Shrimp and Vermicelli Salad with Lime and Mint

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A light and refreshing salad featuring plump shrimp, delicate vermicelli noodles, crisp vegetables, and a zesty lime-mint dressing for a perfect summer lunch. This asian-inspired salads ready in about 35 minutes pairs shrimp, rice vermicelli noodles, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz shrimp
• 8 oz rice vermicelli noodles
• 1 cucumber
• 1 carrot
• 1/2 red bell pepper
• 1/4 cup fresh mint
• 2 tbsp fresh cilantro
• 2 lime
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp fish sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook rice vermicelli noodles according to package directions; rinse under cold water and drain. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp fish sauce, 1/4 tsp salt, 1/4 tsp black pepper, and zest and juice of 2 limes; set aside.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 oz peeled shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and let cool slightly.
3. Step 3: In a large bowl, combine cooked vermicelli noodles, 1 sliced cucumber, 1 julienned carrot, 1/2 sliced red bell pepper, 1/4 cup chopped mint, and 2 tbsp chopped cilantro. Add the lime vinaigrette and toss to coat. Gently fold in cooked shrimp and serve immediately.