Description
A refreshing and colorful pasta salad featuring grilled shrimp and a zesty chili lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 250 grams (8 oz) shrimp, peeled and deveined
- 200 grams (7 oz) pasta (such as rotini or fusilli)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- Juice of 2 limes
- 200 grams (7 oz) cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced
- Salt and pepper to taste
Instructions
- Boil a pot of salted water, add the pasta, and cook until al dente. Drain and rinse under cold water.
- In a bowl, combine shrimp, olive oil, chili powder, minced garlic, lime juice, salt, and pepper. Toss to coat.
- Preheat the grill or grill pan over medium-high heat and grill the shrimp for 2-3 minutes on each side until pink and opaque.
- In a large bowl, mix the cooked pasta, grilled shrimp, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and toss gently.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a vegan option, substitute shrimp with chickpeas or grilled vegetables.
- For a low-carb option, use zucchini noodles instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Chili Lime, Grilled Shrimp, Pasta Salad, Summer Recipe