Grilled Shrimp Asian Noodle Bowl (Print Version)

Vibrant bowl with smoky grilled shrimp, sesame noodles, cucumber, sprouts, avocado, and peanuts.

# 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 fresh 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 fresh bean sprouts
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 at room temperature.
02 - Bring salted water to boil in a medium saucepan. Add egg noodles and cook according to package directions until tender. Drain and rinse under cold running water until completely cooled.
03 - Transfer cooled noodles to a mixing bowl. Add sesame oil, soy sauce, rice vinegar, and toasted sesame seeds. Toss gently until noodles are evenly coated. Set aside.
04 - Heat a grill or grill pan over medium-high heat until hot. Thread marinated shrimp onto skewers if desired. Grill for 2 to 3 minutes per side until shrimp turn pink with light charring. Transfer to a clean plate.
05 - Divide dressed noodles evenly among four serving bowls. Top each bowl with grilled shrimp, julienned cucumber, bean sprouts, avocado slices, and chopped peanuts. Garnish with sliced scallions and fresh cilantro leaves.
06 - Place lime wedges alongside each bowl for squeezing over the noodles just before eating. Serve immediately while shrimp is still warm.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means you can make it on a weeknight without stress or sacrifice.
  • The contrast between smoky grilled shrimp and cool, creamy avocado feels indulgent without being heavy.
  • Everything is customizable—swap noodles, add heat, skip the peanuts—so it works for almost any table.
02 -
  • Don't skip the cold water rinse on the noodles—they'll clump and feel starchy if you don't, which completely changes the texture of the finished bowl.
  • If you over-marinate the shrimp beyond 20 minutes, the acid and salt will start to cure the meat and it becomes mushy when grilled, so time it carefully.
  • Avocado browns quickly once sliced, so slice it last—literally as you're assembling the bowls, not five minutes before.
03 -
  • If your shrimp is frozen, thaw it in the fridge overnight—it thaws gently and stays tender, unlike room temperature thawing which speeds up the cooking process and can make them tough.
  • Toast your own sesame seeds in a dry pan for a full minute before using them; the difference in depth and aroma is something you'll notice immediately.
  • Pat the shrimp completely dry before grilling so they get a proper sear instead of steaming; a paper towel works perfectly.
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