Chili Lime Shrimp Pasta Salad Recipes

CHILI, LIME AND SHRIMP PASTA SALAD

Chili, Lime and Shrimp Pasta Salad image

Liven up your pasta salad by adding a feast of flavours such as chili, lime and shrimp. So tasty! If you can't find fresh limes, bottled lime juice will do instead. Or try lemons for a more subtle kick.

Provided by English_Rose

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces penne pasta
2 limes, zest and juice of
2 red chili peppers, de-seeded and chopped
6 tablespoons olive oil
1 pinch superfine sugar
7 ounces shrimp, cooked and peeled
4 tomatoes, chopped
2 red onions, chopped
6 tablespoons cilantro, chopped
12 ounces salad leaves

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.

Nutrition Facts : Calories 597.9, Fat 23, SaturatedFat 3.3, Cholesterol 96.6, Sodium 125.1, Carbohydrate 83.7, Fiber 13, Sugar 7.4, Protein 19

CHILI LIME SHRIMP PASTA SALAD

Chili lime shrimp pasta salad image

not set

Provided by alexdee33

Categories Main Dish

Time 20m

Yield 5

Number Of Ingredients 14

Ingredients

8 Oz Penne pasta
1/4 C Fresh lime juice (from 2-3 limes)
2 Cloves garlic Minced
2 tsp Chili powder
1/2 tsp kosher salt
1/4 tsp Black pepper
1 Tbsp Honey
1/4 C Extra virgin olive oil
12 Oz Large shrimp Peeled and deveined
3 C Baby spinach leaves
2 C Cooked black beans Drained and rinsed
1/2 C Red onion ( 1/2 small red onion) Diced
1 Tomato Seeded and diced
Fresh cilantro and limes for garnish

Steps:

1. Cook pasta in salted water according to package directions 2. Combine lime juice, garlic, chili powder, salt, pepper, honey, and olive oil in small container. Shake to combine 3. Heat large skillet over medium heat. Spray with oil. Add shrimp and cook for about minute per side until just turning pink 4. Stir in spinach, black beans, onion, and lime dressing. Add pasta, toss to coat well, and heat for about a minute or two until spinach has wilted. 5. Stir in tomato and garnish with cilantro and fresh lime wedges if desired. To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. ( can be made a day ahead)

Nutrition Facts : Calories 383 calories, Fat 8.0345311535621 g, Carbohydrate 50.5457029744343 g, Cholesterol 136.5313032496 mg, Fiber 8.44007734115963 g, Protein 27.5889144900913 g, SaturatedFat 1.23766814367523 g, ServingSize 1 1 Serving (239g), Sodium 17.1671576611548 mg, Sugar 42.1056256332747 g, TransFat 0.967247164760107 g

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