Shrimp Vermicelli

Shrimp Vermicelli

This shrimp vermicelli is simple to prepare and perfect for meal prep. It is a fresh, flavorful take on a Vietnamese classic.

Recipe

For the Shrimp:

• 1 lb shrimp, peeled and deveined

• ½ of the sauce mixture (see below)

• 1–2 Tbsp oil (for cooking)

For the Sauce:

• ⅓ cup lime juice

• 2 Tbsp fish sauce

• 2 Tbsp rice vinegar

• 2 Tbsp sugar

• 4 garlic cloves, minced

• 1 tsp ginger, grated

• 1 tsp sesame oil

• 1 Thai chili, finely chopped (adjust to spice preference)

For Assembly:

• 12 oz vermicelli noodles

• 1 English cucumber, sliced into ribbons

• 4 carrots, sliced into ribbons

• Crushed peanuts (for garnish)

• Fresh herbs (cilantro, mint, or Thai basil, optional)

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Instructions

Prepare the Noodles:

1. Bring a large pot of water to a boil and cook the vermicelli noodles according to package instructions.

2. Drain and rinse under cold water until the water runs clear—this keeps the noodles fresh and prevents them from sticking.

3. Let the noodles cool completely.

Make the Sauce:

4. In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, garlic, ginger, sesame oil, and finely chopped Thai chili.

Marinate the Shrimp:

5. In a large bowl, toss the shrimp with half of the sauce mixture.

6. Let marinate for 30 minutes. (Reserve the remaining sauce for drizzling later.)

Cook the Shrimp:

7. Heat 1–2 Tbsp oil in a cast iron pan over medium-high heat.

8. Add shrimp in a single layer, being careful not to overcrowd the pan.

9. Cook for 2–3 minutes per side, until fully cooked and slightly blackened for a crispy texture.

   

   

Assemble:

10. Divide the cooled vermicelli noodles into four meal prep containers or bowls.

11. Top with shrimp and drizzle the reserved sauce over everything.

12. Garnish with crushed peanuts and fresh herbs if using.

13. Add cucumber ribbons and carrots

Enjoy!