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Grilled Shrimp Rice Noodle Bowl

Grilled Shrimp Rice Noodle Bowl

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
LarryB

LarryB

A Vietnamese-style rice noodle bowl. The sauce is a bit sweet, but is balanced by lime juice and mint.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  1. Preheat grill for high heat. Combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender. Puree until smooth.
  2. Bring a large pot of water to a boil. Cook noodles and cabbage for two minutes, or until done.
  3. Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once.
  4. Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessica
15

Jessica

5/15/2006

Delicious! I made this dinner 3x in the past two weeks I enjoyed it so much. The flavors in this dish come together very nicely. I added a bit more cabbage and ommited the ginger. One of the best recipes I have tried so far!

AMIRAH
14

AMIRAH

8/12/2006

This was really good, however, I had to make some changes to fit my taste. I added seasme oil and soy sauce to the blender. I also heated up the sauce and then mixed it togethor with the grilled shrimp and noodles. Couldn't find rice noodles, so i settled for linguine. I also added red cabbage, carrots, and mushrooms. Sprinked with fresh green onions when done, and then I had a meal!

ROBIN1005
11

ROBIN1005

1/30/2006

We've made this twice now and have really enjoyed it. The second time was for company. I like more cabbage so we doubled the quantity. It even tasted good the next day cold right out of the fridge. If you like the "fresh" taste of mint and cilantro you will enjoy this recipe.

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