Shrimp Vermicelli Salad
Shrimp Vermicelli Salad is basically a shrimp summer roll, minus the rice paper, that has been deconstructed. This Vietnamese noodle salad, loaded with fresh herbs and vegetables, can be served warm or cold and the recipe includes a homemade peanut sauce vinaigrette. Grab a fork or chop sticks to dig in!
Servings 2 servings
- 3 ounces Vermicelli rice noodles
- 1/4 pound wild caught shrimp
- 1 lemon if shrimp is raw
- 1 carrot peeled and shredded
- 1/4 cucumber julienne sliced
- 2 green onions sliced thin
- 1/4 cup bean sprouts
- 2 tablespoons fresh mint
- 1 tablespoon fresh Thai basil
- 1 tablespoon fresh cilantro
- 1 tablespoon peanut sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oil avocado, olive, vegetable, etc
- 1/4 cup crushed peanuts
- lime wedges
To make the salad, you will need to prepare the noodles and the shrimp ahead of time.
To cook the noodles, boil in salted water for 2-3 minutes. Drain and rinse. Allow noodles to soak in cold water until ready to use to avoid having them stick together.
If you're using pre-cooked shrimp, you're good to go. If your shrimp is raw, slice the lemon in half, squeeze it into a pot of salted water, and drop the lemon halves in. Boil lemon water. Cook shrimp for about three minutes in boiling water, then immediately place in ice water. Remove shells and devein. Slice shrimp lengthwise for salad.
To make the dressing, add peanut sauce, fish sauce, and rice vinegar to a small bowl and whisk together. While whisking vigorously, add oil in small stream to fully emulsify.
To assemble salad, drain vermicelli and add to large bowl. Add all other salad ingredients and toss. Cover with dressing and toss to combine. Top with crushed peanuts and serve with lime wedges, if desired.
Calories: 445kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 1360mg | Potassium: 511mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5505IU | Vitamin C: 39.5mg | Calcium: 159mg | Iron: 3.2mg