Shrimp Pad Thai Springrolls
Taste & See has cracked the code to the perfect Classic Shrimp Scampi appetizer. Simply roll, dip, and enjoy. Just put a few on your plate before they’re gone.
- Pre-heat oven to 350°F and start boiling a pot of water for the noodles.
- Start prepping ingredients: chop one and a half red peppers and an English cucumber into matchsticks, shred the carrots, remove the cilantro leaves from the stems, and rough-chop the peanuts.
- When the oven is preheated, cook Gorton’s Simply Bake Shrimp Classic Scampi in the oven on a baking sheet according to package instructions. Remove shrimp from the oven, and open the package. Use a slotted spoon to transfer the shrimp to a bowl and allow them to cool.
- Meanwhile, prepare and cook noodles according to the package instructions (this will vary depending on the noodle and brand you use). Drain and set them aside.
- For the Pad Thai Sauce, in a medium bowl, whisk together the tamari, peanut butter, chili garlic sauce, honey, and lime juice. Reserve half of this to use as a dipping sauce, and use the other half in the noodles. Combine the noodles, shrimp, and green onions, along with 1/2 of the Pad Thai sauce. Fold the mixture gently to combine thoroughly and set aside.
To assemble the spring rolls:
- Fill a shallow bowl or pie dish with warm water. Submerge a rice paper wrapper in the water for 30-60 seconds, just until it is flexible enough to roll up. Then transfer it to cutting board and lay flat.
- Add Pad Thai noodles and shrimp, carrots, cucumbers, cilantro and a sprinkle of peanuts to the bottom third of the sheet. Start rolling the ingredients up towards the top of the rice paper. After one roll, fold in the sides of the rice paper and continue rolling. Place seam-side down on a serving plate or baking sheet and cover with a damp, room-temperature towel to keep them fresh while you make the rest of the batch. Cut in half before serving, and serve with lime wedges alongside the remaining Pad Thai sauce.
- Recipe Notes: Spring rolls will stick together, and since the rice paper is so delicate they can tear. So be sure to prevent them from touching until you’re ready to serve them.
- Recipe Notes: These Pad Thai Shrimp Spring Rolls are best when they’re fresh so serve them within a few hours of making them.
For The Spring Rolls:
16.4 ounces Gorton’s Simply Bake Shrimp Scampi (two packages)
4 ounces Pad Thai rice noodles
2 tablespoons olive oil
½ cup of green onions, sliced
2 red peppers, cored and membranes removed, cut into matchsticks
1 cup English cucumbers, cut in half & ends trimmed and cut into matchsticks
1 cup shredded carrots
1 cup cilantro leaves
12-14 eight-inch rice paper wrappers
1/2 cup roasted peanuts, crushed
lime wedges for serving
For The Pad Thai Sauce:
1 tablespoon low-sodium tamari or soy sauce
1/2 cup natural creamy peanut butter
1 tablespoon chili garlic sauce (or sriracha)
3 tablespoons honey (substitutes: brown sugar or pure maple sugar)
2 tablespoons lime juice
4 tablespoons water (or more if you prefer a thinner sauce)
Simply Bake Shrimp Scampi
Tender tail-off shrimp with garlic, butter & parmesan cheese.
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