Grilled Shrimp Asian Noodle Bowl (Printable)

Succulent grilled shrimp atop sesame-infused noodles with crisp vegetables, creamy avocado, and roasted peanuts for a satisfying 30-minute meal.

# What You Need:

→ Shrimp Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp lime juice
05 - 1 tsp honey
06 - 1 clove garlic, minced
07 - 1/2 tsp freshly ground black pepper

→ Noodles

08 - 8 oz egg noodles
09 - 1 tbsp sesame oil
10 - 1 tbsp soy sauce
11 - 2 tsp rice vinegar
12 - 1 tsp toasted sesame seeds

→ Toppings

13 - 1 medium cucumber, julienned
14 - 1 cup bean sprouts, rinsed
15 - 1 large avocado, sliced
16 - 1/3 cup roasted unsalted peanuts, roughly chopped
17 - 2 scallions, thinly sliced
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving

# How to Make It:

01 - In a bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper. Add shrimp and toss to coat evenly. Marinate for 10 to 15 minutes at room temperature.
02 - Cook egg noodles according to package directions. Drain and rinse under cold water until cooled. Toss with sesame oil, soy sauce, rice vinegar, and sesame seeds. Set aside.
03 - Heat a grill or grill pan over medium-high heat. Thread shrimp onto skewers if desired. Grill for 2 to 3 minutes per side until pink with light charring. Transfer to a plate.
04 - Divide dressed noodles among four bowls. Top each with grilled shrimp, julienned cucumber, bean sprouts, avocado slices, and chopped peanuts. Sprinkle with scallions and cilantro leaves.
05 - Serve immediately with lime wedges on the side for squeezing over the bowl.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress or takeout expense.
  • Every bite has a different texture—from the snap of fresh sprouts to the creaminess of avocado to the satisfying chew of the noodles—so you're never bored.
  • The grill marks on the shrimp aren't just for looks; they add this subtle smokiness that makes the whole bowl feel restaurant-quality.
02 -
  • Overcooked shrimp turns rubbery and sad, so watch them like a hawk—they go from perfect to overdone in about 30 seconds flat.
  • Don't slice your avocado until the moment before you assemble because oxygen is its enemy and it browns faster than you'd think possible.
03 -
  • Prep everything before you turn on the grill—once the shrimp hit the heat, you want to be able to plate immediately while they're still warm.
  • If you don't have a grill, a screaming-hot cast iron skillet works just as well and gives you equally impressive char marks.
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