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Shrimp & Udon Noodle Bowl

Strawberry Basil Crostini

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 8 crostini 1x
  • Category: Appetizer
  • Cuisine: American


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 1/2 tablespoons tequila
  • 1 tablespoon olive oil
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon orange zest
  • 3 tablespoons fresh orange juice

For the miso sauce:

  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons miso paste
  • 3 tablespoons dark sesame oil

For the bowl:

  • 1/4 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


  1. 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.
  2. Preheat the grill. While the shrimp is marinating, preheat grill to medium heat (about 350 degrees)
  3. Cook the noodles. While the shrimp is marinating, prepare noodles according to package directions. Drain and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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