Shrimp Mango and Pasta Salad
Brighten up your summer table with this vibrant Shrimp Mango and Pasta Salad, a refreshing fusion of sweet, tangy, and savory flavors that's as beautiful as it is delicious. Tender, paprika-seasoned shrimp are paired with juicy mango, crisp red bell pepper, red onion, and perfectly al dente fusilli pasta, then tossed in a zesty lime and honey dressing that ties it all together. This quick and easy recipe comes together in just 35 minutes and is perfect for a light lunch, picnic, or side dish for your next barbecue. With tropical mango, fresh cilantro, and a subtle garlic kick, this chilled pasta salad promises a burst of flavor in every bite. It's a versatile, crowd-pleasing dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 lb shrimp (peeled and deveined)
- 8 oz fusilli pasta
- 2 large mango (ripe, diced)
- 1 large red bell pepper (diced)
- 0.5 medium red onion (thinly sliced)
- 0.25 cup cilantro (chopped)
- 2 large lime (juiced)
- 3 tbsp olive oil
- 1 tbsp honey
- 1 clove garlic (minced)
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente (approximately 8-10 minutes). Drain and rinse the pasta under cold water to cool it down, then set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, paprika, salt, and black pepper, and cook for 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove from heat and set aside to cool.
In a small bowl, prepare the dressing by whisking together lime juice, the remaining 2 tablespoons of olive oil, honey, and minced garlic until smooth.
In a large mixing bowl, combine the cooled pasta, cooked shrimp, diced mango, red bell pepper, red onion, and chopped cilantro. Pour the dressing over the mixture and gently toss until everything is evenly coated.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve the salad cold, garnished with extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 34.4 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 294 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2333 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
