The lime-green zucchini spirals are entwined with glistening vermicelli, topped with golden grilled shrimp. Bright pops of basil leaves, chilies, and thinly sliced radishes create a lively palette, while a sprinkle of crushed peanuts adds a toasted finish. A side of tangy fish sauce dressing deepens the color contrast.

Lemongrass Grilled Shrimp & Zucchini Vermicelli Bowl

Name: Lemongrass Grilled Shrimp & Zucchini Vermicelli Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 Zucchini washed and spiralized or peeled into thin strips; 12 (6 each) Shrimps deveined and shelled except for tail; 100 gm White rice vermicelli; 1 Lemongrass stalk crushed and minced; 2 cloves Garlic minced; 3 tablespoons Vietnamese fish sauce (nuoc nam); 1 Lime juiced; 2 teaspoons Sugar; 1 Fresh red chili sliced; 4 Radishes sliced thin; a handful Fresh basil leaves; 1 tablespoon Roasted peanuts crushed; 1 tablespoon Olive oil; to taste Salt

Light, vibrant, textured main course with Vietnamese flair.

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Vietnamese

Technique Grilling

Diet Friendly Pescatarian

Daily recipe · September 04, 2024

A little about this dish

This Vietnamese-inspired main course is an intriguing and delightful dish in which fresh zucchini strips play a starring role, mingling with succulent grilled shrimp and presenting a surprisingly wonderful fusion of textures and flavors.

Ingredients (for 2)

Zucchini — 2 — washed and spiralized or peeled into thin strips
Shrimps — 12 (6 each) — deveined and shelled except for tail
White rice vermicelli — 100 gm
Lemongrass stalk — 1 — crushed and minced
Garlic — 2 cloves — minced
Vietnamese fish sauce (nuoc nam) — 3 tablespoons
Lime — 1 — juiced
Sugar — 2 teaspoons
Fresh red chili — 1 — sliced
Radishes — 4 — sliced thin
Fresh basil leaves — a handful
Roasted peanuts — 1 tablespoon — crushed
Olive oil — 1 tablespoon
Salt — to taste

Preparation

Step 1 — 🍤 🥣 🌿

In a bowl, combine the shrimp with minced lemongrass, half of the minced garlic, a pinch of salt, and a tablespoon of olive oil. Set aside to marinate.
Step 2 — 🍜 💧 🥣

Soak the vermicelli in warm water until it turns soft. Rinse in cold water and drain.
Step 3 — 🍯 🍋 🌶️

In a small bowl, mix together fish sauce, lime juice, sugar, and chili. Stir until the sugar dissolves. Add the remaining minced garlic to the dressing.
Step 4 — 🍤 🍊 🔥

Grill the marinated shrimps until they change color to a deep orange, then remove from heat.
Step 5 — 🍜 🥒 🍤

Place a portion of noodles at the bottom of your bowl. Arrange zucchini strips and grilled shrimp on top. Garnish with fresh basil leaves, radishes, and a sprinkle of crushed peanuts.
Step 6 — 🥗 🥄 🔄

Serve the dressing on the side. Drizzle over the bowl before eating and give it a quick toss.

A final fox tip

This dish can be a communal experience, allowing everyone to assemble their bowls to their liking. For a vegetarian version, replace the shrimp with tofu. It may look intricate but it's truly easy to make at home, plus kids can help with spiralizing the zucchini and garnishing the bowl.