Spicy Shrimp and Cucumber Noodle Bowls 

Enjoy a refreshing and flavorful meal with these spicy shrimp and cucumber noodle bowls! Perfect for a light lunch or dinner. Here’s how to make them:

Ingredients
For the Shrimp Marinade:

1 lb raw shrimp, peeled and deveined
⅓ cup fresh lime juice
2 tbsp fish sauce
2 tbsp rice vinegar
3 tbsp sugar
1-2 tsp chili garlic sauce (adjust to taste)
2 cloves garlic, crushed
½ tsp fresh ginger, grated
¼ tsp toasted sesame oil
1-2 tbsp vegetable oil (can substitute olive oil)
For the Noodle Bowl:

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
Marinate the Shrimp:
In a bowl, combine the lime juice, fish sauce, rice vinegar, sugar, chili garlic sauce, crushed garlic, grated ginger, and toasted sesame oil. Mix well.
Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for about 15-20 minutes.
Cook the Shrimp:
In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat.
Prepare the Noodles:
While the shrimp is cooking, prepare the vermicelli rice noodles according to the package instructions. Drain and set aside.
Assemble the Bowls:
In serving bowls, start with a base of cooked vermicelli noodles. Top with sliced cucumbers, shredded lettuce, matchstick carrots, and bean sprouts.
Add the cooked shrimp on top, and garnish with crushed peanuts, fresh Thai basil, cilantro, and mint.
Serve:
Serve the bowls with lime wedges on the side for squeezing over the top. Enjoy this vibrant and spicy dish!