Name: Viet-Cajun Garlic-Butter Rice Noodles with Corn and Shrimp
Total time: 45 min
Ingredients: 6 ounces rice vermicelli; 8 tablespoons unsalted butter; 1 shallot, minced; 4 garlic cloves, minced to paste (2 teaspoons); 2 teaspoons grated fresh ginger; ¼ teaspoon red pepper flakes, plus extra for sprinkling; 5 teaspoons fish sauce; 2 teaspoons Cajun seasoning; 2 teaspoons sugar; 1 teaspoon grated lime zest plus 2 tablespoons juice; 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 3 ears corn, kernels cut from cobs; 3 celery ribs, sliced thin on bias; ½ cup chopped fresh cilantro, divided

Viet-Cajun Garlic-Butter Rice Noodles with Corn and Shrimp

By Camila Chaparro

Published on July 23, 2026

Time

45 minutes

Yield

Serves 4

Viet-Cajun Garlic-Butter Rice Noodles with Corn and Shrimp

Ingredients

6 ounces rice vermicelli 8 tablespoons unsalted butter 1 shallot, minced4 garlic cloves, minced to paste (2 teaspoons)2 teaspoons grated fresh ginger ¼ teaspoon red pepper flakes, plus extra for sprinkling5 teaspoons fish sauce 2 teaspoons Cajun seasoning 2 teaspoons sugar 1 teaspoon grated lime zest plus 2 tablespoons juice1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed3 ears corn, kernels cut from cobs3 celery ribs, sliced thin on bias½ cup chopped fresh cilantro, divided

Before You Begin

You can substitute 2 cups thawed frozen corn for the fresh corn. A rasp grater makes quick work of turning the garlic into a paste. You can swap in Creole or Old Bay seasonings for the Cajun seasoning (or simply use paprika). This recipe also works well with 8 ounces lump crabmeat instead of shrimp; add the crab to the corn and celery mixture during the last few minutes of cooking to heat through. Instead of cilantro, use Thai basil or mint. Sprinkle with store-bought or homemade crispy shallots.

Instructions

Place 6 ounces rice vermicelli in large bowl and cover with boiling water. Let sit until noodles are just tender, about 2 to 7 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, then spread in even layer on rimmed baking sheet and set aside.

Melt 8 tablespoons butter in Dutch oven over medium heat. Add 1 minced shallot and cook, stirring frequently, until softened, about 3 minutes. Stir in 2 teaspoons garlic paste, 2 teaspoons grated fresh ginger, and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds. Stir in 5 teaspoons fish sauce, 2 teaspoons Cajun seasoning, 2 teaspoons sugar, and 1 teaspoon grated lime zest plus 2 tablespoons juice, then reduce heat to lowest setting to keep butter sauce warm.

Combine 1 pound extra-large shrimp, peeled, deveined, and tails removed; kernels cut from 3 ears of corn; 3 celery ribs, sliced thin on bias; and ⅓ cup butter sauce in 12-inch nonstick skillet. Cook over medium heat, stirring frequently, until shrimp are opaque throughout and celery is crisp-tender, 5 to 7 minutes. Off heat, stir in ¼ cup cilantro.

Add noodles to remaining butter sauce and gently toss to coat. Divide noodles among individual serving bowls, then top with shrimp mixture. Sprinkle with remaining ¼ cup cilantro and extra pepper flakes. Serve.