Asian Shrimp Pasta Salad

Asian Shrimp Pasta Salad
  • Servings: 6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 lb. fusilli pasta
  • 2 cups raw shredded carrot
  • 1/2 seedless cucumber, peeled, cut in half lengthwise, and thinly sliced
  • 12 oz. very small cooked and peeled salad shrimp
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced
  • 2 Tablespoons lime juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon salt
  • Siracha sauce, to taste
  • 1/4 cup roasted chopped peanuts


1. In a large pot of boiling salted water, cook pasta until al dente. Once it is done, drain it and run cold water over it until cold. Let drain and put in a large mixing bowl.

2. Combine pasta with carrot, cucumber, shrimp, cilantro, and green onions.

3. In a separate bowl, prepare the dressing by mixing together the lime juice, vinegar, oil, soy sauce, salt and siracha sauce.

4. Pour the dressing over the pasta salad. Mix and refrigerate until needed.

5. Serve with the peanuts on the side to be sprinkled on the salad just before eating.
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