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

Lemongrass coconut vermicelli shrimp bowl

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

coco-lemongrass vermicelli shrimp bowl

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 chấmor “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.

Lemongrass coconut vermicelli shrimp bowl

Other Bowls that might interest you

So, let’s make this summer bowl!

Coco and Lemongrass Vermicelli Shrimp Bowl

5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 people
Calories 875
Coco and Lemongrass Vermicelli Shrimp Bowl is a light 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.

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

Author: Marie Breton
Calories: 875kcal
Course: Plato principal
Cuisine: asian, thai
Keyword: Bouddha bowl, coconut, lemongrass, peanut, shrimps, vermicelli

Nutrition

Calories: 875kcal | Carbohydrates: 75g | Protein: 35g | Fat: 53g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 1838mg | Potassium: 1181mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10966IU | Vitamin C: 61mg | Calcium: 186mg | Iron: 7mg
Nutrition Facts
Coco and Lemongrass Vermicelli Shrimp Bowl
Amount per Serving
Calories
875
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
36
g
225
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
161
mg
54
%
Sodium
 
1838
mg
80
%
Potassium
 
1181
mg
34
%
Carbohydrates
 
75
g
25
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
Vitamin A
 
10966
IU
219
%
Vitamin C
 
61
mg
74
%
Calcium
 
186
mg
19
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Pin me!

shrimp bowl pin

4 Comments

5 from 1 vote (1 rating without comment)

Write A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.