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Lemongrass Coconut Shrimp Vermicelli Bowl

Coastal Vietnamese bowl featuring lemongrass‑marinated shrimp, fresh herbs, crisp vegetables, and cool vermicelli, finished with a light coconut‑lime dressing that keeps the flavors clean, modern, and vibrant
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine seafood, Vietnamese
Servings 4

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Grill or cast‑iron skillet
  • Pot for vermicelli
  • Small bowl (for dressing)

Ingredients
  

Shrimp and Marinade

  • 1.25 lbs large shrimp peeled and deveined
  • 1 stalk lemongrass finely minced
  • 2 cloves garlic minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil
  • 1 teaspoon sugar
  • 1 half teaspoon black pepper
  • Zest of one lime

Bowl Base

  • 8 ounces dried vermicelli noodles
  • 1 cup shredded lettuce or cabbage
  • Fresh and Bright Toppings
  • 1 cup cucumber slices or ribbons
  • One half cup pickled carrot and daikon
  • One half cup Thai basil
  • One quarter cup cilantro
  • 2 scallions thinly sliced
  • Crispy shallots

Coconut Lime Dressing

  • 3 tablespoons coconut water
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 clove garlic minced
  • 1 small Thai chil sliced optional

Instructions
 

  • Marinate the shrimp with lemongrass garlic fish sauce soy sauce oil sugar pepper and lime zest for 10 to 15 minutes.
  • Cook the vermicelli according to package instructions rinse under cold water and drain well.
  • Whisk together the coconut water lime juice fish sauce sugar garlic and chile to make the dressing.
  • Heat a grill pan or skillet over medium high heat and cook the shrimp until lightly charred and opaque.
  • Assemble bowls with vermicelli and shredded lettuce as the base.
  • Top with grilled shrimp.
  • Add cucumber pickled vegetables herbs scallions and crispy shallots.
  • Finish with the coconut lime dressing and extra lime.

Notes

Shrimp cooks quickly and absorbs lemongrass flavor well.
Coconut water in the dressing adds subtle sweetness without heaviness.
Vermicelli aligns with your strongest indexing signals.
Pickled vegetables add acidity that balances the lemongrass and coconut.
Keep noodles and toppings separate if prepping ahead.
Keyword bún tôm, coconut shrimp bowl, fresh Vietnamese noodles, lemongrass shrimp, modern Vietnamese, vermicelli bowl, Vietnamese shrimp bowl, weeknight bowl