Vietnamese Shrimp Bowl
Vietnamese Shrimp Bowl
Servings 4
Ingredients
Ingredients:
- 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
Instructions
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.
Dressing:
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
Enjoy!
Recipe Notes
*you may want to make an extra batch of dressing incase you want a little more for your salad 🙂