These Vietnamese Shrimp Bowls deliver a vibrant, restaurant-worthy meal in about 30 minutes. They feature plump shrimp marinated in a zesty garlic-lime mixture, served over jasmine rice with fresh herbs, crisp veggies, and a legendary nuoc cham sauce. This dish is endlessly customizable and bursting with flavor.
Why You’ll Love This Vietnamese Shrimp Bowls
- Flavor Explosion: Savory shrimp, fresh herbs, crunchy veggies, and punchy sauce create a symphony of tastes.
- Surprisingly Simple: Straightforward components and shared ingredients make for an impressive yet easy dinner.
- Meal Prep Friendly: Cook shrimp and rice ahead; the sauce improves overnight for easy assembly.
- Fresh & Wholesome: Packed with lean protein, healthy fats, and a rainbow of energizing vegetables.
Ingredients & Tools
For the Shrimp:
- 450 g large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tbsp neutral oil (like avocado or grapeseed)
For the Nuoc Cham Sauce:
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp water
- 1 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 small garlic clove, minced
- 1-2 Thai bird’s eye chilies, finely sliced (adjust to taste)
For the Bowls:
- 200 g jasmine rice, cooked
- 1 cucumber, julienned or thinly sliced
- 2 medium carrots, julienned
- 100 g red cabbage, thinly sliced
- A large handful of fresh mint leaves
- A large handful of fresh cilantro leaves
- 60 g roasted, salted peanuts, roughly chopped
- Lime wedges, for serving
Tools: A large skillet or wok, a small bowl for mixing sauce, a sharp knife, and a cutting board.
Notes: Don’t skip the fresh herbs — they are non-negotiable for that authentic, bright flavor. Many ingredients, like fish sauce and lime juice, are used in multiple parts of the recipe.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 65 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor absorption. If using frozen shrimp, make sure they are completely thawed and patted very dry with paper towels before marinating. This helps them sear instead of steam.
- Don’t be shy with the fish sauce. It might smell potent straight from the bottle, but I promise it mellows out beautifully and provides that essential savory, umami backbone to both the shrimp and the sauce. It’s the secret weapon.
- Prep your veggies ahead. The bowl assembly goes lightning-fast once the shrimp are cooking. Having all your vegetables sliced, herbs picked, and sauce mixed beforehand makes the process smooth and stress-free. A little mise en place goes a long way here.
- Taste your nuoc cham as you go. The perfect balance is personal. Want it more sour? Add lime. Sweeter? A pinch more sugar. It should be a harmonious blend that makes your taste buds sing.
How to Make Vietnamese Shrimp Bowls
Step 1: Marinate the Shrimp. In a medium bowl, combine the minced garlic, 2 tablespoons of fish sauce, honey, 1 tablespoon of lime juice, and the neutral oil. Add your patted-dry shrimp and toss until they’re evenly coated. Let them sit for 10-15 minutes at room temperature. Don’t marinate for much longer, as the lime juice can start to “cook” the shrimp and make them rubbery.
Step 2: Make the Nuoc Cham Sauce. While the shrimp are marinating, let’s make the star of the show. In a small bowl, whisk together the 3 tablespoons each of fish sauce and lime juice, water, rice vinegar, sugar, minced garlic, and sliced chilies. Whisk until the sugar is completely dissolved. Give it a taste and adjust if needed — this is your chance to make it perfect for you. Set it aside.
Step 3: Cook the Rice & Prep the Veggies. If you haven’t already, get your jasmine rice cooking according to package instructions. Fluff it with a fork when it’s done. Now, turn your attention to the vegetables. Julienne or thinly slice the cucumber and carrots, and shred the red cabbage. Pick the mint and cilantro leaves from their stems. Having this colorful array ready makes assembly a joy.
Step 4: Cook the Shrimp. Heat your large skillet or wok over medium-high heat. You want it nice and hot. Add the shrimp in a single layer, making sure not to crowd the pan (you might need to do this in two batches). Cook for about 1-2 minutes per side, until they turn pink, opaque, and develop a slight caramelized sear. They cook fast, so keep an eye on them! Transfer them to a clean plate once done.
Step 5: Assemble Your Bowls. This is the fun part! Divide the fluffy jasmine rice among four bowls. Artfully arrange the cooked shrimp, cucumber, carrots, and red cabbage over the rice. Scatter a generous amount of fresh mint and cilantro leaves over the top, and finish with a hearty sprinkle of chopped peanuts for that crucial crunch.
Step 6: Serve and Enjoy! Serve the bowls immediately, with lime wedges on the side and the nuoc cham sauce in a small pitcher or bowl for everyone to drizzle generously over their own creation. The trick is to get a bit of every component — shrimp, rice, veg, herb, and sauce — in one glorious forkful.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 2 days.
- Freezer: Freezing is not recommended due to fresh herbs and vegetables.
- Reviving: Bring components to room temperature; refresh herbs in ice water if wilted.
Serving Suggestions
Complementary Dishes
- Fresh Summer Rolls — These are the perfect starter. The cool, soft rice paper wrappers filled with shrimp, herbs, and vermicelli noodles echo the flavors in the bowl without being redundant.
- A Simple Green Papaya Salad — If you can find green papaya, this sharp, crunchy, and spicy salad provides a fantastic textural and flavor contrast that elevates the whole meal.
- Grilled Lemongrass Chicken Skewers — For a larger feast, these skewers add another layer of savory, aromatic protein that pairs beautifully with the nuoc cham sauce.
Drinks
- Vietnamese Iced Coffee — The strong, sweet, and creamy notes of a classic cà phê sữa đá are a legendary pairing, cutting through the dish’s savory and spicy notes.
- Jasmine Iced Tea — A light, floral, and unsweetened jasmine tea is a refreshing and palate-cleansing choice that doesn’t compete with the complex flavors.
- A Crisp Lager — A cold, light beer like a Japanese or Vietnamese lager provides a bubbly, clean finish that complements the shrimp and herbs wonderfully.
Something Sweet
Vietnamese Shrimp Bowls
Make restaurant-worthy Vietnamese Shrimp Bowls at home in 30 minutes! Featuring zesty shrimp, fresh herbs, and nuoc cham sauce. Get the easy recipe now!
Ingredients
For the Shrimp:
-
450 g large shrimp (peeled and deveined)
-
3 cloves garlic (minced)
-
2 tbsp fish sauce
-
1 tbsp honey or maple syrup
-
1 tbsp lime juice
-
1 tbsp neutral oil (like avocado or grapeseed)
For the Nuoc Cham Sauce:
-
3 tbsp fish sauce
-
3 tbsp lime juice
-
2 tbsp water
-
1 tbsp rice vinegar
-
1.5 tbsp sugar
-
1 small clove garlic (minced)
-
1-2 Thai bird's eye chilies (finely sliced (adjust to taste))
For the Bowls:
-
200 g jasmine rice (cooked)
-
1 cucumber (julienned or thinly sliced)
-
2 medium carrots (julienned)
-
100 g red cabbage (thinly sliced)
-
A large handful fresh mint leaves
-
A large handful fresh cilantro leaves
-
60 g roasted, salted peanuts (roughly chopped)
-
Lime wedges (for serving)
