BBQ SHRIMP PASTA SALAD
Try something new with this BBQ Shrimp Pasta Salad recipe. The combination of tangy BBQ shrimp, Parmesan cheese and sweet, crunchy peppers unite in this BBQ Shrimp Pasta Salad for a dish that's unique and delicious!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
- Add mayo; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.
- Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.
- Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.
Nutrition Facts : Calories 480, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
MACARONI SALAD WITH GRILLED SHRIMP
Provided by Kardea Brown
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill pan or grill to medium-high heat.
- Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
- Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.
COLD SHRIMP PASTA SALAD
"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." -Traci K Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 430mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
SHRIMP AND PASTA SALAD
It looks elegant...but this refreshing salad stirs up quickly, according, according to Sherri Gentry of Dallas, Oregon.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pasta, shrimp, onions and Parmesan cheese. In a small bowl, whisk remaining ingredients until blended. Pour over pasta mixture; toss to coat. Cover and chill for 1-2 hours.
Nutrition Facts : Calories 231 calories, Fat 8g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 39mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
GRILLED SHRIMP SALAD WITH MELON AND FETA
A colorful mix of juicy fresh melon, salty feta and grilled shrimp, this easy-to-make salad is perfect for a quick and light summer dinner. A little minced chile adds heat, balancing the sweetness of the melon and shrimp, while the toasted whole coriander seeds lend a nice crunch. You can use any one type or a combination of melon here, and the riper the better. Serve this with something to catch all the tangy sauce - bread, rice or even a spoon.
Provided by Melissa Clark
Categories weeknight, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
- While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
- Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
- Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
- Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
- Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
- In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.
BBQ PASTA SALAD
This is our favorite pasta salad recipe that we serve at our holiday barbecues. Crushed red pepper flakes give this salad its zip. To make it "kid friendly" or "senior friendly," just leave out the crushed red peppers. It can easily be refreshed by adding more dressing.
Provided by SHORECOOK
Categories Spinach Pasta Salad
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain into a sieve, run under cold water, and drain well.
- Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 37.3 g, Cholesterol 36.6 mg, Fat 23.7 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 7.9 g, Sodium 1275.9 mg, Sugar 3.8 g
BARBECUE SHRIMP OVER PASTA
I adapted this recipe from Taste of Home's Quick Cooking Magazine. I used Sweet Baby Ray's Original Flavor barbecue sauce.
Provided by Marie Nixon
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook linguine pasta according to package directions for 'al dente'.
- While pasta is cooking, cook the bacon in a large skillet over medium heat until the pieces are crisp.
- Remove with a slotted spoon and drain on paper towels.
- Reserve 1 tablespoon of the drippings in the skillet.
- Add chopped onion and saute until tender.
- Add shrimp; cook and stir until shrimp is cooked through and turns pink.
- Return bacon to the skillet.
- Add the barbecue sauce and cook and stir over medium heat until heated through.
- Drain linguine and place on serving platter.
- Top with shrimp mixture.
- Sprinkle with Parmesan cheese.
More about "bbq shrimp pasta salad recipes"
SHRIMP PASTA SALAD {EASY CHILLED RECIPE} – WELLPLATED.COM
From wellplated.com
5/5 (7)Total Time 20 minsCategory Main Course, Side DishCalories 194 per serving
- Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
- In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
- If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
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