Grilled Shrimp Asian Noodle Bowl (Printer-friendly)

Smoky grilled shrimp over sesame noodles with crisp vegetables, creamy avocado, and crunchy peanuts for perfect balance.

# What You’ll 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

# Directions:

01 - Whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper in a bowl. Add shrimp and toss to coat evenly. Marinate for 10 to 15 minutes.
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 and lightly charred. Remove from heat.
04 - Divide dressed noodles among four bowls. Top each with grilled shrimp, cucumber, bean sprouts, avocado, and peanuts. Sprinkle with scallions and cilantro.
05 - Serve each bowl with lime wedges on the side for additional brightness and acidity.

# Expert Tips:

01 -
  • The grill marks on the shrimp give you that restaurant quality smokiness without feeling fussy or pretentious.
  • It's done in 30 minutes flat, which means you can actually make this on a Tuesday night instead of just imagining it.
  • Every bite has a different texture and flavor hitting at once, so your mouth never gets bored.
02 -
  • Don't skip the marinating step; those 10 to 15 minutes let the shrimp absorb the soy and sesame flavors instead of just sitting in them.
  • If you're worried your grill isn't hot enough, it isn't; the shrimp won't develop color or char if the surface isn't sizzling when they hit it.
  • Keep the noodle dressing separate from the hot noodles until just before serving, or the oil will break down and everything gets greasy.
03 -
  • If your avocado is rock hard when you need it, stick it in a paper bag with a banana for a few hours and it'll soften up without going mushy.
  • Toast your own sesame seeds in a dry skillet for two minutes if you have time; they'll taste brighter and more intentional than pre-toasted versions.
  • A squeeze of lime juice right on the avocado slices the moment you plate them keeps them from browning during the meal.
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