Chili Lime Shrimp Pasta Salad Recipes

CHILI LIME SHRIMP

Steps:

• In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
• Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

CHILI-LIME PASTA SALAD WITH SHRIMP SKEWERS

Steps:

• Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook broccoli for 2 minutes. Meanwhile set up bowl of cold water with ice cubes. Using a slotted spoon, transfer broccoli to ice bath; drain when cool. Using the same pot, cook pasta according to al dente package instructions.
• Meanwhile in a large bowl mix mayonnaise, cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest and juice of one lime, and chili flakes. Toss in red onion, cabbage, broccoli, and cooked pasta, mix well and refrigerate until ready to serve.
• Preheat grill on medium-high heat. Thread the shrimp onto the pre-soaked skewers. Drizzle with olive oil and season with salt and pepper. Place skewers on grill and cook until pink and lightly charred, about 2 minutes on each side. Transfer to a clean plate.
• Serve pasta salad with shrimp skewers and wedges of remaining lime. Garnish with cilantro.

CHILI, LIME AND SHRIMP PASTA SALAD

Steps:

• Cook the pasta according to the pack instructions. Drain, rinse in cold water until just cold, then drain again.
• Put the lime zest and juice, chilis, oil and sugar in a jug and whisk. Season well, then pour into a bowl with the shrimp, tomatoes, onion and cilantro.
• Add the prepared pasta and the salad leaves, toss well and serve.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING

Steps:

• For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
• For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
• Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.