Mango Shrimp Pasta Salad Recipes

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THAI SHRIMP AND MANGO PASTA SALAD

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



Thai Shrimp and Mango Pasta Salad image

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

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

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Categories     Salad     Fish     Fruit     Herb     Onion     Pasta     Pepper     Quick & Easy     Mango     Shrimp     Noodle     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9



Shrimp and Mango Salad with Glass Noodles image

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.

4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound cooked, peeled, and deveined medium or large shrimp
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt

SHRIMP AND MANGO SALAD

Provided by Victoria Granof

Categories     Salad     Quick & Easy     Backyard BBQ     Lunch     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Cookie     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Shrimp and Mango Salad image

Steps:

  • 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
  • 2 Season with the salt and serve.

1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

MANGO SHRIMP SALAD

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9



Mango Shrimp Salad image

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

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

MANGO-SHRIMP SALAD

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



Mango-Shrimp Salad image

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

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

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