Shrimp & Mango Pasta Salad

Prep Time
Cook Time
2h 20m
Ready In

"This was posted in the Arkansas Living Magazine. Refrigeration time is included in prep time. I personally used frozen mango in place of the fresh. The original recipe called for cumin seed and ground cumin both, but I knew I would have trouble getting cumin seed, so I just made the recipe for more ground cumin."

Original recipe yields 4 servings


  • Serving Size: 1 (606.9 g)
  • Calories 501.2
  • Total Fat - 19.7 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 174.9 mg
  • Sodium - 1634.8 mg
  • Total Carbohydrate - 57 g
  • Dietary Fiber - 4.2 g
  • Sugars - 19.8 g
  • Protein - 26.3 g
  • Calcium - 161.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 94.2 mg
  • Thiamin - 0.1 mg

Step 1

Cook pasta according to the package and drain when finished.

Step 2

Put in a large bowl. Stir in the coleslaw mix and set the bowl aside.

Step 3

Cut the cooked, peeled shrimp into thirds and season with salt and pepper to taste. Set it aside.

Step 4

Mix the mayonnaise, oil, lime, sugar, ground cumin, and pepper together, also setting that aside.

Step 5

Stir the shrimp, mango, green onion, red bell pepper, and cilantro into the pasta bowl. Add the mayonnaise mixture to the bowl and stir thoroughly.

Step 6

Place in the refrigerator for at least 2 hours. Toss before serving.

Tips & Variations

No special items needed.