Peanut-Lime Grilled Shrimp Vermicelli Salad
Cool vermicelli tossed in a bold peanut-lime dressing, layered with crisp red cabbage and carrots, and topped with smoky grilled shrimp.
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Servings: 2 servings
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Metric conversions are approximate
Ingredients
Shrimp
- 1 lb Shrimp peeled and deveined
- 1 tsp Soy Sauce
- 1 tsp Lime juice fresh
- 1/2 tsp Brown sugar
- Chili flakes pinch
Salad
- 8 oz Rice vermicelli
- 2 cups Red cabbage thinly sliced
- 1 cup Carrots julienned
- 1/4 cup Fresh mint chopped
- 1/4 cup Cilantro chopped
Peanut-Lime Dressing
- 3 tbsp Peanut butter
- 1 1/2 tbsp Lime juice fresh
- 1 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Brown sugar
- 1 tsp Sesame oil
To Finish
- 1/4 cup Peanuts crushed
- Fresh herbs extra, optional
- Lime wedges
Instructions
Marinate the Shrimp
- In a bowl, toss shrimp with soy sauce, lime juice, brown sugar, and chili flakes.
- Let marinate for about 10 minutes while preparing the rest of the salad.
Cook the Vermicelli
- Bring a pot of water to a boil.
- Add vermicelli and cook according to package instructions, about 3–5 minutes.
- Drain and rinse under cold water to stop cooking.
- Drain very well until the noodles are cool and slightly moist but not wet.
Make the Peanut-Lime Dressing
- In a mixing bowl, whisk together peanut butter, lime juice, soy sauce, fish sauce, brown sugar, and sesame oil until smooth.
- Taste and adjust with more lime or soy sauce if needed.
Grill the Shrimp
- Heat a skillet or grill pan over medium-high heat.
- Cook shrimp 1–2 minutes per side until opaque and lightly charred.
- Remove from heat immediately to prevent overcooking.
Assemble the Salad
- In a large bowl, combine vermicelli, red cabbage, carrots, mint, and cilantro.
- Add the peanut-lime dressing and toss thoroughly until evenly coated.
Finish
- Top with grilled shrimp, crushed peanuts, extra herbs, and a squeeze of fresh lime.
- Serve immediately.
Notes
- Slice the red cabbage thin so it blends into the noodles rather than overpowering them.
- Don’t overcook the shrimp. 2 minutes per side is usually enough.
- If the salad feels tight, a small squeeze of lime will naturally loosen it without thinning the flavor.
- This keeps well for meal prep; store shrimp separately for best texture.
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