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Shrimp Summer Roll Taco Boats

This recipe is sponsored by Old El Paso

I love making summer rolls this time of the year because they are fresh, cold, and don’t require much actually cooking. When it’s so hot outside, no one wants to turn on the oven! Putting the summer roll fillings into a mini taco boat makes this refreshing dinner one step easier.

Mint is the key to a good summer roll, and this version isn’t lacking. I like the presentation style of tucking the whole mint leaves behind the shrimp to accentuate the bright colors in this dinner. The peanut sauce often served with these rolls is as easy as mixing peanut butter with a few Asian pantry staples. Once you realize how easy it is to make you will be putting it on everything!
Peanut butter, chile paste, soy sauce, and lime juice make the peanut sauce. With summer rolls you want to have everything chopped and prepped before you start making them. Same goes for these tacos. First mix the noodles with the carrot and cucumber, then build the tacos. These are perfect for a summer night Not much cooking involved and served cold! The mint and cucumber make the tacos so refreshing. The peanut sauce is what makes them addicting.

Shrimp Summer Roll Taco Boats

  • tacos
  • 8 ounces thin rice stick noodles
  • 2 Large Carrots sliced with a spiralizer or julienne peeler
  • 1 large english cucumber sliced with a spiralizer or julienne peeler
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Rice Vinegar
  • about 45 mint leaves
  • 45 "extra large" or "26/30" shrimp (a pound and a half) peeled, devined, and cooked
  • Chopped Peanuts
  • Chopped Scallions
  • 24 Old El Paso Mini Taco Boats
  • Peanut Sauce
  • 1/4 cup Peanut Butter
  • 2 tablespoons Soy Sauce
  • 2 tablespoons sambol chile paste
  • juice of one lime

Instructions

  1. Mix the peanut sauce ingredients together and set aside.
  2. Cook the noodles to package instructions, strain and rinse. Toss with the fish sauce, sesame oil, and vinegar, and stir in the sliced carrots and cucumber.
  3. Fill the taco boats with the noodle mixture. Top each one with 2 mint leaves and 2 shrimps.
  4. Top each taco boat with peanut sauce, chopped peanuts and scallions. Serve with additional peanut sauce.