“This can be served on rice instead of rice noodles. If kids don't like shrimp, you can try chicken pieces instead.”

Ingredients Nutrition

  • 16 ounces jumbo shrimp, raw, peeled, deveined
  • salt and pepper
  • cooking spray
  • 1 garlic clove, finely minced
  • 12 cup plus 2 tbsp. green onion, finely sliced
  • 12 red bell pepper, sliced
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons .white wine or 2 tablespoons table stock
  • 1 (341 ml) bottlevh lemon butter sauce
  • 1 tablespoon vegetable oil
  • 8 ounces rice noodles


  1. Pat shrimp dry and toss with salt and pepper to taste in a mixing bowl.
  2. Spray sauté pan liberally with cooking spray. Heat pan over medium-high heat. Working in batches, sear both sides of shrimp to golden brown. Remove from pan and set aside.
  3. Cook rice noodles according to package instructions and keep warm.
  4. Add garlic, 1/2 cup green onions, red pepper, and sesame seeds to pan. Sauté about 1-2 minutes. Deglaze pan with wine or stock.
  5. Add VH Lemon Sauce and vegetable oil. Bring to a simmer and add shrimp.
  6. Serve with cooked noodles immediately.
  7. Garnish with remaining green onions.

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