This udon noodle bowl is topped with grilled shrimp and a tasty miso sauce for a great weeknight dinner for two!
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Bowls are one of my favorite options for weekday lunches and weeknight dinners. They are easy to make and generally include both veggies and protein, making them relatively healthy.
Bowls also often allow you to prep many of the components ahead of time, making them an ideal choice for busy days and nights.
- Peeled and deveined shrimp: You can use frozen shrimp in this dish, just defrost before you marinate them and be sure they are not pre-cooked. With the tail on or tail off is fine.
- Miso paste: I recommend using white miso for this sauce. Most large grocery stores now carry miso, but you might have to ask where to find it.
- Jicama: This root vegetable can be found in most larger grocery stores. If can’t find jicama and need a substitute, a crisp green apple or radishes will also work.
- Edamame: I generally use frozen, pre-shelled edamame.
- Udon noodles: You can use fresh or dried noodles.
- Wonton wrappers: Ideally you want fresh wonton wrappers that you can cut and cook yourself, however, I recently saw pre-cooked wonton strips at Whole Foods so those would be worth a try if you can’t find actual wonton wrappers.
- Avocado: You’ll need one whole small or medium avocado.
- Orange and lime zest and juice: Be sure to zest both before you juice them! I recommend using freshly squeezed for both. You’ll need one large orange and one lime.
- Tequilla: You’re only using a little bit so whatever type you have on hand will work just fine.
- Spices: ground ginger, sea salt, ground pepper
- Pantry staples: Olive oil, honey, white wine vinegar, dark sesame oil
How to make grilled shrimp udon noodle bowl
This recipe has a few different steps but other than cooking the shrimp and making the sauce, it’s mostly about chopping.
Marinate the shrimp: Make the marinade and then add the shrimp and marinade to ziplock bag. Place in refrigerator and marinate for 30 minutes. Don’t leave them in the marinade much longer than this or they will begin to cook (think ceviche). Preheat your grill while the shrimp in marinating.
Cook the noodles. Since noodles vary, prepare them according to the package directions. Drain and set aside.
Make the miso sauce. This sauce is really easy to make – you start by combining all of the ingredients except for the sesame oil in a bowl or jar. Use a whisk or fork to mix until smooth. You may need to break up the miso a bit to get it to mix well. Then just add the sesame oil and whisk or shake.
Cook the wonton strips. Wonton wrappers crisp up very quickly so just drop the strips in the oil and flip them once they start to turn golden brown on the edges. No more than 30 seconds per side should be needed.
Meal Prep Tip: You can make the miso sauce and cook the wonton strips a day or two ahead of time.
Toss the noodles. Mixing the noodles and sauce together in a warm pan allows you to coat all of the noodles. If you like a really saucy dish, you can reserve a small amount to add to the dish just before serving.
Cook the shrimp. Shrimp grill very quickly, so save this step until just before you are ready to eat. Depending on the size of the shrimp they will cook for 3-4 minutes per side.
Prepare the bowl. Divide noodles between two bowls, top with shrimp and remaining ingredients. This dish can be served hot or cold.
Additional Notes from the Kitchen
- Shrimp skewers – I’ve linked to the skewers I use below. I often put the skewers on a grill rack or pan until the shrimp are mostly cooked. This keeps them from sticking to the grill. If you want nice grill marks, you can place the skewers directly on the grill for the last minute or so.
- Reheating shrimp – I actually don’t recommend it as they never seem to taste as good, so unless you are going to eat this dish cold, I suggest grilling the shrimp right before you plan to serve.
Since this bowl contains protein, veggies and carbs you essentially have a complete meal in one dish. If you want to add more greens to your meal you could start with this chopped kale salad. This Creamy Butternut Squash Soup would also make a good starter.
For dessert, I’d go with these Mini Lemon Cheesecakes!
A nice wine pairing with this recipe is a slightly sparkling Pinot Noir, which is a really good complement to the dish. A nice, not too sweet Pinot Gris would also pair with this dish.
More weeknight dinner ideas
tools you may want for this recipe
Microplane zester – This is one of my favorite kitchen tools. It’s especially handy for zesting citrus and grating hard cheese.
Grill skewers – I prefer to use metal skewers when grilling. They don’t require soaking and I find them easier to work with than wooden skewers.Print
This udon noodle bowl is topped with grilled shrimp and a tasty miso sauce for a great weeknight dinner!
For the shrimp:
- 8 ounces peeled and deveined shrimp (uncooked)
- 1 ½ tablespoons tequila
- 1 tablespoon olive oil
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- ½ tablespoon orange zest
- 3 tablespoons fresh orange juice
For the miso sauce:
- 1 ½ tablespoons honey
- 1 ½ tablespoons white wine vinegar
- 1 ½ tablespoons fresh lime juice
- ½ teaspoon ground ginger
- 1 ½ tablespoons miso paste
- 3 tablespoons dark sesame oil
For the bowl:
- ¼ cup jicama, cut into thin strips
- 1 cup shelled edamame
- 1 ounce of Udon noodles
- 4 wonton wrappers, cut into strips
- 3 tablespoons olive oil, divided
- 1 small avocado, diced
- salt & pepper, to taste
- Marinate the shrimp. Combine tequila through orange juice in a small bowl, whisking together. Place shrimp in a small ziplock bag and pour in marinade. Place in refrigerator and marinate for 30 minutes.
- Preheat the grill. While the shrimp is marinating, preheat grill to medium heat (about 350 degrees)
- Cook the noodles. While the shrimp is marinating, prepare noodles according to package directions. Drain and set aside.
- Make the miso sauce. To prepare the miso sauce, mix all ingredients but sesame oil in a small bowl until blended. Add sesame oil and whisk until combined.
- Cook the wonton strips. Heat 2 tbsp olive oil in a medium saucepan. Drop as many wonton strips as will fit into the pan; cook for about 20 seconds until strips begin to brown. Remove from oil with thongs and place on a plate lined with a paper towel to drain. Repeat with remaining wonton strips.
- Toss the noodles. Heat 1 tbsp olive oil in a medium sauté pan over medium heat. Add noodles and miso sauce. Using tongs to mix, sauté for 2 minutes. Keep warm.
- Cook the shrimp. Remove the shrimp from the refrigerator and skewer, discarding any excess marinade. Place skewers on the preheated grill. Grill 3 minutes per side.
- Prepare the bowl. Divide noodles between two bowls, top with shrimp and remaining ingredients. Can be served hot or cold.
Keywords: summer appetizers, strawberry recipes
This post was originally published in June 2015. It was updated in March 2021 with some new information and photos. No changes were made to the original recipe.