Recipe: Lemongrass Mint Shrimp Rice Bowl

When customers ask us which white balsamic surprises them the most, we almost always reach for the Lemongrass Mint. The combination sounds unusual — until the moment you taste it. Clean, herbal, bright, with a lingering citrus-mint finish that makes you want to put it on everything.

And that's exactly what we did here. Our Aged Lemongrass Mint White Balsamic becomes the base of a quick marinade and dressing for this shrimp rice bowl — doubling up to both flavor the protein and dress the finished dish. One bottle, two jobs, zero effort.

The result is a bowl that tastes like it came from a really good fast-casual spot, except you made it at home in about 30 minutes and it cost a fraction of the price. Win, win, win.

Southeast-Inspired Flavor, No Special Trips

This recipe borrows from Southeast Asian flavor profiles — bright citrus, fresh herbs, a little heat — but uses ingredients you can find at any grocery store. The lemongrass and mint flavors are already built into the balsamic, so you don't need to hunt down fresh lemongrass stalks or fish sauce (though a little fish sauce never hurt anyone).

The best dressings do double duty — they marinate the protein and dress the finished bowl. One mix, one whisk, and dinner is basically done before you've turned on the stove.

— The Olive 'n Vinnie's Kitchen

We pair this with our Picual Extra Virgin Olive Oil — a robust Spanish varietal with notes of green tomato and black pepper that adds a savory backbone to the dressing without overwhelming the bright lemongrass and mint. It's one of our favorite EVOOs for exactly this kind of bold, herby cooking.

Aged Lemongrass Mint White Balsamic

🌿 Fresh Mint 🍋 Lemongrass 🍇 Trebbiano Grape Must 🇮🇹 Modena, Italy

Crisp, aromatic, and surprisingly complex. The lemongrass brings a floral citrus note while the mint adds cooling freshness that lingers beautifully. Incredible in marinades, dressings, and cocktails — and honestly stunning just drizzled over grilled fish straight from the pan.

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From the Olive 'n Vinnie's Kitchen

Lemongrass Mint Shrimp Rice Bowl

Bright, herby, and ready in 30 minutes — this one's going in the weeknight rotation.

Prep 15 min

Cook 15 min

Total 30 min

Serves 4

Difficulty Easy

What You'll Need

1 lb large shrimp, peeled & deveined
2 cups cooked jasmine rice
1 cup shredded purple cabbage
1 cucumber, thinly sliced
1 avocado, sliced
Fresh mint and cilantro
Toasted sesame seeds
Dressing & Marinade:
3 tbsp Lemongrass Mint White Balsamic
3 tbsp Olive 'n Vinnie's Picual EVOO
1 tbsp fresh lime juice
1 tsp honey
Pinch of chili flake
Salt to taste

How to Make It

Whisk all dressing ingredients together. Taste and adjust — you want bright, herby, and a little punchy.
Pour half the dressing over the shrimp. Toss to coat and let marinate 15 minutes.
Cook your jasmine rice according to package directions while the shrimp marinates.
Heat a skillet or grill pan over high heat. Cook shrimp 2 minutes per side until pink and lightly charred. Don't overcrowd the pan!
Build your bowls: rice first, then cabbage, cucumber, and avocado arranged around the edges.
Top with the shrimp. Drizzle the reserved dressing generously over everything.
Finish with fresh mint, cilantro, and sesame seeds. Serve right away.

Make it vegetarian: Swap shrimp for crispy tofu — press firm tofu, cube it, toss in the marinade, and pan-fry until golden on all sides. Just as good, we promise.

Make It Your Own

This bowl is incredibly versatile. Swap the shrimp for grilled chicken thighs or seared salmon — the lemongrass mint dressing works beautifully with any light protein. Add edamame for extra protein, swap jasmine rice for cauliflower rice to keep it light, or toss in some mango for a tropical twist that really sings.

💡

Vinnie's Tip

The Lemongrass Mint White Balsamic makes one of the best zero-proof drinks we've ever had — 1–2 tablespoons in sparkling water with cucumber slices and fresh mint. Honestly refreshing in a way that makes you not miss cocktails at all. Try it this summer.