Speedy Lemongrass Coconut Shrimp Bowls
Meet Week 23's ultimate lifesaver! These vibrant lemongrass and coconut shrimp bowls deliver complex, restaurant-quality flavors in less than 15 minutes. It is the perfect lightning-fast dinner that proves you don't need hours to create a truly unforgettable and unique meal.
Ingredients
- Quick-cooking vermicelli rice noodles200 g
- Raw shrimp (peeled and deveined)600 g
- Coconut milk1 can (400ml)
- Lemongrass paste2 tbsp
- Garlic cloves (minced)3 pcs
- Fresh lime (juiced)1 pc
- Fish sauce1 tbsp
- Fresh cilantro (chopped)1 bunch
Instructions
Place the vermicelli noodles in a large heatproof bowl and cover them completely with boiling water. Let them soak for 3 to 5 minutes until tender, then drain well and divide among four serving bowls.
In a large skillet or wok over medium-high heat, add a splash of cooking oil. Toss in the minced garlic and lemongrass paste, stirring constantly for about 1 minute until highly fragrant.
Add the raw shrimp to the skillet in a single layer. Cook for about 1 to 2 minutes on the first side until they begin to turn a bright pink color, then quickly flip them over.
Pour the coconut milk, fish sauce, and fresh lime juice into the skillet. Let the sauce bubble and simmer for 2 to 3 minutes until the shrimp are just cooked through. Ladle the creamy shrimp mixture directly over the prepared noodles and garnish generously with fresh cilantro.
Save recipe in Veloop
