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Vietnamese-Style Noodles with Grilled Shrimp

Rice noodles, a lime vinaigrette, and smoky shrimp are the stars of this vegetable-heavy, gluten-free noodle bowl.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
558 calories per serving


> 8 oz vermicelli rice noodles
> 2 tbsp fish sauce
> 2 tsp sugar
> 3 tbsp lime juice
> 2 tsp minced garlic
> 3 tbsp sesame oil, divided
> 3/4 cup roasted unsalted peanuts
> 12 oz frozen peeled, deveined raw shrimp, thawed
> 2 cups shredded carrots
> 2 cups shredded cabbage
> 1/2 cup cilantro leaves


Set grill or large grill pan to high. Heat a large pot of water to a boil on high. Cook the noodles according to package directions, then rinse with cold water.
Meanwhile, in a small bowl, stir together the fish sauce, sugar, lime juice, garlic, and 1 tbsp sesame oil until sugar dissolves. Finely chop the peanuts.
Pat the shrimp dry and add to a medium bowl along with remaining 2 tbsp sesame oil. Season with salt and pepper. Toss until well coated. Grill 3–4 min., until cooked through.
Divide the cooked noodles among 4 serving bowls. Top with the carrots, cabbage, and shrimp. Garnish with the cilantro and peanuts. Drizzle with the lime dressing.


If you don’t have a grill pan, sear the shrimp in a heavy-bottomed skillet.

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