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Fresh Vietnamese Spring Roll Burrito Bowls with Grilled Shrimp

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A fresh, colorful, and healthy Vietnamese-inspired bowl featuring grilled shrimp, crisp veggies, fragrant herbs, and a tangy dipping sauce. Ready in under 30 minutes, perfect for light lunches or dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil (optional)
  • 1 clove garlic, minced
  • Freshly ground black pepper, to taste
  • 2 cups cooked jasmine rice
  • 1 cup cooked rice vermicelli noodles, cooled
  • 1 cup shredded lettuce (butter lettuce or iceberg)
  • 1 medium cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 cup bean sprouts, rinsed
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • Fresh Thai basil (optional)
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 small clove garlic, minced
  • 1 small red chili, thinly sliced (optional)
  • Water to thin (about 1 tablespoon)
  • Optional toppings: chopped roasted peanuts, thinly sliced red onion, avocado slices

Instructions

  1. Marinate the shrimp: In a bowl, combine soy sauce, honey, sesame oil, minced garlic, and black pepper. Add the shrimp and toss until evenly coated. Let sit for 15–20 minutes.
  2. Cook the rice and noodles: Cook jasmine rice (about 15 minutes) and soak rice vermicelli noodles in hot water for 3–5 minutes until tender. Drain and set aside.
  3. Prepare fresh veggies and herbs: Shred lettuce, slice cucumber thinly, grate carrots, rinse bean sprouts, and pluck mint, cilantro, and Thai basil leaves. Keep chilled until assembly.
  4. Grill the shrimp: Heat grill or grill pan to medium-high. Cook shrimp 2–3 minutes per side until pink and slightly charred. Cook in batches if needed.
  5. Mix the dipping sauce: Whisk together fish sauce, lime juice, sugar, minced garlic, and sliced chili. Add water to thin if needed. Adjust sweetness or acidity to taste.
  6. Assemble the bowls: Start with jasmine rice and vermicelli, layer shredded lettuce, cucumber, carrots, and bean sprouts. Top with grilled shrimp and fresh herbs. Drizzle with dipping sauce and sprinkle optional toppings. Serve immediately.

Notes

Do not over-marinate shrimp (15-20 minutes max) to avoid mushy texture. Use high heat for grilling to lock in juices and get a nice char. Use two forks to turn shrimp to prevent tearing. Prepare veggies ahead for quick assembly. Adjust dipping sauce sweetness and acidity to taste. Store herbs wrapped in damp paper towels in fridge to keep fresh. For gluten-free, use tamari instead of soy sauce and verify rice vermicelli is gluten-free.

Nutrition

Keywords: Vietnamese spring roll bowl, grilled shrimp bowl, healthy shrimp recipe, fresh herb bowl, quick Vietnamese meal, burrito bowl, gluten-free shrimp bowl

Find it online: https://lumalunch.com/fresh-vietnamese-spring-roll-burrito-bowls-with-grilled-shrimp-easy-recipe-for-flavorful-healthy-meals/