots and sweet potatoes, season with salt and pepper, and sauté 5-6 minutes until shallots turn translucent and potato cubes start to soften.
  2. Whisk together coconut milk, veggie broth, curry paste and a splash of fish sauce. Add to the sauce pan and bring to an aggressive simmer.
  3. Add quinoa to the pan and reduce heat to low-medium. Cover the pan until quinoa is fully cooked, about 20 minutes depending on your stove.*
  4. While the quinoa cooks, spiralize your zucchini. Depending on the spiralizer you’re using, you’d just cut off the ends and crank it through.
  5. When the quinoa is fluffy and finished, stir the zoodles into the pan, shutting off the stovetop. Stir continuously, fully coating the zoodles in your sweet potato quinoa mixture. Let it sit on the still-hot burner for a couple minutes so that the zoodles soften slightly but still retain a little crunch.
  6. Optional: Top with some crushed up peanuts and a sprinkle of fresh cilantro.

Notes

*As the quinoa cooks, it’s going to absorb the liquid in the pan. If your quinoa is almost ready but there’s still a soupy consistency in the pan (excess liquid) remove the cover. This will allow the steam to evaporate and help dry out the quinoa.

http://pumpsandiron.com/2016/02/11/one-pot-sweet-potato-curry-quinoa-with-zoodles/

One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with Zoodles

This would be a great Meatless Monday option–it’s super filling! Packed with flavor and substance, a smaller portion than I’d normally take left me full and satisfied. It also reheats well. Store leftovers in an airtight container in the fridge and reheat when ready.One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with ZoodlesAre you a curry fan? What’s your favorite way to prepare it?

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Slow Cooker Mexican Rice & Beans

Slow Cooker Mexican Rice + BeansHope everyone had a great Sunday! I did some grocery shopping, cleaned the apartment, and am now binge watching Sons of Anarchy. It lost me for a couple seasons there but holy shit season five was intense. I’m hooked again and back to obsessing over Jax like the basic B that I am. But does anyone else think Charlie Hunnam is AWFUL at hiding his British accent? It’s all I can hear when Jax talks.

Ok I need to get a life. Let’s move onto the food …

For those of you who go the football route on Sundays rather than Netflix, I’m teaming up with Old El Paso and Star Market on today’s game day recipe. It’s really an any-day recipe, but if you serve it with melted cheese and chips it’s perfect for snaking. old-el-paso-star-market Slow Cooker Mexican Rice + BeansSlow Cooker Mexican Rice + BeansThis Mexican rice and beans is soooo easy to make. Just dump everything in the slow cooker and let it do its thang. It’s similar to the slow cooker Mexican chicken recipe I posted a few months ago, but a great option for all of you who, like me, don’t eat much meat. If you’re meal prepping this to eat throughout the week, I’d probably double the recipe. As listed, this makes the perfect amount for a family of four to eat at dinner, so if you want leftovers, go bigger.Slow Cooker Mexican Rice + Beans

Slow Cooker Mexican Rice & Beans

Yield: 4 servings

Slow Cooker Mexican Rice & Beans

Ingredients

  • 1 cup uncooked rice (I used brown long grain)
  • 1 jar salsa
  • 1 can black beans
  • 1 packet taco seasoning (I used Old El Paso
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds removed and minced (optional)

Instructions

  1. Rinse the rice and beans. Mince the garlic. Remove the seeds and mince the jalapeno if you want an extra kick.
  2. Put everything in the slow cookers and stir. Cook on high for 3 hours.

Notes

You can get creative with this. Try adding corn or even butternut squash! If you want, you can sprinkle cheese into the slow cooker the last 10 minutes so that there's a delicious layer of melted cheese on top of the rice and beans. If you go that route, try serving it as a dip with chips. So good!

http://pumpsandiron.com/2016/01/10/slow-cooker-mexican-rice-beans/
Slow Cooker Mexican Rice + BeansDid you do any meal prepping today? What’d you make for the week?

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This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.