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Coconut Vermicelli Salad with Shrimp
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Coconut Vermicelli Salad with Shrimp

A coconut twist on a Vietnamese Cold Vermicelli Salad.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Vietnamese
Keyword: grilled, pasta, Spicy
Servings: 6 people

Ingredients

  • 1 pound thick rice vermicelli Poolee Style
  • 1 pound shrimp
  • 2 cups shredded carrots
  • 2 cups matchstick cut cucumbers
  • 1 cup chopped peanuts
  • 1/2 cup chopped mint
  • 1/4 cup fish sauce
  • 1/4 cup sriracha
  • splash rice vinegar
  • 14 ounce can of coconut milk

Instructions

  • Cook the noodles by dropping them into boiling water. kill the heat immediately and let them sit in the water for about 10 or 15 minutes until tender. Strain and rinse really well.
  • season the shrimp with salt and chile flakes and grill until cooked through
  • Mix all the remaining ingredients in a large bowl. Toss in the noodles and toss to coat
  • Serve the noodles in a bowl and top with the shrimp.