Peanut Noodle Shrimp Bowl


Main Dish
Peanut Noodle Shrimp Bowl

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    What's not to love about this peanut-flavored rice noodle entrée? It's perfectly portioned for 2 servings and only uses 5 ingredients!

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    Servings and Ingredients

    Serves 2
    10 Fish Market shell-on EZ peel & deveined raw shrimp, (16 to 20 ct.) thawed
    ¾ c. Full Circle Market organic peanut satay sauce, divided
    3 oz. vermicelli rice noodles
    2 c. Hy-Vee coleslaw mix
    ½ c. green onions, sliced, plus additional for garnish
    Fresh cilantro, for garnish
    Hy-Vee Select Sriracha mayo sandwich spread, for serving

    Things To Grab

    • 2 (12-inch) bamboo skewers
    • Charcoal or gas grill
    • Large pot
    • Colander
    • Meat thermometer
    • Medium bowl


    1. Soak 2 (12-inch) bamboo skewers in water for 30 minutes. Meanwhile, preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).

    2. Peel shrimp and remove tails. Pat shrimp dry with paper towels. Thread shrimp onto presoaked bamboo skewers. Brush both sides of shrimp with 1/4 cup peanut sauce. 

    3. Cook rice noodles in boiling water for 2 to 3 minutes or until al dente. Use a fork to separate the noodles during cooking. Drain; rinse under cold water to stop cooking. Transfer noodles to a large bowl; set aside to cool.

    4. Grill shrimp for 6 to 7 minutes or until shrimp reach 145 degrees, turning halfway through. Transfer to a plate; set aside. 

    5. Add coleslaw mix and 1/2 cup green onions to noodles in bowl. Drizzle with remaining 1/2 cup peanut sauce; toss to combine.

    6. Divide noodle mixture between 2 serving bowls. Place shrimp skewers on top. Garnish with additional green onions and cilantro; serve with Sriracha mayo, if desired.

    Recipe Source:

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