Mango Shrimp Pasta Salad Recipes

THAI SHRIMP AND MANGO PASTA SALAD

Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP, MANGO AND PASTA SALAD

Shrimp, mango and pasta salad image

Make and share this Shrimp, mango and pasta salad recipe from Food.com.

Provided by Bekah

Categories Mango

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb fusilli, cooked and cooled (macaroni or penne would work too)
3 tablespoons mayonnaise
3 tablespoons water
2 tablespoons horseradish
2 tablespoons Dijon mustard
12 ounces peeled and cooked shrimp
1 red bell pepper, sliced
2 cups cubed mangoes (peaches are a good substitute if mangos aren't in season)
1 medium tomatoes, cubed
4 tablespoons fresh chives
4 cups salad greens (the ready to eat kind from a bag)

Steps:

Mix together mayonnaise, water, horseradish and mustard in mixing bowl.
Transfer half of the dressing to a salad bowl.
Pour prepared pasta in salad bowl and toss to combine with dressing.
Add shrimp to mixing bowl with remaining dressing and toss to cover.
Line two dinner plates with lettuce mix.
Spoon pasta on lettuce.
Place pepper slices over pasta and spoon shrimp and dressing on top.
Arrange mango on shrimp and top with tomato and chives.
(personally, I just mixed it all together!)
ENJOY!

Nutrition Facts : Calories 639.9, Fat 11.6, SaturatedFat 2, Cholesterol 336.9, Sodium 803.6, Carbohydrate 89, Fiber 9.7, Sugar 33.8, Protein 48

MANGO SHRIMP PASTA SALAD

MANGO SHRIMP PASTA SALAD image

Categories Shellfish Stir-Fry Low Fat

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 cups penne or fussili pasta
cooking spray
1 onion, chopped
1 red pepper
1 yellow pepper
1 package snow pea pods
1 package pre-sliced mushrooms
1 lb large shrimp, shelled
2 tablespoons low-salt soy sauce
1/2 tablespoon garlic and chili sauce
1/2 cup fresh cilantro, chopped
1/2 large mango (or 1 small), chopped
1/2 cup low-fat yogurt (optional)
Pepper to taste

Steps:

Cook pasta in salted boiling water without fat until al dente. Drain and set aside in bowl. Heat stir fry pan on high heat. Add cooking spray and onions. Saute until translucent. Stir in peppers, pea pods and mushrooms. Add shrimp and cook until pink, about 3 minutes. Add soy sauce and garlic chili sauce, adding more or less to taste. Stir in cilantro and mango and let mix for 2 minutes. Remove from heat and add shrimp mixture to pasta. Stir until pasta is coated. To serve cold, let mixture cool before stirring in yogurt. Salt and pepper to taste. Serve with cilantro garnish.

MANGO-SHRIMP SALAD

Mango-Shrimp Salad image

With five ingredients-including handy cooked shrimp-this satisfying salad is on the table in only 15 minutes

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 bag (10 oz) mixed salad greens
1 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 ripe medium mango, seed removed, peeled and cubed (1 cup)
1 cup fresh snow pea pods, strings removed, cut diagonally in half
3/4 cup sesame ginger dressing

Steps:

In large bowl, mix salad greens, shrimp, mango and pea pods.
Pour dressing over salad; toss gently to coat.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 160 mg, Fat 4, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 14 g, TransFat 0 g

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