Description
This creamy shrimp pasta salad combines sweet bay shrimp, vermicelli, and a unique tropical sauce for a make-ahead dish that’s perfect for summer gatherings.
Ingredients
Scale
- 6 ounces vermicelli pasta
- 1/2 cup chopped green onions
- 4 teaspoons Pickapeppa Sauce
- 1 pound cooked bay shrimp
- 3 hard-cooked eggs, chopped
- 1 cup light mayonnaise
- salt to taste
- pepper to taste
Instructions
- Cook: Cook the vermicelli according to the package instructions. Rinse with cool water, drain, and set aside to cool.
- Toss: Toss the pasta with the green onions.
- Combine: Add Pickapeppa Sauce, shrimp, eggs, mayonnaise, salt, and pepper. Lightly toss to combine.
- Chill: Refrigerate for 24 hours before serving.
Notes
Better when prepared a day ahead. If you’re in a hurry, a minimum of 4 hours will work, but the flavor won’t be quite as developed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 1 g
- Sodium: 764 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 217 mg
Keywords: shrimp pasta salad, bay shrimp, cold pasta salad, summer side dish, Pickapeppa Sauce