When I first came up with this recipe a year ago for a friend’s bridal shower, I called it “Caribbean Shrimp Pasta Salad.” After actually traveling to the Caribbean and realizing that these flavors aren’t really Caribbean-influenced, I decided to go ahead and give it a new moniker that’s a much more apt-description. If you’re looking for a pasta salad recipe sans mayonnaise for a barbecue this summer, try this one out.
For the salad
1 pound shrimp, peels and tails removed
8 ounces pasta, cooked and chilled
1 avocado, diced
1 mango, diced
2 tomatoes, diced
3 garlic cloves minced
For the dressing
2 tablespoons soy sauce
1/2 cup rice vinegar
2 tablespoons sweet chili sauce
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon Old Bay
Combine all the salad ingredients in a large bowl. Whisk the dressing ingredients together in a small bowl and then toss with the salad to combine thoroughly. Refrigerate until chilled, or about 30 minutes.
