Grilled Shrimp Asian Bowl (Printable Version)

Smoky grilled shrimp with sesame egg noodles, fresh cucumber, sprouts, avocado, and crunchy peanuts.

# What You'll Need:

→ Shrimp Marinade

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon lime juice
05 - 1 teaspoon honey
06 - 1 clove garlic, minced
07 - 1/2 teaspoon freshly ground black pepper

→ Noodles

08 - 8 ounces egg noodles
09 - 1 tablespoon sesame oil
10 - 1 tablespoon soy sauce
11 - 2 teaspoons rice vinegar
12 - 1 teaspoon toasted sesame seeds

→ Toppings and Garnish

13 - 1 medium cucumber, julienned
14 - 1 cup fresh bean sprouts, rinsed
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

# How To Make:

01 - In a medium bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper until combined. Add shrimp and toss thoroughly to coat. Cover and marinate for 10 to 15 minutes at room temperature.
02 - Bring a medium saucepan of salted water to a rolling boil. Add egg noodles and cook according to package directions until al dente. Drain and rinse under cold running water until completely cooled.
03 - Transfer cooled noodles to a large mixing bowl. Add sesame oil, soy sauce, rice vinegar, and toasted sesame seeds. Toss gently until evenly coated. Set aside.
04 - Preheat a grill or grill pan over medium-high heat until hot. Thread marinated shrimp onto skewers if desired, or grill directly on the grate. Grill for 2 to 3 minutes per side until shrimp turns pink with light char marks. Remove from heat.
05 - Divide dressed noodles evenly among four serving bowls. Arrange grilled shrimp on top of each portion. Distribute julienned cucumber, bean sprouts, avocado slices, and chopped peanuts over each bowl. Sprinkle with sliced scallions and fresh cilantro leaves.
06 - Transfer bowls to serving plates. Place lime wedges alongside each bowl for guests to squeeze over their portion. Serve immediately while shrimp is still warm.

# Helpful Hints:

01 -
  • It comes together faster than takeout, and tastes infinitely fresher than anything delivered in a box.
  • The contrast between warm grilled shrimp and cool, crisp vegetables feels indulgent but somehow light.
  • One bowl holds every flavor profile you crave—smoky, nutty, tangy, creamy—so there's no need to overthink dinner.
02 -
  • Overcooking shrimp by even 30 seconds turns them rubbery and ruins the whole meal—they go from perfect to sad in a heartbeat, so watch them like a hawk and pull them the moment they're pink through.
  • Don't skip the cold water rinse on the noodles; it sounds like a small step, but it's what keeps them from clumping together and tasting starchy instead of silky.
03 -
  • Don't let the shrimp sit in the marinade longer than 20 minutes or the lime juice will start breaking them down and making them mushy—there's a window where it's perfect and you want to hit it.
  • Keep a squeeze bottle of sriracha and a small dish of extra sesame oil on the table so people can adjust the heat and richness to their exact preference.
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