I can't think of a quicker weeknight meal than Vermicelli and Shrimp! What makes it quick? Vermicelli literally takes 4 minutes to cook and shrimp really doesn't take much longer. The most time consuming part of this meal is washing and chopping up the vegetables that you decide to add! I make vermicelli and shrimp with a soy ginger honey garlic sauce that is mixed right in the pan with the ingredients. (because who likes more dishes? not me.)
- Peeled and deveined Raw Shrimp (I use frozen Raw Wild Argentinian Shrimp from Walmart its goooood)
- 3-5 cups fresh raw vegetables (I use carrots, red bell pepper, broccoli, mushrooms)
- Green Onion
- Soy Sauce
- Red Pepper Flakes
- Ginger Paste (or Fresh Grated Ginger)
- Rice Vinegar (Optional)
- Sesame Oil (Optional)
The Gist of it
- Peel and Rinse Shrimp, Season with Garlic Powder Set Aside
- Wash and Cut Veggies
- Cook Vermicelli
- Sauté Shrimp and Veggies, Add Vermicelli and Sauce.
Frequently Asked Questions about Shrimp and Vermicelli
Yes, just don't add it until the end as it will over cook if you add it in the beginning
Green Cabbage (Thinly Sliced), Green Peas (in the shell) Green Beans, Cauliflower, Zucchini etc. Just be sure to cut whatever vegetable(s) you choose small enough that it will cook the same time as the other vegetables.
Use low sodium soy sauce.
You can easily sub out honey for whatever sweetener you are used to using in your kitchen.
This will take about a minute to reheat in the microwave. You can also reheat it on the stove. I find its best to reheat in a frying pan on high heat. add a couple tablespoons of water to steam the dish as a way to reheat it instead of frying it and drying it out.
Its best to slowly defrost in the fridge before peeling. If you're in a hurry you can let it sit in cold water and then peel it. Either way defrost it before you cook it. unless you like chewy shrimp.
Want more shrimp? Try my Easy Shrimp Spring Rolls next!
Shrimp and Vermicelli
- 227 grams dry vermicelli Half a package
- Raw Shrimp
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Parsley
- ¼ Teaspoon Table Salt
Veggies and Sauce
- 1 Tablespoon Canola Oil For the pan
- 1 Cup Broccoli Cut into 1 inch pieces
- 1 Cup Carrots Julienned or grated (if grated add at very end)
- ½ Red Bell Pepper
- 1 Cup White Mushrooms
- 3 Stalks Green Onion Diced
- 3 Cloves Garlic Diced
- 2 Tablespoons Honey you can use less if you don't like sweet
- 4 Tablespoons Soy Sauce
- 1 Teaspoon Rice Wine Vinegar Optional
- ¼ Teaspoon Red Pepper Flakes
- 2 Tablespoons Ginger Grated or Puree
- 1 Teaspoon Sesame Oil
- ¼ Cup Cilantro
- Peel and Devein the Shrimp. I like to buy raw shrimp that is already deveined and then quickly peel them. Once peeled, toss the shrimp in the garlic powder, salt and parsley. Set Aside.
- Cook to package instructions. Really its just boil a large pot of water and cook the noodles for about 4 minutes. I like to get my water hot and ready so when I start sautéing my vegetables and shrimp the vermicelli can get cooking.
Veggies and Sauce
- To a large frying pan or if you're lucky enough to own a wok, this is the time to use it! Add the onions and garlic with cooking oil. Cook for a minute and then add the shrimp and vegetables. Cook until the shrimp are cooked and the vegetables are tender. this only takes about 5 minutes! Once everything is good, add in the noodles followed by the honey, soy sauce, ginger, red pepper flakes and rice vinegar. Toss to coat. Add Seasme Oil right before serving.
- Top with Cilantro.You can add more fresh green onions or other vegetables as a topping when you serve.