Shrimp Vermicelli Salad Recipe

Vermicelli noodles: Thin rice noodles that are light and perfect for salads.

Shrimp: Peeled and deveined, these add a protein boost and a seafood flavor.

Carrots: Shredded for a crunchy texture and a touch of sweetness.

Cucumber: Julienned to add a refreshing and crisp element.

Fresh herbs: A mix of mint, cilantro, and basil for aromatic freshness.

Peanuts: Crushed for a nutty crunch.

Fish sauce: Adds a salty, umami depth to the dressing.

Lime juice: Provides acidity and brightness to the dressing.

Sugar: Balances the flavors in the dressing with a hint of sweetness.

Garlic: Minced to add a pungent kick to the dressing.

Chili flakes: Adds a touch of heat to the dressing.

When preparing vermicelli noodles, ensure they are not overcooked by following the package instructions precisely. Overcooked noodles can become mushy and lose their texture. After cooking, rinse them under cold water to stop the cooking process and to keep them from sticking together. This will also help them cool down quickly, making them perfect for a refreshing salad.

• vermicelli noodles - Substitute with rice noodles: They have a similar texture and are often used interchangeably in Asian cuisine.

• shrimp - Substitute with chicken breast: For a non-seafood option, chicken breast provides a similar protein content and can be cooked in a similar manner.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish offers a similar crunch and mild flavor, making it a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be julienned in the same way, providing a comparable freshness.

• fresh herbs (mint, cilantro, basil) - Substitute with parsley and dill: Parsley and dill offer a fresh, aromatic flavor that can complement the salad similarly.

• crushed peanuts - Substitute with crushed cashews: Cashews provide a similar crunch and nutty flavor, making them a suitable alternative.

• fish sauce - Substitute with soy sauce: Soy sauce offers a salty, umami flavor that can replace fish sauce, though it will lack the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a good substitute.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor of the salad.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can replace garlic in the dressing.

• chili flakes - Substitute with fresh chili: Fresh chili can provide the same heat and spice, and can be adjusted to taste.

• To store the shrimp vermicelli salad, transfer it to an airtight container. Place it in the refrigerator and consume within 2-3 days for optimal freshness.
• If you plan to store the salad for longer, keep the dressing separate from the noodles and vegetables. This prevents the salad from becoming soggy. Combine them just before serving.
• For freezing, it's best to freeze the shrimp separately. Lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months.
• Avoid freezing the vermicelli noodles and fresh herbs as they do not retain their texture well after thawing.
• When ready to eat, thaw the shrimp in the refrigerator overnight. Reheat them gently in a pan or microwave if desired.
• Prepare fresh vermicelli noodles and vegetables when assembling the salad after freezing. This ensures the best texture and flavor.
• Store the crushed peanuts in a cool, dry place in an airtight container. Add them to the salad just before serving to maintain their crunch.

• Gently reheat the shrimp and vermicelli noodles separately in a skillet over medium-low heat. Add a splash of water or broth to keep them moist. Stir occasionally until warmed through, about 3-4 minutes.
• Alternatively, use the microwave. Place the shrimp and vermicelli noodles in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring in between, until warmed through.
• Avoid reheating the fresh herbs and vegetables like carrots and cucumber as they can become soggy. Instead, add them fresh after reheating the main components.
• For the dressing, if it has thickened, whisk in a bit of lime juice or water to restore its consistency before tossing it with the reheated salad.
• Top with freshly crushed peanuts right before serving to maintain their crunch.

• Pot: Used to bring water to a boil and cook the shrimp until they are pink and opaque.

• Strainer: Essential for draining the cooked vermicelli noodles and shrimp.

• Large bowl: Used to combine the vermicelli noodles, shrimp, shredded carrots, cucumber, and fresh herbs.

• Small bowl: Ideal for whisking together the fish sauce, lime juice, sugar, minced garlic, and chili flakes to make the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

• Knife: Necessary for julienning the cucumber and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the cucumber and mincing the garlic.

• Measuring cups: Used to measure out the shredded carrots, cucumber, fresh herbs, and crushed peanuts.

• Measuring spoons: Ensures accurate measurement of fish sauce, lime juice, sugar, and chili flakes.

• Tongs: Useful for tossing the salad ingredients together with the dressing.

• Serving platter: Perfect for presenting the finished shrimp vermicelli salad.

Prep ingredients in advance: Chop carrots, cucumber, and herbs ahead of time and store them in the fridge.

Use pre-cooked shrimp: Save time by buying pre-cooked shrimp from the store.

Make the dressing early: Whisk together the fish sauce, lime juice, sugar, garlic, and chili flakes in advance and refrigerate.

Quick noodle cooking: Soak vermicelli noodles in hot water instead of boiling to save time.

Batch cooking: Double the recipe and store leftovers for a quick meal later.