Thai Shrimp-and-Pasta Salad

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Tender cooked shrimp are combined with noodles, peanuts, shredded carrots, cilantro and lettuce, then tossed with a tangy lime sauce. It's like a spring roll without the roll. Make it for dinner, or keep it in the refrigerator for quick weekday lunch to take to work.
2 ounces uncooked linguine
1/2 cup shredded carrot
8 ounces medium shrimp, cooked and peeled
1 cup thinly sliced Boston lettuce leaves
1/4 cup fresh cilantro leaves
2 Tbsps chopped unsalted, dry-roasted peanuts
1/4 cup fresh lime juice
2 Tbsps fish sauce
2 Tbsps chopped fresh cilantro
1 Tbsp chopped green onions
2 1/2 tsps sugar
2 tsps vegetable oil
1 tsp grated peeled fresh ginger
2 cloves garlic, minced
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 (2 cup) servings

Calories: 367
Total fat: 10.6g
Fiber: 3.2g
Sodium: 1,512mg
Meal   LunchCuisine   Thai
Dish   Main DishMain Ingredient   Shellfish

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