Coco and Lemongrass Vermicelli Shrimp Bowl is a light, cold and easy dish for the summertime, filled with a rainbow of crunchy veggies and coco-lemongrass shrimp on a small bed of vermicelli rice noodles.
This Vermicelli Shrimp Bowl is the perfect quick recipe for the summer! Stirfrying the shrimp in the wok takes just a minute or two; the noodles need a soak and a quick boil, and the rest is all raw veggies that simply need to be cut. Fresh, crunchy, and filled with colours and nutrients. This shrimp bowl is like a small jump into the tropics!
A Quick Heat
The main idea here is to make a protein, whether shrimp, chicken or tofu and sauté it rapidly in oil and lemongrass, then let it simmer for an extra minute in coconut milk for an ultra-rapid and ultra-aromatic bite! The rest (veggies) are up to you; take your favourites and keep them raw, and you’ll get a nice crunch and many more vitamins from it. Too hot to eat warm stuff anyway…
More Details
The video (below in the recipe card) contains a few elements you might wonder about… I can not fit in all the explanations about each action I do in there, so… here it is:
- Defrosting Shrimps in cold water, some might already know it, but a perfectly safe and fast way to unfreeze shrimps is under running cold water for about 10 minutes… the exact time it’s going to take you to prepare the veggies…. no time lost here!
- While the shrimps drain their excess water in a strainer, add a touch of “Nước chấm” or “Vietnamese Fish Sauce”; this is equivalent to salt, and it will give the shrimps ultra lots of sea flavour and get rid of that sometimes “fishy” note from unfrozen shrimps (*I would like to point out to make sure to buy the Vietnamese Fish sauce because it’s done with actual fish and the others are often made of squids).
- Cooking the shrimp in peanut oil or coconut oil and adding the lemongrass and the optional Makrut *kaffir lime leaves to the sauté helps to bring out the aroma rapidly.
- Vermicelli rice noodles can be done following the pack’s instructions, but I always do them the same way: leaving them in warm water until soft, draining, and rinsing them in cold water. This helps them get bouncy. I also add a tad of sesame oil and fish sauce (a few drops only) to give it extra flavour and gloss. But this step is optional.
Variations
For the crunch factor, I’ve added some julienne carrots, sliced red pepper, scallions, sprouts, and fresh cilantro; all of them together are divine. Although you can choose to add or discard some, you are the chef here. You could have some lovely button mushrooms or else. I love a peanut crunch in there, but you could use almonds if it suits you better.
Other Bowls that might interest you
- MEXICAN SHRIMP BOWL
- GREEK BUDDHA BOWL
- TURMERIC-PAPRIKA CHICKEN & FRIENDS BOWL
So, let’s make this summer bowl!
Coco and Lemongrass Vermicelli Shrimp Bowl
Ingredients
The shrimps
- 250 ml coconut milk
- 200 g shrimps
- 2 tbsp Fish sauce
- 2 tbsp coconut oil
- 2 lemongrass sticks (broken into 2)
- 2 kaffir leaves (optional)
Sides
- 125 g rice vermicelli
- 2 carrots (cut into thin sticks)
- 1/4 red pepper (cut into thin sticks)
- 50 g bean sprouts
- 50 g salted peanuts
- 3 scallions (finely chopped)
- 2 hands fresh cilantro
- 1 lime
Instructions
- Unfreeze the shrimp under running cold water for 10 minutes.
- During that time, cut all the veggies and crush the peanuts, reserve.
- Bring the water to a boil for the noodles, stop the fire and let the vermicelli soak in there for 5 minutes or until tender; drain and rinse under cold water.
- Add a few drops of fish sauce to the vermicelli, mix and reserve.
- In a wok, on high heat, add the peanut oil, shrimp, and lemongrass broken into two, the kaffir leaves and sauté for 2 minutes.
- Add the coconut milk and lower the heat to simmer for another 2 minutes (add the fish sauce for more salt).
- Assemble the bowls and vermicelli first, then add the shrimp and coconut broth and fill with the veggies, peanuts, lime wedge and cilantro.
Video
Nutrition
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4 Comments
Delicious recipe! 🙂
Thanks;)
Very yummy recipe with good pictures 🙂
Thanks!