Get ready to embark on a culinary journey that combines the succulent sweetness of ripe mangoes, the delicate tenderness of perfectly cooked shrimp, and the vibrant freshness of a fusion-style pasta salad. This isn't just another recipe – it's a vacation for your palate that brings the exotic flavors of tropical cuisine right to your dining table in just 30 minutes! Whether you're looking to impress guests or treat yourself to a light, refreshing meal, this Shrimp and Mango Pasta Salad is about to become your new summer obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Fusion
Serves: 6 servings
Ingredients
- 8 ounces pasta (fusilli or rotini)
- 1 pound shrimp, peeled and deveined
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing all the ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the peeled and deveined shrimp to the skillet.
- Season the shrimp with salt and pepper to taste. Cook the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine the diced mango, diced red bell pepper, finely chopped red onion, and chopped cilantro.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Allow the pasta to cool for a few minutes.
- Add the cooled pasta to the mixing bowl with the mango and vegetables. Toss gently to combine.
- In a small bowl, whisk together the remaining olive oil and lime juice. Pour this dressing over the pasta salad and toss to coat evenly.
- Add the cooked shrimp to the salad and gently fold them in, being careful not to break up the shrimp.
- Taste the salad and adjust seasoning with more salt and pepper if needed. Chill the pasta salad in the refrigerator for about 10 minutes before serving to allow the flavors to meld.
- Serve the shrimp and mango pasta salad chilled or at room temperature, garnished with additional cilantro if desired.
Tips
- Shrimp Cooking Hack: To ensure your shrimp are perfectly cooked and not rubbery, watch for the color change. They're done when they turn from gray to pink and form a gentle "C" shape.
- Mango Matters: Choose a ripe but firm mango for the best texture. If it yields slightly to gentle pressure, it's perfect for this recipe.
- Chill Factor: For maximum flavor development, prepare this salad at least 30 minutes before serving and let it rest in the refrigerator. This allows the lime dressing to marinate the ingredients.
- Customize Your Salad: Feel free to add a kick with some diced jalapeños or swap cilantro for fresh mint if you prefer.
- Make-Ahead Magic: This pasta salad can be prepared up to a day in advance, making it perfect for meal prep or summer gatherings.Pro Tip: Always rinse your pasta with cold water after cooking to stop the cooking process and prevent the pasta from becoming mushy, ensuring a perfect al dente texture every time!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: g
Cholesterol: 180mg
