Thai Shrimp and Pasta Salad
Dive into the vibrant flavors of Southeast Asia with this Thai Shrimp and Pasta Salad, a refreshing fusion of tender shrimp, al dente linguine, and crisp veggies like red bell peppers, carrots, and cucumbers. Tossed in a zesty homemade dressing made with soy sauce, fish sauce, lime juice, and a hint of honey, this salad bursts with tangy, savory, and slightly sweet notes. Topped with fresh cilantro, green onions, and a crunchy peanut garnish, this easy-to-make dish is perfect for light lunches, picnics, or summer gatherings. Ready in just 30 minutes, it’s a delicious blend of textures and flavors that’s best served chilled or at room temperature. If you’re craving a little heat, a touch of sriracha will elevate the spice level in this must-try Thai-inspired recipe!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 0.25 cup peanuts, chopped
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional, for heat)
- 1 tablespoon vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and rinse with cold water to stop the cooking. Set aside.
In a small bowl, whisk together soy sauce, fish sauce, lime juice, honey, sesame oil, minced garlic, and sriracha (if using) to make the dressing. Set aside.
Season the shrimp with salt and black pepper.
Heat the vegetable oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes on one side, then flip and cook for another 1-2 minutes, or until the shrimp are pink and fully cooked. Remove from heat and let cool slightly.
In a large salad bowl, combine the cooked pasta, red bell pepper, carrot, cucumber, cilantro, green onions, and shrimp.
Pour the dressing over the pasta and shrimp mixture, tossing everything to coat evenly.
Garnish the salad with chopped peanuts before serving.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 36.0 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2877 mg | 61% | |
*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.
