Thai Shrimp And Pasta Salad Recipe
Servings: 2
Ingredients
- 2 ounce Uncooked linguine
- 1/2 c. Shredded carrot
- 8 ounce Medium shrimp, cooked and peeled
- 1 c. Thinly sliced Boston lettuce leaves
- 1/4 c. Fresh cilantro leaves
- 2 Tbsp. Minced unsalted, dry-roasted peanuts
- 1/4 c. Fresh lime juice
- 2 Tbsp. Fish sauce
- 2 Tbsp. Minced fresh cilantro
- 1 Tbsp. Minced green onions
- 2Â 1/2 tsp Sugar
- 2 tsp Vegetable oil
- 1 tsp Grated peeled fresh ginger
- 2 x Garlic cloves, chopped
Directions
- Store the shrimp-pasta mix and vinaigrette separately in the refrigerator; toss just before serving. Fish sauce is a salty condiment which accounts for the high sodium content of this salad. It comes bottled and is sometimes labeled nam pla in Asian markets or possibly your supermarket's ethnic-food section.
- 1. Cook pasta in boiling water 9-1/2 min. Add in carrot; cook an additional 30 seconds. Drain, and cold. Combine pasta mix, 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 mix, tossing gently to coat.
- Yield: 2 servings (serving size: 2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 2 servings | |
| Calories 320 | |
| Calories from Fat 63 | 20% |
| Total Fat 7.06g | 9% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 172mg | 57% |
| Sodium 1583mg | 66% |
| Potassium 535mg | 15% |
| Total Carbs 35.17g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.84g | 6% |
| Protein 28.6g | 46% |
