Vermicelli By the Sea

Loretta Hampton


I got this recipe from a friend at work. I've made it for my family and work potlucks, it's always a great hit. Boiling both the noodles and shrimp in crab boil really gives it a PUNCH!

★★★★★ 1 vote
30 Min
40 Min
Stove Top


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1 lb
vermicelli, cooked in crab boil, to taste
1 pkg
good seasons garlic and herb salad dressing
2 c
mayonnaise (1 cup can be mcllhenny spicy mayo)
3 1/2 lb
boiled and peeled shrimp (medium to large) also boil in crab boil
celery ribs, chopped
1 bunch
green onions, chopped
1 can(s)
(4.25 oz.) can sliced black olives, drained
1 jar(s)
(4 oz,) jar of capers, drained
1 jar(s)
(4 oz.) jar diced pimento, drained
1/2 c
parsley, chopped

How to Make Vermicelli By the Sea


  • 1Cook vermicelli, al dente, according to package directions. Drain and set aside.

    Note: (I like to boil the shrimp in crab boil first, scoop them out, then boil the noodles in the same water)
  • 2Prepare Good Seasons dressing according to package directions, using olive oil and vinegar as specified on package. Combine with mayo Mix well. Set dressing aside.
  • 3Place vermicelli, shrimp, celery, green onions, olives, capers, pimento and parsley in large bowl. Pour dressing over all and mix together. Store in refrigerator until ready to serve.
  • 4If desired, garnish with fresh parsley cherry tomatoes, avocado slices, pickled okra or fresh asparagus. Looks great in a footed trifle bowl.

Printable Recipe Card

About Vermicelli By the Sea

Course/Dish: Pasta, Pasta Salads, Seafood
Main Ingredient: Pasta
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #shrimp, #Cold

Show 2 Comments & Reviews

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