Thai Shrimp-&-Pasta Salad
Recipe: #32083
May 14, 2019
"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 is 2 servings
Ingredients
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 by Step Method
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
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.
- Look for peeled and cooked shrimp in the frozen section of the grocery store.
- Ginger root can be found in the produce section of the grocery store.
- Substitute cooked chicken for the shrimp - this substitution is great for those who don't like seafood or for those looking for a more budget-friendly option.
- Replace the vegetable oil with olive oil - this substitution provides a healthier option and adds a delicious flavor to the salad.
Asian Noodle Salad Replace the linguine pasta with 8 ounces of cooked Asian noodles, such as udon or soba. Substitute the shrimp with 1/2 pound of cooked chicken or pork. Replace the cilantro with fresh mint and the peanuts with toasted sesame seeds. Use a mixture of rice wine vinegar and sesame oil in place of the lime juice and vegetable oil.
Coconut Rice: A fragrant and flavorful side dish that pairs perfectly with the Thai Shrimp-&-Pasta Salad. The sweetness of the coconut rice complements the savory flavors of the salad.
Grilled Asparagus: Grilled asparagus is a simple yet delicious side dish that pairs perfectly with the Thai Shrimp-&-Pasta Salad. The smokiness from the grilled asparagus adds a nice contrast to the savory flavors of the salad.
FAQ
Q: How do I store the Thai Shrimp-&-Pasta Salad?
A: Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving.
Q: Can I make the Thai Shrimp-&-Pasta Salad ahead of time?
A: Yes, you can make the salad ahead of time. Store the shrimp-pasta mixture and vinaigrette separately in the refrigerator; toss just before serving.
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Fun facts:
The cilantro used in this recipe is an herb native to the Mediterranean, and was used by the Ancient Greeks to flavor food.
Thai Shrimp-&-Pasta Salad is a favorite dish of celebrity chef Gordon Ramsay, who loves its unique combination of flavors.