Shrimp Vermicelli Salad Recipe - Allrecipes.com
Shrimp Vermicelli Salad Recipe
  • READY IN 30 mins

Shrimp Vermicelli Salad

Recipe by  

"This is a great salad to go with cold sandwiches, or to take to a barbeque."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2005

I made this for a party and it tasted great and I would definitely make it again but with changes. I didn't give this 5 stars because there was way too much pasta called for in this recipe so next time I will probably cut the amount of pasta in half. Also, I would use a different pasta shape, like bowties or small shells. People kept asking if I was supposed to heat it up, they didn't realize it was a cold spaghetti salad. But everyone who ate it thought it tasted great - in fact, my grandmother, who is a harsh critic of how people cook, even asked me for the recipe, but she also said "too much pasta" and "use bowties next time."

 
Most Helpful Critical Review
Jul 14, 2003

I wasn't sure about the thyme so I left it out. Before eating the dish, I did a taste test and put some on my plate in 3 separate sections. I put a dash of thyme on one, some dill on the 2nd, and some Old Bay Seasoning on the 3rd & mixed each one a little bit. My preference was for the dill. It tasted OK without the dill too.

 
Jul 09, 2007

this pasta salad was super tasty and really quite easy to make. i made it using dill instead of thyme and less pasta like other reviewers suggested. the only thing i would do differently next time is i will break the pasta in half before cooking - it was really hard to get everything to combine with super long strands. still, i will defintely make again.

 
Feb 05, 2007

This was really yummy! I too thought a full pound was too much pasta, so I cut it back, but I liked the idea of using a vermicelli or spaghettini instead of the usual smaller bite-size pastas. I, too, instinctively went with the dill weed instead of the thyme (hey, it's SHRIMP!) and also I added extra parmesan cheese to give it a bit more of a saltiness. Great dish for a buffet!

 
Sep 05, 2004

Wow! I can't believe how easy and good this salad is. It is very good as listed, but I substituted dill for the thyme and left out the garlic all together. Can't go wrong either way.

 
Dec 01, 2003

This is yummalicious! So simple yet so good. I took this to a potluck at work and they all wanted the recipe. I can't wait to make it again, my family loves it!

 
Jul 27, 2009

This was really good & great for a big group. There did not seem to be enough mayo & spices so I increased the mayo by 1/2 cup & threw in some more spices & it was perfect.

 
Jul 16, 2008

I used bowtie pasta instead of vermicelli, and garlic powder instead of fresh garlic. I like dill better than thyme, so used dill. I will make this again for a cool summer salad.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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