Lemongrass Coconut Shrimp Vermicelli Bowl

Lemongrass Coconut Shrimp Vermicelli Bowl – A bright, coastal Vietnamese bowl built on lemongrass‑marinated shrimp, cool vermicelli, fresh herbs, and a light coconut‑lime dressing. It’s fast, fresh, and weeknight‑friendly — the kind of bowl that feels restaurant‑level but comes together with simple pantry staples.

Why You’ll Love Lemongrass Coconut Shrimp Vermicelli Bowl

This recipe hits that perfect balance of fresh, savory, citrusy, and aromatic. The shrimp marinates quickly, the noodles cook in minutes, and the dressing stays light thanks to coconut water instead of heavy coconut milk. It’s a clean, modern Vietnamese bowl that works for meal prep, weeknights, or warm‑weather dinners. Pair with Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Browse More Bowl Recipes:

• Spice & Heat: Coastal Chili-Lime Shrimp Bowl
• Classic Recipe: Charred Lemongrass Steak with Coconut‑Lime Chimichurri
• Crunch: Vietnamese Egg Roll Vermicelli Bowl
• Brightness & Texture: Spring Sesame Shrimp Crunch Salad Bowl
• More Shrimp Inspired Recipes

What Makes This Recipe Work

1. Lemongrass & Shrimp = Fast, High‑Impact Flavor

Related Tip: How to Prepare Fresh Lemongrass

Shrimp takes on lemongrass quickly, so you get deep flavor without long marinating times. The char from the pan or grill adds smoky depth that balances the bright herbs.

2. Coconut Water Dressing Keeps It Light

Instead of a heavy coconut sauce, this bowl uses coconut water for subtle sweetness and freshness. It ties everything together without weighing the bowl down.

3. Vermicelli Keeps the Bowl Cool and Fresh

Bún noodles are naturally light and neutral, making them the perfect base for bold toppings and citrusy dressing. They also chill beautifully — ideal for warm days or meal prep.

4. Built‑In Texture

You get:

• crisp cucumbers
• bright herbs
• pickled vegetables
• tender shrimp
• crunchy shallots

Every bite hits differently.

Ingredient Notes

Shrimp & Marinade

• Lemongrass: Fresh is best; use only the white, tender part. How to Prepare Fresh Lemongrass
• Fish sauce + soy sauce: Classic savory base.
• Lime zest: Adds brightness without extra liquid.

Related Pantry Tips:

• Fresh Lemongrass: How to Prepare Fresh Lemongrass
• Fish Sauce Basics: A Beginner’s Guide to Fish Sauce (Nước Mắm)
• Vietnamese Herb Guide: The Top 3 Vietnamese Herbs You’ll Find in Everyday Vietnamese Cooking
• Explore More Pantry Tips

Bowl Base

• Vermicelli noodles: Look for dried rice vermicelli (bún). Check out The Best Ways to Use Rice Vermicelli in Vietnamese Cooking
• Lettuce or cabbage: Adds crunch and structure.

Fresh Toppings

• Thai basil, cilantro, scallions, cucumber, pickled carrot & daikon — all optional but highly recommended.

Coconut–Lime Dressing

• Coconut water: Light sweetness.
• Fish sauce: Salty, savory backbone.
• Lime juice: Brightens everything.
• Thai chile: Optional heat.

Related Recipes: Shrimp-Based Recipes

5-Step Recipe Summary

1. Marinate the Shrimp. Combine lemongrass, garlic, fish sauce, soy sauce, oil, sugar, pepper, and lime zest. Toss shrimp and let sit 10–15 minutes.

2. Cook the Vermicelli. Boil according to package instructions, rinse under cold water, and drain well.

3. Make the Dressing. Whisk coconut water, lime juice, fish sauce, sugar, garlic, and chile.

4. Cook the Shrimp. Sear in a hot pan or grill pan for 2–3 minutes per side until lightly charred.

5. Assemble the Bowls. Layer vermicelli and lettuce → add shrimp → top with herbs, cucumbers, pickles, scallions → finish with crispy shallots and dressing

Explore Tips: 5-Tips to Layering Your Perfect Vietnamese-Inspired Bowl

Variations & Add-Ins to Try

• Add avocado for creaminess
• Swap shrimp for tofu or chicken
• Add mango for a tropical twist
• Use chili crisp for heat
• Add roasted peanuts for crunch

Related Recipes:

• Mango Theme: Spring Sesame Shrimp Crunch Salad Bowl
• More Spice: Coastal Chili-Lime Shrimp Bowl
• Vegetarian Option: Crispy Garlic Tofu Bánh Mì
• Browse More Vietnamese Bowl recipes.

Vermicelli Bowl FAQ

Can I use frozen shrimp?

Yes — just thaw completely and pat dry so they sear instead of steaming.

Can I prep this ahead?

Yes. Keep noodles, shrimp, herbs, and dressing separate until serving.

Can I use coconut milk instead of coconut water?

You can, but it will be heavier. Coconut water keeps the bowl light and fresh.

What type of noodles should I buy?

Look for dried rice vermicelli (bún). They cook quickly and stay springy.

Is this bowl spicy?

Only if you add Thai chile. The base recipe is mild and kid‑friendly.

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