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Cold Vermicelli Salad with Shrimp

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Cold Vermicelli Salad with Shrimp

with romaine, carrot, mango and mint

Informations supplémentaires
25 min. | 566 kcal | easy | Low gluten, Express, Family | Printable version
1. Adjust the steps of the recipe for your children To help children get accustomed to new flavors, you can create a salad bar by placing all the ingredients separately in the middle of the table. This way, everyone can make their own bowl!
2. Cook the noodles Bring a pot of water to a boil. Cook the vermicelli 2-3 minutes until tender. Drain and rinse under cold water. Untangle the noodles with your hands.
3. Setup Peel and cut the mango into strips or into cubes. Grate the carrot. Thinly slice the romaine. Roughly chop the mint. Zest the lime.
4. Cook the shrimp Heat a drizzle of oil in a pan over medium-high heat. Cook the shrimp 4-5 minutes. Add salt and pepper.
5. Mix the sauce Mix the soy sauce and the sesame oil with the guacamole, the lime zest, the juice of half a lime, 1-2 tbsp of sugar and 1-2 tbsp of water.
6. Plate your dish Mix all the ingredients together. Bon appétit!
250gShrimps
1unitRice Vermicelli
0.5unitRomaine Lettuce Heart(s)
2unitOrganic Nantes carrot (s)
1unitMango(s)
1unitGuacamole
0.5unitLime
0.5unitFresh Mint
3unitSoy Sauce
15mlSesame Oil
What you need pot, strainer, bowl, grate
566 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 71g
24%
fat 24g
37%
cholesterol 157mg
52%
fiber 12g
48%
protein 22g
saturated 4g
20%
sodium 1397mg
58%
sugar 25g
trans 0g