Cucumber Vermecilli Shrimp Appetizer

Whenever you come around, we can always make these appetizers – quick, tasty and healthy!

Music Selection: Chris Stapleton – Whenever You Come Around


1 long English cucumber

60 g rice vermicelli noodles

¼ cup peanut butter (smooth)

¼ cup hoisin sauce

1 Tbsp sesame oil

20 large fresh basil leaves

20 medium cooked shrimp, tail off



In a pot, boil water and cook vermicelli noodles according to package (usually 3 – 4 minutes). Strain and run cold water over noodles. Drain and set aside.

Wash the cucumber and then cut at angles about ¼ inch thick – you should get 15 – 20 slices depending on the length of the cucumber.

In a small bowl, heat the peanut butter a little in the microwave (20 seconds). Then stir in the hoisin sauce and sesame oil.

Place the rice noodles in a larger bowl and mix in the warm peanut butter sauce. If it is a bit thick, add a little more sesame oil.

On a platter, arrange the cucumber slices. Place a basil leaf on each.

Using a fork, grab about 3 – 4 stands of rice vermicelli noodles and twist the fork like spaghetti to get a little circular pile of noodles. Place on top of the cucumber and basil. Keep doing this until you have covered all the cucumber slices.

Place a shrimp and a small amount of sriracha on top of the noodles. Enjoy!

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