Coco-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. Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s 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. This Vermicelli Shrimp Bowl is the perfect quick recipe for the summer! 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 protein! The rest (veggies toppings)…