Name: Shrimp Noodle Bowl
Prep time: 20 min
Total time: 20 min
Ingredients: 20 raw medium shrimp, (cleaned and deveined, tail on (about 6 oz.)); 10 tsp. low-sodium fish sauce ((like nuoc cham)); Finely ground black pepper; ½ tsp. ground turmeric; 8 oz. dry rice noodles ((or vermicelli pasta)); Boiling water, (divided use); 1 cup bean sprouts; 1 medium cucumber, (cut into matchstick-sized pieces); 1 medium carrot, (cut into matchstick-sized pieces); 4 lettuce leaves, (chopped); 2 Tbsp. fresh cilantro leaves; 2 Tbsp. chopped fresh mint leaves; 2 Tbsp. chopped fresh Thai basil (or basil) leaves; ¼ cup chopped raw peanuts; 2 Tbsp. honey; 3 Tbsp. fresh lime juice

With this quick, easy recipe, you can skip takeout and enjoy a fresh, homemade noodle bowl that’s filled with healthy ingredients.

Cook the seasoned shrimp in just three to five minutes, then pile it onto rice vermicelli noodles with bean sprouts, cucumber, carrot, lettuce, cilantro, mint, and basil for a flavor explosion.

The finishing touch? A tangy broth and crushed peanuts.

Pro tip: Letting shrimp marinate with spices helps the meat absorb as much flavor as possible.

However, if you’re in a hurry, you can reduce the time or cook the shrimp immediately.

We suggest grilling or broiling the shrimp in this recipe, but you can also cook it in a pan on the stovetop over medium heat for three to five minutes, or until shrimp are opaque and firm.

This authentic Shrimp Noddle Bowl is a quick, cozy weeknight meal made with seasoned shrimp, a host of fresh veggies, rice noodles, and a tangy broth.

3.68 from 34 votes

Shrimp Noodle Bowl

This authentic Shrimp Noddle Bowl is a quick, cozy weeknight meal made with seasoned shrimp, a host of fresh veggies, rice noodles, and a tangy broth.

Course Main Course

Cuisine Thai

Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Servings 4 Servings

Calories 364 kcal

Author Beachbody

Ingredients

20 raw medium shrimp, cleaned and deveined, tail on (about 6 oz.)
10 tsp. low-sodium fish sauce (like nuoc cham)
Finely ground black pepper
½ tsp. ground turmeric
8 oz. dry rice noodles (or vermicelli pasta)
Boiling water, divided use
1 cup bean sprouts
1 medium cucumber, cut into matchstick-sized pieces
1 medium carrot, cut into matchstick-sized pieces
4 lettuce leaves, chopped
2 Tbsp. fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
2 Tbsp. chopped fresh Thai basil (or basil) leaves
¼ cup chopped raw peanuts
2 Tbsp. honey
3 Tbsp. fresh lime juice

Instructions

Combine shrimp, pepper, and turmeric in a small bowl; cover. Refrigerate for 30 minutes.
Cook rice noodles in water according to package directions. Drain; set aside.
Preheat grill or broiler on high.
Grill or broil shrimp for 3 to 5 minutes, or until shrimp is opaque and firm.
Evenly divide rice noodles lettuce between four serving bowls.
Top evenly with bean sprouts, cucumber, carrot, lettuce, cilantro, mint, and basil. Set aside.
To make broth, combine ¾ cup hot water, ¼ cup fish sauce, honey, and lime juice; mix well.
Top each bowl evenly with broth and sprinkle with peanuts; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Shrimp Noodle Bowl

Amount Per Serving (1 serving)

Calories 364 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 65mg22%

Sodium 319mg14%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 11g12%

Protein 15g30%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
½ Red
2½ Yellow
½ Blue

2B Mindset Plate It!
A great lunch option. Replace noodles with more veggies for dinner.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Kirsten Morningstar