These spicy shrimp and cucumber noodle bowls are light, flavorful, and perfect for warm weather meals. With quick-cooked shrimp, crisp cucumber noodles, and a tangy, spicy dressing, this dish comes together in under 30 minutes. It's a fresh, satisfying dinner that feels a little fancy but couldn't be easier to make.
Bún th?t n??ng, a traditional Vietnamese noodle salad often made with grilled pork, is one of my all-time favorite dishes to order at a Vietnamese restaurant. This recipe is my fresh and speedy twist on that classic, swapping the pork for quick-cooking shrimp to create a light, flavorful meal you can pull together on even the busiest weeknights.
With tender shrimp, crisp cucumbers, fresh herbs, and rice noodles all tossed in a tangy, spicy dressing, these spicy shrimp and cucumber noodle bowls are the perfect balance of refreshing and satisfying. It's a healthy, crave-worthy dish that delivers big flavor with minimal effort, ideal for warm weather or whenever you want something fresh and fast.
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Why you'll love this shrimp noodle bowl.
Light, fresh, and flavorful - The perfect balance of cool, crisp veggies and bold, spicy shrimp.
Quick and easy - Ready in under 30 minutes, making it ideal for busy weeknights.
Inspired by bún th?t n??ng - A fun, shrimp-forward twist on a beloved Vietnamese classic.
Customizable - Use your favorite herbs, adjust the spice level, or swap in another protein like tofu or chicken.
Healthy and satisfying - Packed with lean protein, fresh vegetables, and gluten-free rice noodles.
Great for warm weather - A no-fuss meal that's refreshing, hydrating, and perfect for summer.
Equipment
For this recipe you will need mixing bowls, a whisk and a cast iron skillet or griddle.
Ingredients
- Raw shrimp, peeled and deveined
- Poco Bites® Cocktail Cucumbers, sliced
- Fresh lime juice
- Fish sauce
- Rice vinegar
- Sugar
- Chili garlic sauce
- 2 cloves garlic, crushed
- Fresh ginger
- Toasted sesame oil
- Vegetable oil or olive oil
- Vermicelli rice noodles (cook according to package instructions)
- Fresh herbs: Thai basil, Mint and Cilantro
Optional Toppings
- Shredded lettuce
- Bean sprouts
- Matchstick carrots
- Crushed peanuts
Recipe FAQs
I highly recommend using raw shrimp for this recipe. Both the marinade and the searing give these noodle bowls fantastic flavor and texture that you won't get from using precooked shrimp.
These noodle bowls have a decent kick but won't blow your head off. Feel free to adjust the amount of chili garlic sauce to suit your preferred heat level.
I recommend following the package instructions and cooking to al dente. For the vermicelli I used I brought a pot of water to a rolling boil, added the noodles then immediately turned the heat to low and cooked on a simmer for 5 minutes. Then I drained them and rinsed with cold water.
Thai basil works beautifully in this recipe but feel free to substitute with regular basil if you can't find any.
More summer recipes for you to try.
Grilled Pepper & Mozzarella Sandwiches
Made these Spicy Shrimp and Noodle Bowls? Let me know what you think in the comments!
Recipe
Spicy Shrimp and Noodle Bowls
Equipment
- Mixing bowls
- Cast iron skillet or searing pan
Ingredients
- 1 lb raw shrimp, peeled and deveined
- ⅓ cup fresh lime juice
- 2 tablespoon fish sauce
- 2 tablespoon rice vinegar
- 3 tablespoon sugar
- 1-2 teaspoon chili garlic sauce
- 2 cloves garlic, crushed
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon toasted sesame oil
- 1-2 tablespoon vegetable oil can substitute olive oil
- 8 oz vermicelli rice noodles, cooked according to package instructions
- 1 cup cocktail cucumbers, sliced
To assemble
- shredded lettuce
- matchstick carrots
- bean sprouts
- crushed peanuts
- Fresh Thai basil
- Fresh cilantro, chopped
- Fresh mint, chopped
- Lime wedges
Instructions
- In a small mixing bowl whisk together lime juice, fish sauce, rice vinegar, sugar, chili garlic sauce, garlic, ginger and sesame oil. In a separate bowl combine raw shrimp and 3-4 tablespoon of the sauce. Marinate for 10-15 minutes while you prepare the noodles and vegetables.
- While the shrimp is marinating prepare vermicelli noodles according to package instructions. Drain and rinse with cold water then set aside. Then wash the vegetables, slice the cucumbers, shred the lettuce, cut the carrots and chop the herbs.
- Drizzle oil into a cast iron skillet and heat on high until shimmering. Shaking off any excess liquid, place the shrimp in the hot pan in a single layer. Cook undisturbed over high heat for 1-2 minutes per side until cooked through. Remove from the pan to a plate and set aside.
- Assemble by arranging lettuce, noodles, carrots and bean sprouts in a shallow bowl. Then top with seared shrimp, cucumber slices and chopped herbs. Drizzle with the remaining sauce and sprinkle with crushed peanuts if desired. Enjoy!
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