Tropical Fruit, Shrimp & Pasta Salad
Submitted by mamabear
Chilled shrimp and pasta salad loaded with fresh mango, papaya, pineapple, and mandarin oranges, tossed in a creamy coconut-ginger-lime dressing. A bright, crowd-pleasing summer dish for 6.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
45 minThis salad is what happens when a seafood platter and a fruit bowl have a really good time together.
Cooked shrimp gets tossed with chunky mango, papaya, pineapple, and mandarin oranges over a bed of cooled pasta and scallions.
The dressing ties it all together: cream, coconut milk, mayo, fresh ginger, and lime juice. Rich but not heavy, with a tropical zing that makes everything pop.
It’s a stunner for potlucks, summer entertaining, or any time you want something that feels fancy with almost no cooking involved.
Kitchen Tips
- Use pre-cooked shrimp to keep this a no-cook assembly. Cold peeled shrimp from the seafood counter works great.
- Drain the canned pineapple and mandarin oranges well so the dressing doesn’t get watered down.
- Toss the pasta with a splash of the dressing while it’s still slightly warm so it absorbs more flavor as it cools.
Ingredients
Directions
Add pasta to a large pan of rapidly boiling water, boil, uncovered for 10 minutes or until tender, drain and cool.
Peel mango and papaya and chop into chunks.
Combine shrimp, all the fruits and the dressing in a bowl.
Combine pasta and onions, place on serving plates, and top with salad mixture.
For the dressing, combine all ingredients thoroughly.
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