Thai Shrimp-&-Pasta Salad

2
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of my "Two's Company" cookbook...store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment that accounts for the high sodium content of this salad. It comes bottled and is found in your supermarket's ethnic-food section."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (325.1 g)
  • Calories 365.6
  • Total Fat - 9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 189 mg
  • Sodium - 2798.5 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 8.6 g
  • Protein - 32.8 g
  • Calcium - 99.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.2 mg

Step 1

Bring 4 cups water to a boil in a large saucepan. Add pasta, and cook 9 1/2 minutes. Add carrot; cook an additional 30 seconds. Drain; rinse under cold water. Drain; let cool. Combine pasta mixture, shrimp, lettuce, cilantro, and peanuts in a large bowl; toss well. Combine lime juice and next 7 ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently to coat.

Step 2

Serving size is 2 cups.

Tips & Variations


No special items needed.

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