Thai-Lime Pasta Salad with Shrimp

Thai-Lime Pasta Salad with Shrimp has colorful collection of flavorful ingredients. The spicy dressing adds a deliciously fresh kick to the dish.

Thai-Lime Pasta Salad with Shrimp

To make it even healthier use quinoa pasta. It looks exactly like your regular pasta and is super tasty. The difference? It leaves you feeling much lighter.

I packed this colorful little salad with mango, avocado, lime, tomatoes, shrimp and a variety of peppers and fresh herbs. That’s a lot of flavor!

Thai-Lime Pasta Salad with Shrimp

If you’re treating your family to this salad on a picnic, pack your dressing and salad separately. You can also pack some raw shrimp separately and cook it on the grill at your location if you prefer. If the kids don’t like too much spice, leave out the cayenne pepper and red pepper flakes.

Thai-Lime Pasta Salad with Shrimp

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Salad
Keyword: pasta salad with shrimp

Ingredients

  • 8 ounces quinoa pasta or whole wheat pasta, fusili

Dressing

  • ½ cup lime juice
  • ½ cup Thai basil leaves, chopped
  • 4 tbsp extra virgin olive oil
  • 1.5 tbsp raw honey
  • 1 tsp of garlic, minced
  • Pinch of cayenne pepper
  • Pinch of red pepper flakes

Salad

  • 1 pound of pre-cooked small shrimp, rinsed and patted dry
  • 2 shallots, thinly sliced
  • ½ red sweet pepper, seeded and diced
  • ½ orange sweet pepper, seeded and diced
  • 1 Thai chile pepper, seeded and diced
  • ½ jalapeno pepper, seeded and diced
  • 2 cups grape tomatoes, halved
  • 1 mango, cut into bite sized pieces
  • 1 avocado, cut into bite sized pieces
  • 2 limes, cut into wedges
  • a handful of fresh basil leaves

Instructions

  • Cook pasta according to directions, drain, rinse with cold water and set aside.
  • Combine dressing ingredients and mix well.
  • In large bowl combine shrimp, shallots, peppers, tomatoes, mango and avocado. Add 2 lime wedges to each dish. Top with fresh basil. Serve.

NOTES:

  • Rotini pasta is the best kind for this salad as it absorbs the dressing well.
  • If you’re taking this recipe to a picnic, pack the shrimp separately on ice and add when serving,
  • Pack dressing separately as well and combine with salad just before serving.
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette is a simple salad that will impress your guests with it’s presentation and flavor.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

I couldn’t decide to add basil or cilantro. I think either one will taste great but I finally settled on basil. Because I came home with a gigantic plant from the Barrie Hill Farms the other day. Having all this beautiful produce at the tip of my fingers has been such a pleasure and I’ve never felt so creative and excited about cooking.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette is a simple salad that will impress your guests with it's presentation and flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Keyword: roasted corn, zucchini ribbon salad
Servings: 4 persons
Calories: 163kcal
Author: Robyn Gleason

Ingredients

  • 2 large zucchini, washed, cut into ribbons with vegetable peeler
  • 1 corn with husk
  • 12-15 medium-large shrimp, washed, peeled and deveined
  • 2-3 tbsp red bell pepper, diced
  • 2 cups cherry or grape tomatoes, halved
  • handful of fresh basil
  • Citrus-Ginger Vinaigrette
  • 1/2 cup orange juice
  • Juice of one lime
  • 1 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ginger, minced
  • pinch of red pepper flakes
  • sea salt and freshly cracked black pepper to taste

Instructions

  • Preheat oven to 350 F and trim ends of corn, leaving husk on but removing loose pieces. Place corn on baking tray and roast for 30 minutes. Remove and let cool.
  • Drizzle shrimp with extra virgin olive oil, salt and pepper.
  • Turn oven up to 450 and place shrimp on baking sheet. Roasting for 8 minutes. Remove.
  • While corn is roasting, combine zucchini ribbons, red pepper, tomatoes and basil.
  • Cut corn from cob and add to salad along with shrimp.
  • For Dressing – combine ingredients and mix well. Drizzle over salad, mix well and serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 579mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1065IU | Vitamin C: 51.9mg | Calcium: 55mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Sweet Corn Recipes from Barrie Hill Farms

Sweet Corn Soup {GF, V}

Sweet Corn Salsa

Roasted Corn with Smoky Lime Butter

A calendar showing when crops are available at Barrie Hills Farm.