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

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.