Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles.coco-lemon rice noodles cilantro

coco-lemongrass vermicelli shrimp bowl

Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house.

Lemongrass coconut vermicelli shrimp bowl

The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra rapid and ultra aromatic protein! The rest (veggies toppings) are up to you, take your favorites and keep them raw, you’ll get a nice crunch and a whole lot more vitamins from it. Too hot to eat warm stuff anyway…


The video I’ve made contain 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, it will give the shrimps ultra lots of sea flavor and get rid of that sometimes “fishy” note from unfrozen shrimps… *I would like to point out “make sure to buy the Vietnamese Fish sauce… not the others” because it’s done with actual fishes and the other kinds are some mix of squids which is totally different… 
  • Cooking the shrimps in whether peanut oil or coconut oil and adding the lemongrass and the optional Makrut lime leaves to the sauté helps to bring out the aroma rapidly. Because it won’t be cooking long, make sure to break the lemongrass and makrut leaves to help them release all their flavor in no time.
  • For most… Vermicelli rice noodles are done following the pack’s instructions… but I personally always do them the same way… leaving them in warm water until soft, drain, rinse in cold water… this way it helps them get bouncy and unsticky. I also add a tad of sesame oil and fish sauce (a few drops only) to give it extra flavor and gloss. But this step is optional.


Lemongrass coconut vermicelli shrimp bowl

Oh! and an extra note: Fish Sauce is your new salt when cooking South Eastern Asian dishes… I personally use it instead of salt, it gives an extra “sea” flavor to everything and no worries… it doesn’t taste “fishy” although it’s called “Fish Sauce”. It’s truly the “secret” ingredient to Vietnamese cuisine!

So let’s make this summer bowl!


Coco-Lemongrass Vermicelli Shrimp Bowl

Makes 2 portions | Preparation: 20 minutes | Difficulty: easy-breezy

  • Lemongrass coconut vermicelli shrimp bowl250ml of coconut milk
  • ≈185g of shrimps
  • 125g of vermicelli rice noodles
  • Vietnamese Fish Sauce
  • 2 carrots cut into small sticks (juliennes)
  • 1/4 of a bell pepper cut into small sticks (juliennes)
  • 2 hands of sprouts
  • 2-3 scallions finely chopped
  • 2 makrut lime leaves
  • 2 lemongrass 
  • cilantro
  • crushed peanuts
  • peanut or coconut oil
  • sesame oil *optional
  1. Unfreeze the shrimps under running cold water for 10 minutes
  2. During that time cut all the veggies and crushed the peanuts, reserve
  3. Bring to a boil the water for the noodles and stop the fire and let the vermicelli soak in there for 5 minutes or until tender, drain and rinse in cold water
  4. Add a few drops of sesame oil and fish oil to the vermicelli, mix and reserve
  5. In a wok, high heat, add the peanut oil, the shrimps, the lemongrass broken into two and the broken makrut lime leaves and sauté for 2 minutes
  6. Add the coconut milk and lower the heat to simmer for another 2 minutes (check seasonning, add fish sauce for more salt)
  7. Assemble the bowls, vermicelli first then, add the shrimps and its coconut broth, fill with the veggies, peanuts, lime wedge and cilantro.



Lemongrass coconut vermicelli shrimp bowl

This Express Shrimp Ceviche is a light and refreshing appetizer great for any occasions. It’s a “fast preparation” version which contains some fresh dill, tomatoes, avocado and red onions. This Express Shrimp Ceviche is a light and refreshing appetizer great for any occasions. It's a "fast preparation" version which contains some fresh dill, tomatoes, avocado and red onions.

Shrimp ceviche

Having gone through the Americas…each country has their own version of ceviche. First of all, it’s usually a main dish. In Mexico, they make it quite spicy with avocados. In Peru, they serve it with choclo (big grain corn), sweet potatoes and it’s lightly spiced with rocoto peppers. In Colombia the ceviche is often made with ketchup or tomato sauce which makes it red served with fried plantain (patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy. They are also many variations some with fish, shrimps, shellfish, even shark meat (Trujillo, Peru). But in the end, even if ceviches differ greatly, the technique stays the same ; to cook or partly cook seafood in lime juice. A real ceviche is always let from 30 minutes to hours in lime juice which will magicly cook the seafood with its citric acid. For this version, I’ve used precooked shrimps, this way it’s way faster and no need to worry about “hazardous consequences” of uncooked seafood…

This express version

Shrimp cevicheMy version is a merge of every ceviches I’ve ever encountered, plus a personal touch which is fresh dill instead of cilantro. Most ceviches contains fresh cilantro, which I love, but for a little change and to relieve those people who dislike cilantro (the soap tasting guys) I’ve used a fresh dill instead. The Ecuadorians always add a touch of freshly squeeze orange to their ceviches, I believe it add a little sweetness to balance out all that acid from the limes. Also, I’ve added a smooth avocado, like Mexicans do to smooth things up. A few tomato pieces and the tipical Peruvian red onion slices, which will be marinating with the shrimps. Overall the dish is quite acidic to highlight the limes, some people might find that a tad too much, so in this case discard the residual juice before serving. I like to add a touch of the juice but it’s up to you in the end.

Let’s talk hot peppers

Shrimp cevicheAs for the spice factor, another element that change greatly from country to country, some use tabasco other fresh hot peppers. Peruvian have that great spicy pepper called rocoto, while on the East side countries I saw habanero peppers. In the end, just use any hot peppers you prefer in the amount you prefer or not at all. I personally cannot eat too spicy so I’ve added about a 1/4 teaspoon of fresh habanero pepper which result quite mild. You could always add some extra side of chopped hot pepper for those who prefer theirs spicy. There is nothing more refreshing then a good ceviche appetizer!  Being a ceviche fan, there is another recipe of quinoa pasta ceviche as a main meal on my blog made with fresh shrimps this time so check it out here if it interests you.

Let’s get this citric acid to work!

Express Shrimp Ceviche

Makes 4 portions | Preparation: 1 hour | Difficulty: easy

  • 200g of precooked shrimpsShrimp ceviche (if frozen make sure to defrost them up first)
  • 3 limes
  • 1/2 orange
  • 1 tomato cut into small cubes (brunoise)
  • 1/2 red onion finely sliced (mandoline finest)
  • 1 avocado cut into small cubes (brunoise)
  • 1/4 of habanero pepper or any hot pepper finely chopped
  • 2 tbsp of fresh dill finely chopped
  • salt and pepper
  1. Squeeze the juice out of the limes and orange
  2. In a bowl or hermetic container add the shrimps, onions, salt, pepper and the juice, cover
  3. Let marinate 30 minutes to an hour in the fridge
  4. Add the rest of the ingredients in a bowl and the marinated shrimps and onions
  5. Mix well and serve


Serve with a little of the marinade juice and extra dill. Enjoy!

Shrimp ceviche

Spicy shrimp-mango skewersSpicy-Mango Shrimp Skewers are a colorful, tropical and most of all delicious. Spicy and sweet is one of my favorite combination, although it’s a mildly spiced recipe. Those skewers remind me of Caribbean food, especially with the mango and little sprinkle of grated (unsweetened) coconut. You can simply make a bunch of those under 15 minutes, no need to marinate, on the BBQ or the oven, so simple to make. The solely added ingredients, other than the obvious ones, are a spicy paprika or any hot pepper powder you prefer and coconut shreds. If you don’t want to let go of summer, this is the way, it will warm you right up.shrimpmangopin

Spicy shrimp-mango skewersThis dish can be serve as an appetizer or main meal, it’s light, fresh and filled with vitamins, in other words, a healthy dish. You also could make smaller version of skewers for a hors d’oeuvre style dinner or tapas night. I’ve added the skewers on a bed of the grated coconut for presentation, so the guest can choose the ones on top if he doesn’t like the coconut factor. Anyhow… it’s a happy, light and punchy in flavors and colors crowd pleaser.

Spicy-Mango Shrimp Skewers

IngredientSpicy shrimp-mango skewerss
  • a few medium sized shrimps
  • 1 mango
  • 1 red bell pepper
  • 1 red onion
  • spicy paprika
  • grated coconut 
  • salt and pepper
  1. If you use wooden sticks soak them in water, to prevent them from burning
  2. Cut all the ingredients into small pieces, unfreeze the shrimp in cold water
  3. Makes the skewers
  4. Sprinkle with the paprika to taste, salt and pepper
  5. Cook at 200°C (400F) for about 10 minutes (depending on the size of your shrimps, until firm) in the oven or on the BBQ (less time in the BBQ)
  6. Serve with a sprinkle of grated coconut


Serve as a main meal on rice or appetizers on coconut shreds. So simple and tasty. Enjoy!

Spicy shrimp-mango skewers