Shrimp Vermicelli Salad

Shrimp Vermicelli Salad

22 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
Tammi Lott
Recipe by  Tammi Lott

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

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Ingredients

Adjust Servings

Original recipe yields 10 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.

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Reviews (22)

Rate This Recipe
PAMELA39
39

PAMELA39

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."

FBA
25

FBA

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.

MOLLY111
19

MOLLY111

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 16.6 g
  • 33%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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