Shrimp and vegetable julienne bowls

 Cooking 4 minutes
 Preparation 20 minutes
 4 servings


200 g (about 1/2 lb) of rice vermicelli
180 ml (3/4 cup) of sweet chili pepper sauce
2 limes, zest and juice
24 medium shrimp (size 31/40), raw and peeled
1 bag (340 g) of Florette vegetable julienne
3 green onions, chopped
30 ml (2 tbsp.) of chopped fresh cilantro (Optional)


  1. Rehydrate rice vermicelli according to package directions. Drain.
  2. In a bowl, combine the sweet chili pepper sauce with the lime zest and juice.
  3. Transfer a third of the marinade to a second bowl. Add the shrimp to the second bowl and stir to coat them in the marinade. Cover and leave to marinate for 15 minutes in the fridge.
  4. In the first bowl, add the rice vermicelli, julienned vegetables, green onions and, if desired, cilantro. Season with salt and ground pepper. Refrigerate for 15 minutes.
  5. When cooking, preheat the barbecue to medium heat (about 180°C – 350°F).
  6. Thread the shrimp onto eight small skewers.
  7. On the hot, oiled barbecue grill, place the skewers. Close the lid and cook for 1 to 2 minutes on each side.
  8. Divide the vegetable julienne preparation and the skewers among four bowls.

Recipe developed in partnership with Pratico-Pratiques:

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