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–+ servings
Lemongrass Shrimp vermicelli bowls. Topped with crushed peanuts, sriracha, and fresh jalapenos. by foodology geek

Lemongrass Shrimp Bowls

Yield: 4 bowls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 764kcal
Author: Laura Reigel
Protein-packed lemongrass shrimp served with a ton of fresh vegetables and a Vietnamese dipping sauce. 

Ingredients

  • 1 ½ pounds shrimp, preferably wild, peeled and deveined

Lemongrass Marinade:

  • 2 tablespoons Vietnamese fish sauce, like Red Boat
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon minced or grated ginger
  • 3 tablespoons finely chopped lemongrass, pale, tender center part only

Pickled Vegetables:

  • 1 cup carrot, finely julienned
  • 1 cup daikon radish, finely julienned
  • 2 teaspoons sugar, brown or white
  • ½ teaspoon Kosher salt
  • 1 tablespoon seasoned rice wine vinegar

Dressing:

  • 2 tablespoons light brown sugar
  • 3 tablespoons seasoned rice wine vinegar
  • 4 tablespoons lime juice
  • 3 tablespoons Vietnamese fish sauce, like Red Boat
  • 1 small serrano peppers, quartered lengthwise

Add-ins for the Bowl:

  • 1 pound rice noodles, preferably rice vermicelli
  • 1 to 2 small lettuce heads, with the leaves separated, rinsed and patted dry
  • 3 cups mixed herb sprigs, cilantro, mint, basil
  • 1 to 2 cucumbers, sliced
  • 4 scallions, slivered
  • 4 tablespoons crushed roasted peanuts
  • 2 cups bean sprouts, (optional)
  • 2 limes
  • 4 tablespoons Sriracha

Special Equipment

Directions

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well, and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, and serrano pepper. Stir in ½ cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic, and lemongrass. Mix well to coat. If you are going to grill, place the shrimp on skewers.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Shred lettuce leaves and herb sprigs, place at the bottom of each bowl. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide the noodles among the 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Serve with extra herbs, lime, and Sriracha.

Notes

For Vegan Option:
Use tofu instead of shrimp. Replace fish sauce with coconut aminos.
Alternatively:
Use chicken or thinly sliced pork loin instead of the shrimp. 

Nutrition

Calories: 764kcal (38%)Carbohydrates: 125g (42%)Protein: 46g (92%)Fat: 8g (12%)Saturated Fat: 1g (5%)Cholesterol: 429mg (143%)Sodium: 4012mg (167%)Fiber: 7g (28%)Sugar: 18g (20%)Calcium: 351mg (35%)Iron: 6mg (33%)
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