Grilled Shrimp Asian Noodle Bowl (Printable)

Smoky grilled shrimp over sesame noodles with fresh vegetables, creamy avocado, and crunchy peanuts for a perfect balance of flavors.

# Required Ingredients:

→ Shrimp Marinade

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

→ Noodles and Dressing

08 - 8 ounces egg noodles
09 - 1 tablespoon sesame oil
10 - 1 tablespoon soy sauce
11 - 2 teaspoons rice vinegar
12 - 1 teaspoon toasted sesame seeds

→ Toppings and Garnish

13 - 1 medium cucumber, julienned
14 - 1 cup fresh 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

# Preparation Steps:

01 - In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 teaspoon honey, minced garlic, and 1/2 teaspoon black pepper. Add the peeled and deveined shrimp, toss to coat evenly, and allow to marinate for 10 to 15 minutes at room temperature.
02 - Bring a medium saucepan of salted water to a boil. Add egg noodles and cook according to package directions until tender. Drain thoroughly and rinse under cold running water to stop the cooking process. Transfer to a large bowl and toss with 1 tablespoon sesame oil, 1 tablespoon soy sauce, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame seeds. Set aside.
03 - Preheat a grill or grill pan to medium-high heat. Thread marinated shrimp onto metal or soaked wooden skewers if desired, or grill directly on the grill grate. Cook for 2 to 3 minutes per side until the shrimp turn pink and develop light char marks. Transfer grilled shrimp to a clean plate.
04 - Divide the dressed noodles evenly among four serving bowls. Arrange grilled shrimp on top of each portion. Distribute julienned cucumber, fresh bean sprouts, sliced avocado, and chopped peanuts over each bowl. Sprinkle with sliced scallions and fresh cilantro leaves.
05 - Serve each bowl immediately with lime wedges on the side for squeezing over the top at the table. Encourage diners to customize with additional lime juice and cilantro as desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel effortless and impressive.
  • The contrast of warm grilled shrimp against cool noodles and fresh toppings keeps every bite interesting.
  • You can prep components ahead and assemble right before eating, which means less stress when people arrive.
02 -
  • Don't skip the ice bath for the noodles—warm noodles will make the entire bowl feel heavy and mushy rather than fresh and vibrant.
  • Shrimp cook incredibly fast, and overcooked shrimp becomes rubbery and sad, so watch the clock and trust the color change more than your intuition.
  • Assemble this right before eating rather than letting it sit; the avocado will brown and the sprouts will wilt if they sit in the dressing too long.
03 -
  • Prep your vegetables the morning of or a few hours ahead—keep them in separate containers so they stay crisp and you can assemble bowls quickly.
  • If you're cooking for a group, you can grill the shrimp ahead and let them cool, then reheat gently just before serving, which takes pressure off timing.
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