Vermicelli And Shrimp Salad
A refreshing vermicelli and shrimp salad with crisp vegetables and tangy lemon-mustard dressing, perfect for light lunches, picnics, or summer gatherings with vibrant flavors.
Ingredients
Instructions
- Break the vermicelli into small pieces, about 2 inches long.
- Cook the vermicelli in boiling, salted water for about 10 minutes.
- Rinse the cooked vermicelli in cold water and drain thoroughly.
- In a large bowl, combine the cooled vermicelli with chopped shrimp, green onions, chopped celery (if using), chopped tomatoes, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Mix well until all ingredients are evenly coated.
- Chill the salad for at least 3 hours before serving.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute shrimp with cooked crab or lobster for a different flavor profile. Make sure to adjust seasoning as needed, especially if using salted seafood. Also, try adding diced bell peppers for extra crunch and color. This salad can also be served as a filling for tomatoes, similar to 'Tomatoes Stuffed With Crab Salad Or Lobster.'
Serving Suggestions
Serve this salad chilled as a refreshing main dish or a side. It pairs well with crispy lettuce wraps for added crunch or alongside grilled vegetables. For a more substantial meal, consider serving it with crusty bread or alongside a light soup. This dish is perfect for summer gatherings and can be a delightful addition to any seafood recipes collection.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the flavors fresh, avoid adding the dressing until just before serving. If the salad thickens too much upon refrigeration, stir in a little extra mayonnaise or lemon juice to loosen it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Vermicelli And Shrimp Salad contains roughly 600 calories, with 14g protein, 34g carbohydrates, and 48g fat. It is an excellent source of protein (29% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1302mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before chopping. To do this quickly, place them in a colander under cold running water for about 5-10 minutes. Once thawed, pat them dry to avoid excess moisture in the salad.
What can I substitute for vermicelli?
If you can't find vermicelli, you can use rice noodles or even thin spaghetti as a substitute. Both options will work well in this salad. Just be sure to adjust the cooking time according to the type of pasta you choose, ensuring it remains al dente.
How can I make this salad spicier?
To add some heat to your salad, consider mixing in a bit of Sriracha or your favorite hot sauce into the mayonnaise. You can also add diced jalapeños or a sprinkle of red pepper flakes when mixing the ingredients. This will give the salad an extra kick without overpowering the other flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).