READY IN 30 mins

Shrimp Vermicelli Salad

Read Reviews (21)

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

Directions

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.
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

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."

—PAMELA39

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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.

—FBA

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25 Ratings

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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.

—MOLLY111

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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!

—AMOMMEE

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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.

—BTA

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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!

—Debbie

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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.

—donna

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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.

—bellydancer

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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.

Nutritional Information

Shrimp Vermicelli Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 376
Calories from Fat: 176

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 3.3g 17 %
Cholesterol 99mg 33 %
Sodium 266mg 11 %
Potassium 198mg 6 %
Total Carbohydrates 34.3g 11 %
Dietary Fiber 1.7g 7 %
Protein 16.6g 33 %
Sugars 1.9g
Vitamin A 5 %
Vitamin C 3 %
Calcium 7 %
Iron 30 %
** Thiamin 2 %
Niacin 49 %
Vitamin B6 16 %
Magnesium 14 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.