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overhead view of Shrimp Cilantro Lime Pasta Salad
Olga

20-Minute Shrimp Cilantro Lime Pasta Salad

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Light, tart, shrimp cilantro lime pasta salad with finely diced onion and minced garlic. It's the perfect pasta salad year-round.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Latin
Calories: 259
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • ½ lb Farfalle Pasta or Bow tie pasta
  • Purified Water
  • ½ tbsp Salt for salty pasta water
Cilantro Lime Dressing
  • ¼ cup Extra Virgin Olive Oil
  • 4 Limes Fresh Lime Juice
  • ¼ cup Red Wine Vinegar
  • ½ bunch Fresh Cilantro
  • 1 clove Garlic
  • ¼ small Red Onion
  • 1 pinch Freshly Ground Black Pepper to taste
  • 1 pinch Salt to taste
Shrimp
  • 1 lb Wild Raw Argentinian Red Shrimp
  • ⅛ tsp Freshly Ground Black Pepper
  • 1 tbsp Avocado Oil
Tomato
  • 1 pint Cherry Tomatoes

Equipment

  • 1 Large Pot
  • 1 Large Pan
  • 1 Pasta Drainer
  • 1 Large Mixing Bowl
  • 1 Tongs
  • 1 Paring Knife
  • 1 Wooden Cutting Board

Method
 

Prepare
  1. Fill a large pot with water and salt, place it on the stove, and set it to boil.
  2. Thaw and clean the shrimp, then pat dry.
  3. Clean and rinse the cilantro.
  4. Then, give it a rough chop and set aside.
  5. Finely dice a quarter of a red onion.
  6. Mince the garlic with a microplane grater.
Pasta
  1. Fill a large pot with water and lots of salt, and bring to a boil.
  2. Add the pasta to the pot
  3. Boil the pasta until it’s al dente, roughly 10-12 minutes. Follow the instructions on the box.
    Every pasta has slightly different cooking times depending on a couple of factors.
  4. Drain and allow to cool.
  5. Place the pasta in the refrigerator and allow it to cool until you’re ready to make the pasta salad.
Shrimp
  1. Preheat a large pan on medium to high heat, then coat the pan with avocado oil.
  2. Once the pan and oil are hot, add the shrimp and cook for 2-3 minutes on each side, or until the shrimp is bright pinky-orange and white, no longer translucent when fully cooked.
Cilantro Lime Dressing
  1. In a bowl or large measuring cup, combine the finely chopped cilantro, diced onion, minced garlic, lime juice, vinegar, olive oil, salt and pepper, and mix.
Final Steps
  1. Place the cooled pasta in a large mixing bowl. Combine with the shrimp and dressing, and toss.
  2. Optional – top with freshly grated parmesan cheese.

Nutrition

Calories: 259kcalCarbohydrates: 16.7gProtein: 17.5gFat: 19.2gFiber: 0.5g

Notes

Tips

Let’s start with the details of this recipe. First tip: Start with a good-quality shrimp, that’s peeled and deveined to save time.
I love this wild, raw Argentinian shrimp because it’s already peeled and deveined. It’s also wild rather than farmed.
Second Tip: I love farfalle or bow-tie pasta because it’s the perfect pasta because the lime cilantro dressing tucks into the bow tie, and perfectly dresses the pasta. It’s also the perfect size with the wild shrimp

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