Shrimp Roll-Ups + Peanut Sauce

When it’s too darn HOT to cook, THESE are the answer. You with me?!!!Makes about 4 servings

Ingredients:

• 1 cup carrots, cut into matchsticks
  
• 1 cup beet, and/or cucumber cut into matchsticks
  
• 1 cup sweet red bell pepper, sliced thin
  
• 2 cups cooked brown rice, or quinoa
  
• 1/4 cup peanuts, chopped
  
• 10 collard greens/leaves
  
• 1 lb. cooked shrimp, tails removed

Peanut Sauce:

• 1/3 cup creamy peanut butter
• 1/4 cup coconut aminos, liquid aminos, or reduced-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1-2 fresh garlic cloves, minced
• 1/4 cup water, to thin the sauce

Instructions:

In a small bowl, whisk all the ingredients for the peanut sauce. Mix well to combine until the sauce has a smooth consistency.

Trim the stems of the collard leaves – don’t cut it completely off, but just cut it down so that it’s thin and pliable.

Arrange filling the collard leaf as follows: rice, peanut sauce, carrot, beet, cucumber, bell peppers, shrimp and a sprinkle of chopped peanuts.

Fold the ends in and roll from front to back, trying to keep everything in there nice and tight.

Cut the rolls in half using a sharp knife and serve with extra sauce on the side.

You can meal prep the rolls for about 2-3 days in advance and keep the refrigerated in air tight containers.

Enjoy!

❤Rachel

Shrimp Roll-Ups + Peanut Sauce: Clean Eating and SUPER Fresh!

Category Dinner Lunch Snacks

Ingredients

• 1 cup carrots, cut into matchsticks
• 1 cup beet, and/or cucumber cut into matchsticks
• 1 cup sweet red bell pepper, sliced thin
• 2 cups cooked brown rice, or quinoa
• 1/4 cup peanuts, chopped
• 10 collard greens/leaves
• 1 lb. cooked shrimp, tails removed

Peanut Sauce:

• 1/3 cup creamy peanut butter
• 1/4 cup coconut aminos, liquid aminos, or reduced-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1-2 fresh garlic cloves, minced
• 1/4 cup water, to thin the sauce

Instructions

1. In a small bowl, whisk all the ingredients for the peanut sauce. Mix well to combine until the sauce has a smooth consistency.
2. Trim the stems of the collard leaves – don’t cut it completely off, but just cut it down so that it’s thin and pliable.
3. Arrange filling the collard leaf as follows: rice, peanut sauce, carrot, beet, cucumber, bell peppers, shrimp and a sprinkle of chopped peanuts.
4. Fold the ends in and roll from front to back, trying to keep everything in there nice and tight.
5. Cut the rolls in half using a sharp knife and serve with extra sauce on the side.
6. You can meal prep the rolls for about 2-3 days in advance and keep the refrigerated in air tight containers.

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