Spicy Shrimp Spring Rolls

Once again, I'm excited to be working with The National Shrimp Council and creating recipes with shrimp to share with you!

I love cooking with shrimp. Be sure to check out my sriracha lime grilled shrimp too!

Since it's the season for tailgating, wooohooo! I thought I would make you some spicy shrimp spring rolls. I know it's not your standard tailgating fare but who cares, right? These are the perfect little snack for while you're watching the game!

First things first, boil the rice noodles. Once that's done, bring your pot to a boil with a fresh pot of water.

Add the McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning…it's a new product and I'm so excited to try it!

Once the water is boiling, turn down the heat to medium for a few minutes. Then add the shrimp and just cook for a few minutes.

Once the shrimp is cooled down so you can touch it, cut them in half length-wise.

Sprinkle some more Japanese Seven Spice on top of the shrimp.

Then, make the dipping sauce. The McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning has red pepper, sichuan pepper, ginger, white and black sesame seed, orange peel and nori flakes.

It's sooo good and has the right amount of spice that gives you a kick but not too bad if you can't handle spicy spicy.

This spicy peanut dipping sauce tastes even better the next day…so if you want to make it a couple of days ahead of time, go right on ahead!

You can cut them into 3 or 4 pieces for bite-sized appetizers too!

I'm in love with this recipe! If you love shrimp spring rolls, you'll love this recipe!

Perfect for tailgating or watching the game from the comforts of home too!

Recipe

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Spicy Shrimp Spring Rolls Recipe

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 12 to 13 spring rolls

Ingredients

• ▢ 6.75- ounce package of rice noodles
• ▢ 1 pound shrimp, if frozen, defrosted, peeled and deveined
• ▢ 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning, plus more after the shrimp is cooked
• ▢ 1 cucumber, cut in half and then into wedges
• ▢ fresh Thai basil leaves, optional
• ▢ rice paper

Spicy Peanut Dipping Sauce

• ▢ 1/2 cup creamy peanut butter
• ▢ 2/3 cup water
• ▢ 2 Tablespoons hoisin sauce
• ▢ 2 teaspoons McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning
• ▢ 1/4 teaspoon granulated sugar

Instructions

• Start a pot of water to boil. Boil the rice noodles as directed on the package (usually only takes 3 minutes to cook).
• Rinse the noodles with cold water in a colander when it's done cooking.
• Empty the pot and add water and return to the stove to boil again. Add 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning to the pot and bring to a boil. Once it boils, lower the heat to medium.
• Add the shrimp and cook for about 2 to 3 minutes. Remove the shrimp with a slotted spoon. Allow the shrimp to cool for a few minutes (until it's easy to handle with your hands).
• Slice the shrimp length-wise in half. Sprinkle the Japanese Seven Spice on top of the shrimp and place the shrimp in the refrigerator.
• Prep the cucumber and make the dipping sauce.
• Add peanut butter, water, hoisin sauce, the Japanese Seven Spice and sugar to a medium-sized mixing bowl. Whisk the ingredients until completely blended. Place in the refrigerator until ready to use.
• Wet one piece of rice paper with warm water. Place on a plate and let it sit for 60 to 90 seconds. Place the shrimp in the middle of the rice paper. Below that, add the cucumber and the Thai basil (if using) and the rice noodles. Fold over the sides of the rice paper and from the bottom fold up until you have a spring roll! Repeat until you run out of shrimp.
• You can serve these immediately. They will cut nicely if your refrigerate them for at least 15 minutes before cutting and serving as appetizers.

Notes

Notes:

The dipping sauce will taste even better if you make the dipping sauce the night before! The spring rolls are best served fresh the day you make them, you can wrap and roll them the day before. Again, they are best served the day you make them but you can wrap them in paper towels that have been wetted completely with cold water (and wringed out) and placed into a zippered plastic bag. Serve the next day for your tailgate party!

 

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Disclosure: This post is sponsored by The National Shrimp Council. McCormick Gourmet did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

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

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