Cold Shrimp Vermicelli is a refreshing salad filled with crunchy textures and bright flavors that works just as well for a summer lunch as it does for a light dinner. Thanks to its tangy dressing and tender shrimp, this dish has quickly found its place at my table when I’m looking for something quick, colorful and perfect to share. Italian cuisine
Why You’ll Love This Recipe
Ready in less than thirty minutes
Perfect for using up what you already have in the pantry
Ideal for hot days
Brings an uncomplicated Asian touch
Suitable for take-out meals or picnics
The very first time I made this salad was on a whim on a hot night and since then I have lost count of the times it has invited itself into my meals with friends or family, its fresh and tangy side has always been successful. Power
Ingredients
High in protein and fiber
A dish that keeps well in the fridge Cooking and recipes
Great for Advance Meals
Fresh herbs bring a real extra freshness
I’ve always had a weakness for fresh basil, especially in this type of salad where it unfolds all its intensity. The simple smell that comes out during the preparation reminds me of summer picnics with my loved ones. This dish is often synonymous with shared moments and convivial simplicity.
Tips for storing salad
properly Keep the salad in the refrigerator in an airtight container, it remains delicious for two days.
Always rinse the sprinkles under cold water before mixing to prevent them from becoming sticky.
Add the fresh herbs at the last minute if you are preparing the dish in advance to preserve their fragrance. Cooking and recipes
Cold vermicelli with shrimp and vegetables
Cold Vermicelli with Shrimp and Vegetables | mrcuisto.com
Replace or adapt ingredients
Ezoic
You can replace the shrimp with grilled chicken or firm tofu for a vegetarian version.
If you don’t have a yellow pepper, use red peppers which also give a nice sweetness.
Thai basil gives a very pleasant aniseed scent if you want to change from the classic sweet basil.
How to serve the vermicelli salad
Ezoic
Serve it cold with a few lime wedges on the side for even more pep.
A little crushed roasted peanuts on top adds extra crunch.
Perfect as a light main course or as a side dish at a summer barbecue. Cooking and recipes
Background and history around the recipe
Cold shrimp vermicelli is inspired by the great Vietnamese salads, appreciated for their balance of freshness, acidity, sweet and salty. I discovered this kind of dish during my travels and it has become a must as soon as summer makes itself felt in my home. Every bite reminds me of fragrant and generous street food. Cooking and recipes
Pro Tips
Drain well and cut the vermicelli to prevent them from forming clumps
Briefly toast the curry powder in the pan to reveal its aromas
Always taste the dressing and adjust with salt or lemon to achieve a perfect balance
Your questions about this recipe
→ How to prepare rice vermicelli?
To prepare the vermicelli, plunge them into a pot of boiling water off the heat. Let it swell for about 3 minutes, drain, then rinse them with cold water to stop the cooking. Drain well before stirring them into the salad. Pastries
→ Can I substitute shrimp?
Yes, you can replace the shrimp with pieces of grilled chicken, sautéed tofu or diced salmon to vary the flavors.
→ What is the alternative for nuoc-mam?
If you don’t have nuoc-mam, you can use soy sauce as an alternative. However, it will bring a slightly different taste to the dressing.
→ Can I make this salad ahead of time?
Yes, this salad can be made a few hours ahead. Store it in the fridge and add the dressing just before serving to preserve the texture of the vegetables.
→ What vegetables can I add?
You can customize the salad by adding veggies like cucumbers, shredded red cabbage, or blanched green beans for even more color and crunch.
