Lemon Shrimp California Rolls

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Lemon Shrimp California Rolls
215 min.
18
43kcal

Suggestions


Are you ready to elevate your appetizer game with a refreshing twist? Introducing Lemon Shrimp California Rolls, a delightful fusion of flavors that will tantalize your taste buds while keeping your dietary needs in mind. Perfectly gluten-free, dairy-free, and low FODMAP, these rolls are not only a feast for the eyes but also a guilt-free indulgence for your palate.

Imagine the zesty brightness of lemon paired with succulent shrimp, all wrapped in crisp romaine leaves. Each bite offers a satisfying crunch, complemented by the subtle sweetness of fresh vegetables and the creamy tang of a homemade dressing. Whether you're hosting a gathering or simply looking for a light snack, these California rolls are sure to impress your guests and leave them craving more.

With a preparation time of just over three hours, including chilling, you can easily make these rolls ahead of time, allowing the flavors to meld beautifully. Each roll is a perfect portion, making them an ideal choice for antipasti, starters, or even a healthy snack. At only 43 calories per serving, you can enjoy these delicious bites without any guilt. So, roll up your sleeves and get ready to create a dish that’s as fun to make as it is to eat!

Ingredients

  • cup water 
  • 0.5 cup rice medium-grain uncooked
  • tablespoon rice vinegar 
  • teaspoon lemon zest grated
  • 0.5 teaspoon sugar 
  • 0.3 teaspoon salt 
  • large the of 1 cos lettuce 
  • 0.3 cup salad dressing 
  • teaspoons juice of lemon 
  • 0.3 teaspoon ground ginger 
  • 0.5 cup bell pepper () (bell pepper, carrot, radish, cucumber)
  • 18 small shrimp deveined cooked peeled

Equipment

  • frying pan
  • toothpicks

Directions

  1. Heat water to boiling in 2-quart sauce-pan.
  2. Add rice; reduce heat to low. Cover and simmer about 20 minutes or until water is absorbed. Cool slightly. Refrigerate about 30 minutes or until chilled. Stir vinegar, lemon peel, sugar and salt
  3. into chilled rice.
  4. Cut and discard center ribs from romaine leaves.
  5. Cut leaves into strips, about 5 inches long and 3/4 inch wide.
  6. Mix mayonnaise, lemon juice and ginger; spread on each romaine strip.
  7. Spoon about 1 tablespoon rice mixture over each strip to within 1 inch of 1 end.
  8. Place 3 or 4 vegetable strips on center of each romaine strip.
  9. Roll up; secure with toothpick. Top each with 1 shrimp. Refrigerate at least 2 hours before serving.

Nutrition Facts

Calories43kcal
Protein24.22%
Fat17.14%
Carbs58.64%

Properties

Glycemic Index
13.01
Glycemic Load
4.24
Inflammation Score
-4
Nutrition Score
2.6408695423085%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.08mg
Naringenin
0.01mg
Luteolin
0.03mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:42.59kcal
2.13%
Fat:0.8g
1.24%
Saturated Fat:0.12g
0.76%
Carbohydrates:6.19g
2.06%
Net Carbohydrates:5.8g
2.11%
Sugar:0.71g
0.79%
Cholesterol:16.1mg
5.37%
Sodium:77.91mg
3.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.56g
5.11%
Vitamin A:537.33IU
10.75%
Vitamin C:5.86mg
7.1%
Vitamin K:6.81µg
6.49%
Folate:23.56µg
5.89%
Manganese:0.09mg
4.71%
Phosphorus:30.75mg
3.07%
Copper:0.06mg
2.95%
Vitamin B1:0.04mg
2.91%
Iron:0.41mg
2.27%
Vitamin B3:0.33mg
1.67%
Magnesium:6.58mg
1.64%
Potassium:55.54mg
1.59%
Selenium:1.1µg
1.57%
Fiber:0.39g
1.55%
Zinc:0.23mg
1.55%
Vitamin B6:0.03mg
1.47%
Vitamin B5:0.11mg
1.06%