Shrimp Mango And Pasta Salad Food

THAI SHRIMP AND MANGO PASTA SALAD

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.

MANGO SHRIMP PASTA SALAD

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.

SHRIMP AND MANGO PASTA SALAD

Steps:

• Cook the orzo according to package directions or until al dente. Rinse with cold water then drain. This will ensure they won't continue cooking and become mushy.
• Combine the pesto, olive oil, lime juice, and honey. Set aside.
• Place the cooked pasta, shrimp, mango and tomatoes in a bowl. Mix with the pesto-lime dressing. Season with salt and pepper, if desired.
• Sprinkle with crumbled feta or parmesan cheese, if desired.

SHRIMP, MANGO AND PASTA SALAD

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!

SPANISH SHRIMP AND MANCHEGO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and cool.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
• Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
• While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
• Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
• Serve noodles topped with shrimp salad.

MANGO-SHRIMP SALAD

Steps:

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

MANGO SHRIMP SALAD

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.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.