Bowl with shrimp, rice, beans, lettuce, pico de gallo, corn, shredded cheese, sour cream and avocado slices.
Where this dish comes from
The lemongrass shrimp bowl is Southeast Asia distilled — fragrant lemongrass-marinated shrimp over jasmine rice with fresh cucumber, pickled daikon, and a nuoc cham drizzle. Clean, bright, and completely satisfying.
1½ lbs large shrimp, marinated in lemongrass marinade (bruised and minced lemongrass, garlic, shallot, fish sauce, lime juice, palm sugar, turmeric) for 20–30 minutes maximum — do not over-marinate
Nuoc cham: fish sauce + lime juice (1:1) + 2 parts water + sugar + minced garlic + fresh chili
Quick-pickled daikon and carrot: julienned, rice vinegar and sugar, rest 20 min
Steamed jasmine rice, fresh cucumber, fresh mint and cilantro
Instructions
1
20–30 minutes maximum for the marinade — lime and fish sauce begin to cook the shrimp beyond this. Cook shrimp in a hot pan, 90 seconds per side — done the moment they turn pink and curl. Do not overcook. Assemble: jasmine rice base. Shrimp arranged on top. Pickled daikon and carrot at one side. Fresh cucumber at another. A generous herb bundle (mint, cilantro) — visibly abundant. Drizzle nuoc cham around the base and a small amount over the shrimp. The herbs are not garnish; they are the bowl.