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Shrimp Vermicelli Salad

Shrimp Vermicelli Salad

Vermicelli salads are one of my favorite meals to order at a Vietnamese restaurant especially Shrimp Vermicelli Salad.  It’s also a great FODMAP safe option due to the simplicity of all the ingredients.  As long as your protein is garlic and onion free, you should be good to go!

I recently had an epiphany that I could make these simple and clean salads myself as I already had all the ingredients in my kitchen.  It’s a great weeknight dinner as it takes no time at all since the majority of the ingredients are raw.

Vermicelli noodles

Vermicelli noodles

Shrimp marinated in sauce

Shrimp marinated in sauce

Shrimp Vermicelli Salad

Print Recipe
Serves: 2 Cooking Time: 15 mins


  • 14 Large Peeled and Deveined Shrimp
  • 1 Cup Light Coconut Milk
  • 1 Teaspoon Fresh Ginger, minced
  • 1 Lime, juiced
  • 1.5 Tbsp Tamari or soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cucumber, thinly sliced
  • 1/2 cup carrots, julienned
  • 1 cup lettuce, chopped
  • 2 cups rice vermicelli noodles
  • cilantro, optional



1. In a medium size bowl, combine coconut milk through salt. Add shrimp and marinade in the refrigerator for at least 30 minutes.


2. During that time, pour boiled water over the rice noodles in a large baking dish and let noodles soak for about 5-10 minutes or until tender. Drain and pat dry.


3. In a large skillet heat pan to medium high heat and add shrimp. Cook 4 minutes on each side until cooked through.


4. Assemble rice noodles, lettuce, cucumbers, carrots, cilantro and shrimp.

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