• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Thai Shrimp-And-Pasta Salad

  • Recipe Submitted by on

Category: Shellfish, Main Dish, Salads

 Ingredients List

  • 2 oz Uncooked linguine
  • 1/2 c Shredded carrot
  • 8 oz Medium shrimp, cooked and
  • -peeled
  • 1 c Thinly sliced Boston lettuce
  • -leaves
  • 1/4 c Fresh cilantro leaves
  • 2 tb Chopped unsalted,
  • -dry-roasted peanuts
  • 1/4 c Fresh lime juice
  • 2 tb Fish sauce
  • 2 tb Chopped fresh cilantro
  • 1 tb Chopped green onions
  • 2 1/2 ts Sugar
  • 2 ts Vegetable oil
  • 1 ts Grated peeled fresh ginger
  • 2 Garlic cloves, minced


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 sometimes labeled nam pla in Asian markets or your supermarket's
ethnic-food section.

1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an
additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp,
lettuce, cilantro leaves, and peanuts in a large bowl; toss well.

2. Combine lime juice and remaining ingredients in a jar. Cover tightly,
and shake vigorously. Pour over pasta mixture, tossing gently to coat.
Yield: 2 servings (serving size: 2 cups).

CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
1,512mg; CALC 80mg

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