Ingredients
Scale
- 1.25 lb shrimp, peeled and deveined
- 1.25 lb fusilli pasta
- 1 tsp seasoning
- 1 tbsp cooking oil (neutral)
- 1 cup carrots, julienned
- 1 cup red bell peppers, thin strips
- 1 cup purple cabbage, shredded
- 1 cup green cabbage, shredded
- 1/2 cup red onions, thinly sliced
- 1/4 cup spinach, chopped
- 1/4 cup mayonnaise
- 1/3 cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 1.5 tbsp honey
- 1 tbsp ginger, finely grated
- 2–3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tbsp lime juice
- 1/2 cup green onions, sliced
- 1.5 tbsp sesame seeds, toasted
Instructions
- Boil salted water in a large pot and add fusilli. Cook for one minute less than package directions and drain.
- Rinse the pasta with cold water to stop cooking and cool quickly. Toss with sesame oil.
- Pat shrimp dry and season lightly.
- Heat oil in a skillet over medium-high heat and sear shrimp for 1-2 minutes each side until pink and opaque.
- Combine mayonnaise, soy sauce, rice vinegar, sesame oil, and honey in a bowl.
- Add ginger, garlic, red pepper flakes, and lime juice, then whisk until smooth.
- Combine cooled pasta, chopped vegetables, and half of the dressing in a bowl.
- Add cooked shrimp and remaining dressing, toss again.
- Fold in green onions and sesame seeds, chill for 20 minutes before serving.
Notes
Chill the assembled salad briefly before serving to allow flavors to meld while maintaining crisp vegetable texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Chilling
- Cuisine: Asian-fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg
Keywords: pasta salad, shrimp salad, Asian salad, summer salad, easy recipes, healthy meals