Save The crackle of shrimp hitting a hot pan always snaps me out of whatever funk the day left behind. I stumbled onto this bowl one Thursday when I had exactly seventeen minutes before a video call and a fridge full of random vegetables that needed using. The noodles came together so fast I actually checked the clock twice, convinced I'd skipped a step. I hadn't. Sometimes speed and flavor shake hands without any fuss, and this is one of those rare, glorious times.
I made this for my neighbor after she mentioned craving something bright and fast, and she texted me two hours later asking for the recipe in all caps. We ended up eating it on her balcony with lime wedges piled high, laughing about how something this quick had no business tasting this good. She still asks if Ive made the shrimp bowl whenever we run into each other at the mailbox.
Ingredients
- Large shrimp, peeled and deveined (200 g): Look for shrimp that smell like the ocean, not fishy, and pat them dry before marinating so the seasonings stick instead of sliding off.
- Soy sauce (1 tbsp for shrimp, 2 tbsp for sauce): This is your salt and umami all in one; low-sodium works if you want more control over the saltiness.
- Sesame oil (1 tsp for shrimp, 1 tbsp for sauce): A little goes a long way, the toasted kind brings that nutty warmth that makes the whole bowl smell like a street market.
- Honey (1 tsp for shrimp, 1 tsp for sauce): It balances the soy and gives the shrimp a faint caramelized edge when they hit the heat.
- Garlic (1 clove, minced): Fresh is best here, the jarred stuff just doesnt have that sharp, lively bite.
- Fresh ginger (1/2 tsp, grated): Grate it on the small holes of a box grater so it melts into the marinade without leaving fibrous bits.
- Chili flakes (1/2 tsp, optional): I always add them because I like a little tingle, but you can skip or double depending on your mood.
- Asian wheat noodles or rice noodles (150 g): Wheat noodles have more chew, rice noodles are lighter and naturally gluten-free, either one works beautifully.
- Rice vinegar (1 tbsp): This adds the bright, tangy lift that keeps the sauce from feeling heavy or one-note.
- Sriracha or chili sauce (1 tsp): Adjust to taste, I sometimes add an extra squirt if Im feeling feisty.
- Toasted sesame seeds (1 tsp): Toast them yourself if you have time, they smell incredible and add a subtle crunch.
- Carrot, cucumber, red bell pepper (julienned or thinly sliced): These bring color, crunch, and freshness, the bowl feels alive with them piled on top.
- Spring onions (2, sliced): Both the white and green parts add a mild, sweet onion flavor that ties everything together.
- Fresh cilantro (1 handful, chopped): If you are one of those people who tastes soap, swap in fresh basil or mint instead.
- Lime wedges: A squeeze of lime at the end is non-negotiable, it wakes up every other flavor in the bowl.
Instructions
- Marinate the shrimp:
- In a bowl, toss the shrimp with soy sauce, sesame oil, honey, garlic, ginger, and chili flakes. Let them sit while you prep everything else, even five minutes makes a difference.
- Cook the noodles:
- Boil the noodles according to the package directions, then drain and rinse them under cold water to stop the cooking. This keeps them from turning mushy and helps the sauce cling better.
- Make the sauce:
- In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and toasted sesame seeds. Add the cooled noodles and toss until every strand is glossy and coated.
- Grill the shrimp:
- Heat a grill pan or skillet over medium-high until it is really hot. Cook the shrimp for 1 to 2 minutes per side until they turn pink and curl slightly, with a few charred edges for extra flavor.
- Assemble the bowls:
- Divide the dressed noodles between two bowls and arrange the grilled shrimp on top. Pile on the julienned carrot, cucumber, spring onions, cilantro, and red bell pepper in colorful heaps, then tuck lime wedges on the side.
Save The first time I served this to someone who claimed they hated cooking, they looked up mid-bite and said, Wait, this only took fifteen minutes? It became my go-to proof that fast food doesnt have to mean compromise. Now whenever I make it, I think about how many nights it has saved me from ordering something mediocre and expensive.
Swapping the Protein
Ive made this with grilled chicken thighs, pan-fried tofu, and even leftover steak sliced thin. The marinade works for almost anything, just adjust the cooking time so you dont end up with dry chicken or sad, overcooked tofu. If you go the tofu route, press it well and let it sit in the marinade for at least ten minutes so it actually absorbs some flavor.
Vegetable Variations
This bowl is endlessly forgiving when it comes to vegetables. Ive thrown in shredded cabbage, snap peas, radish slices, and even roasted sweet potato when I had some hanging around. The key is mixing textures, something crunchy, something fresh, something that adds a little sweetness or bitterness to keep your palate interested.
Serving and Storing
I like to serve this immediately while the shrimp are still warm and the vegetables are crisp, but you can prep the components ahead if you need to. Store the noodles, shrimp, and veggies separately in the fridge, then assemble just before eating so nothing gets soggy. Leftover noodles make a solid cold lunch the next day, though you might want to add a splash more sesame oil to freshen them up.
- If youre meal prepping, keep the lime wedges and cilantro separate until the last minute.
- Reheat the shrimp gently in a pan with a tiny bit of oil, microwaving turns them rubbery.
- You can double the sauce recipe and keep extra in a jar for quick weeknight noodle fixes.
Save This bowl has pulled me out of more dinnertime slumps than I can count, and it never feels like I am settling. Keep the ingredients around and youll always have an escape hatch from boring weeknights.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, simply thaw the frozen shrimp completely and pat them dry before marinating. Thawed shrimp work just as well and are often more convenient to keep on hand for quick meals.
- → What type of noodles work best?
Asian wheat noodles, rice noodles, or even soba noodles all work beautifully. Rice noodles keep the dish gluten-free if paired with tamari instead of soy sauce.
- → How can I make this dish vegetarian?
Replace the shrimp with grilled tofu, tempeh, or edamame. Use the same marinade for tofu or tempeh to infuse them with flavor before grilling.
- → Can I prepare components in advance?
You can julienne the vegetables and whisk the sauce up to a day ahead. Cook the noodles fresh for best texture, or store them tossed with a little oil to prevent sticking.
- → What other toppings can I add?
Sliced avocado, crushed peanuts, pickled ginger, bean sprouts, or shredded lettuce all make excellent additions. Customize based on what you have available.
- → Is this dish spicy?
The sriracha and optional chili flakes add mild heat. Adjust the amount or omit them entirely if you prefer a milder flavor profile suitable for all palates.