Grilled Shrimp Asian Noodle Bowl (Printable)

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

# Ingredient List:

→ Shrimp

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

# How To Make It:

01 - In a bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, and black pepper. 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. 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, and 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 immediately with lime wedges on the side for squeeze-over seasoning.

# Expert Tips:

01 -
  • It's ready faster than you'd think, and somehow tastes even better than restaurant versions because you control every element.
  • The contrast between smoky grilled shrimp and cool, creamy avocado hits different every single time you eat it.
  • You can prep everything ahead, then just grill the shrimp when hunger strikes—perfect for meal-prepping or spontaneous dinners.
02 -
  • Cold shrimp against cold noodles sounds good in theory but tastes flat—grill your shrimp hot and use them while they're still warm, letting that heat wake up everything around them.
  • Don't marinate shrimp longer than twenty minutes or the acid starts to cook the exterior before the grill even touches it, making them rubbery and sad.
  • The avocado is delicate and will brown if it sits too long, so slice it at the last possible moment, even if it feels chaotic.
03 -
  • Pat your shrimp completely dry before grilling—water is the enemy of a good sear, and dry shrimp get those crispy, charred edges that make people stop talking.
  • Don't skip the cold rinse on the cooked noodles; it stops them cooking and keeps them from getting mushy, which is the difference between fresh-tasting and sad.
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