Vietnamese Shrimp Bowl



Vietnamese Shrimp Bowl

Servings 4



  • 8 oz rice noodles, the thin ones
  • 1 pound medium-sized shrimp, shelled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lemongrass paste
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 cups romaine lettuce leaves, thinly cut
  • 1 cup purple cabbage, thinly sliced
  • 1/2 cucumber, cut into thin strips
  • 1/2 carrot, peeled and cut into thin strips
  • cilantro leaves, coarsely chopped
  • mint leaves, coarsely chopped
  • basil leaves, coarsely chopped
  • green and/or red chili peppers, just a few slices
  • 1/4 cup roasted peanuts, coarsely chopped
  • fresh lime wedges
  • 3 tablespoons fish sauce
  • 1/8 teaspoon crushed red pepper flakes, use less if you don't like heat
  • 2 teaspoons light brown sugar
  • 1/4 cup freshly squeezed lime juice, from 3-4 limes
  • 2 tablespoons canola, grape seed or olive oil


Shrimp Marinade:

Toss shrimp with olive oil, soy sauce, honey, lemongrass, garlic, salt + pepper; let it rest 15 minutes.

Rice Noodles:

Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.


Add lime juice, fish sauce, crushed red pepper, light brown sugar, lime juice and oil in a small jar, give it a shake and set aside.

To cook shrimp:

Add 1 tablespoon of canola or grape seed oil to a cast iron or large pan and heat on medium-high heat. Add the shrimp, scraping in the garlic, honey and olive oil


Recipe Notes

*you may want to make an extra batch of dressing incase you want a little more for your salad 🙂