Shrimp Vermicelli Bowl

This Vietnamese-inspired shrimp vermicelli bowl is the perfect meal for hot summer days. It is refreshing and packed with flavor. The fresh veggies, lightly dressed noodles, and grilled shrimp make it a satisfying and balanced dish. This quick recipe takes only 20 minutes to make. If you are looking for something light and healthy yet flavorful, give this shrimp vermicelli bowl a try.

Shrimp Marinade Ingredients:

• 1–1.5 lb shrimp (peeled, deveined)
• 1 tbsp dark soy sauce
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tsp oyster sauce
• 1 tsp chicken bouillon
• 5 cloves garlic, minced

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Bowl Toppings:

• 1 carrot, julienned
• ½ cucumber, thinly sliced
• Leafy greens (lettuce preferred — I used arugula on hand)
• Roasted peanuts (optional, for crunch)

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Vietnamese Fish Sauce

• 4 tbsp fish sauce
• 3 tbsp fresh lime juice
• ¼ cup warm water
• 1½ tbsp sugar
• 4 cloves garlic, minced
• 2 Thai chili peppers, sliced (adjust to spice level)

Click on the images for the direct link to the ingredients I used:

Instructions

Cook rice noodles according to package instructions. Rinse with cold water and set aside.

Marinate the shrimp with dark soy sauce, fish sauce, sugar, oyster sauce, bouillon, and garlic. Cover and chill in the fridge for at least 15–30 minutes.

While shrimp marinates, prep your veggies — julienne carrots and slice cucumbers. Wash and dry greens.

In a bowl, dissolve sugar in warm water.

Stir in fish sauce, lime juice, minced garlic, and chilies. Set aside.

In a hot pan, drizzle a bit of oil and cook shrimp for 2–3 minutes per side, until pink and slightly charred.

Assemble your bowl by adding a base of rice noodles. Top with greens, carrots, cucumbers, shrimp, and peanuts.

Drizzle generously with the fish sauce dressing.

Serve immediately and enjoy!

Shrimp Vermicelli Bowl Storage Tips

• Store all components separately in airtight containers. The shrimp can be refrigerated for up to 3 days, and the noodles for 3–4 days. If reheating the noodles, cover them with a damp paper towel and microwave until hot.
• Store cut vegetables wrapped in a paper towel inside a zip-top bag. The paper towel helps absorb excess moisture, keeping the veggies fresh and crisp for up to 3 days.
• The fish sauce can be stored in an airtight container or jar in the fridge for up to one week. It also makes a great dressing for other dishes like rice bowls.

Shrimp Vermicelli Bowl Tips

Don’t overcook the noodles, and be sure to rinse them in cold water to prevent them from becoming mushy.

It’s important to dissolve the sugar in warm water to ensure the dressing isn’t grainy.

Adjust the fish sauce dressing to suit your taste:
– Add more chili peppers for extra spice.
– Add more sugar for a sweeter flavor.
– Add more lime juice for a tangier, more tart dressing.

If you enjoyed this healthy shrimp vermicelli bowl recipe, you might also like my Chimichurri Shrimp bowl.

Trader Joe’s Chimchurri Shrimp Bowl