Vietnamese Lemongrass Shrimp with Rice Vermicelli
Charred shrimp tossed with fresh lemongrass, garlic, and chili over cool rice vermicelli and peanut sauce. Ready in 15 minutes — the kind of bright, garlicky dinner that feels like takeout but tastes homemade.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 stalks lemongrass stalks, white and light green parts, minced
- 4 cloves garlic, minced
- 1 whole red chili, thinly sliced (or 0.5 tsp red pepper flakes)
- 2 tbsp fish sauce
- 6 oz rice vermicelli (dried)
- ½ cup peanut sauce (jarred or homemade)
Instructions
- 1
Boil salted water in a pot. Add rice vermicelli and cook 4 minutes until tender. Drain, rinse with cool water, and divide between two bowls.
- 2
Heat 2 tbsp oil in a large skillet over high heat until shimmering, about 90 seconds.
- 3
Add lemongrass, garlic, and chili. Cook 30 seconds, stirring constantly, until fragrant.
- 4
Add shrimp and fish sauce. Stir constantly for 3–4 minutes until shrimp turn pink and edges begin to char.
- 5
Divide shrimp and aromatics between the two bowls over the vermicelli.
- 6
Drizzle peanut sauce over each bowl and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon or spatula
- knife and cutting board
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
