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Omsom x Chopt: Lemongrass BBQ...

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BY: Kim Pham

Omsom x Chopt: Lemongrass BBQ Shrimp w/ Vermicelli Noodles Recipe

Equipment Needed

small bowl

medium pot

saute pan

chef’s knife

strainer

cutting board

bowls for plating & cutlery

Cooking Time

20

minutes

Serving Count

2

servings

Ingredients

  • 1 Omsom Lemongrass BBQ Starter
  • 1 Chopt Chili Coriander Vinaigrette
  • 1 lb. medium sized shrimp, peeled + deveined
  • 2 cups butter lettuce, shredded
  • 8 oz. rice noodles 
  • 1 small carrot, shredded 
  • 1 cup bean sprouts
  • ½ cup mint, torn by hand 
  • ½ cup cilantro, torn by hand 
  • ¼ cup crushed peanuts (optional)
  • neutral cooking oil

Serve with:

Garnish with crushed peanuts and a drizzle of vinaigrette over the top for extra tang!


Instructions

  1. Cook the noodles, according to the package instructions. Rinse with cold water thoroughly after cooking, drain,and set aside. 
  2. Marinate carrots in the Omsom x Chopt Chili Coriander Vinaigrette and set aside. 
  3. On medium-high, heat 1 tbsp. oil in a skillet for 2 minutes. Cook shrimp for 2 minutes, letting them sear on one side. 
  4. Flip and cook for another  minute. 
  5. Add the Omsom starter. Stir to coat shrimp evenly and let thicken, about 1-2 minutes. 
  6. Assemble your bowls: layer shrimp, marinated carrots, bean sprouts, and lettuce over rice noodles. Top with shrimp. Serve immediately and enjoy!

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