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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


  • 8 ounces quinoa pasta or whole wheat pasta, fusili


  • 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


  • 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


  • 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.


  • 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.
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