Shrimp & Mango Pasta Salad
Recipe: #33147
August 14, 2019
Categories: Salads, Fruit Salad, Fish/Seafood Salad, Shrimp, Mango, Non-Dairy, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When purchasing the shrimp, make sure to buy cooked, peeled shrimp with the tails removed.
- If you are unable to find cumin seed, you can substitute with an equal amount of ground cumin.
- Substitute frozen corn for the mango - This substitution will add a subtle sweetness to the dish while providing a crunchy texture. The frozen corn can be easily found at most supermarkets and it is a great way to add a nutritious and delicious element to the dish.
- Substitute Greek yogurt for the mayonnaise - This substitution will lighten up the dish while still providing a creamy texture. Greek yogurt is a great source of protein and it has a mild flavor that won't overpower the other ingredients. Plus, it is a healthier alternative to mayonnaise.
Taco-Style Pasta Salad Replace the shrimp with 1 pound of cooked ground beef, and replace the cilantro with 1/2 cup of chopped cilantro. Add 1/4 cup of taco seasoning to the mayonnaise mixture. Serve with tortilla chips.
Grilled Corn on the Cob: Grilled corn on the cob is a great side dish to pair with Shrimp & Mango Pasta Salad. The sweetness of the grilled corn is a great complement to the spicy flavors of the pasta salad. Plus, it's a quick and easy way to add some extra flavor to the meal.
Tomato and Avocado Salad: Tomato and avocado salad is a great dish to serve alongside the Shrimp & Mango Pasta Salad. The creamy texture of the avocado and the acidity of the tomatoes provide a nice contrast to the spicy flavors of the pasta salad. Plus, it's a light and healthy option that will help to balance the meal.
FAQ
Q: What type of mango should I use?
A: You can use fresh or frozen mango for this recipe. If you are using frozen mango, make sure it is thawed before adding it to the salad.
Q: How long can I store this salad?
A: This salad can be stored in an airtight container in the refrigerator for up to 3 days.
2 Reviews
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Fun facts:
The dish is inspired by the classic Mexican dish, Camarones con Mango, which is often served in restaurants in Mexico City. It is a favorite of celebrities such as Salma Hayek.
The combination of shrimp and mango has a long history in the Caribbean. It is believed to have originated in the Dominican Republic, where it is still a popular dish today.