Recipe: Caesar Shrimp and Avocado Noodle Bowls

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated May 1, 2019
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Credit: Brie Passano

Serves4

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(Image credit: Brie Passano)

These bowls, which are ideal for a weeknight meal, are inspired by the ease and versatility of noodle bowls, with the tangy lemon and Parmesan flavor combo you get from a bold Caesar dressing.

Cold Noodle Bowls for Hot Summer Nights

Thin vermicelli rice noodles are my favorite way to change up grain and rice bowls, particularly right now in the hot summer months. These light noodles can be served at an array of temperatures, although this recipe is best with room-temperature, or even chilled, rice noodles.

The savory sauce takes a page straight out of the playbook for Caesar dressing, but with a vibrant, tangy twist, thanks to the extra lemon juice and zest that you just don’t get with the classic salad.

(Image credit: Brie Passano)
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Caesar Shrimp and Avocado Noodle Bowls

Serves 4

Nutritional Info

Ingredients

For the sauce:

  • Finely grated zest of 1 medium lemon

  • 3/4 cup

    freshly squeezed lemon juice (from about 4 medium lemons)

  • 1/4 cup

    finely grated Parmesan cheese

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    anchovy paste

  • 1 tablespoon

    Dijon mustard

  • 2 cloves

    garlic, minced

For the shrimp:

  • 2

    large egg whites

  • 1 cup

    panko breadcrumbs

  • 1/4 teaspoon

    kosher salt

  • 1 pound

    medium (26/30) uncooked shrimp, peeled, deveined, and tails removed

  • 2 tablespoons

    olive oil

  • 8 ounces

    dry vermicelli rice noodles, cooked and at room temperature

  • 3 cups

    arugula, divided

  • 1

    medium avocado, sliced

Instructions

  1. Make the sauce: Whisk the lemon zest, juice, Parmesan, olive oil, anchovy paste, Dijon mustard, and garlic together in a small bowl.

  2. Make the shrimp: Place the egg whites in a wide, shallow bowl. Stir the panko and salt together in a second wide, shallow bowl. One by one, dip the shrimp in the egg whites, then roll in the panko so each shrimp is fully coated. Place the shrimp on a large plate or baking sheet.

  3. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the shrimp to the pan in a single layer. Cook until the bottoms are dark golden-brown, about 2 minutes. Flip with tongs, and cook until browned on the second side and the shrimp are cooked through, about 2 minutes more. Remove the pan from the heat.

  4. Place the rice noodles, 1/4 of the sauce, and 2 cups of arugula in a large bowl and toss to combine. Divide the noodle mixture between 4 serving bowls. Divide the shrimp, avocado slices, and arugula over the noodles. Drizzle some of the remaining dressing over each bowl.

Recipe Notes

Make ahead: The rice noodles and dressing can be prepared 1 day in advance and stored in separate covered containers in the refrigerator.

Stylist Credits

Filed in:
Cheese
dinner
easy
greens
Ingredient
Lunch