Spicy Shrimp Roll Pasta Salad
Pasta salad with shrimp, radish, and cucumber, inspired by the flavors in a spicy shrimp sushi roll
Servings: 4 servings
Calories: 667kcal
Ingredients
Cook the pasta and shrimp
- 8 ounces spiral pasta or your favorite shape
- salt
- 1/4 cup mayo
- 2 tablespoons chili crisp
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 12 ounces extra large shrimp peeled, deveined, tail removed.
Mix everything after its cold
- 4 radishes
- 2 small Persian cucumbers
- 2 lemons juice of
- 1 lime juice of
- 1/4 cup mayo
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon wasabi or more if desired
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon togarachi seasoning blend
- 1 teaspoon black sesame seeds
- 5 sheets crispy nori snacks broken up
Instructions
- Bring a pot of well salted water to a boil. Add in the pasta and cook until just about al dente, or a little further. Remove the pasta from the water using a metal strainer with a handle or spider scoop and add it to a large bowl.
- Add in the mayo, chili crisp, soy sauce, sesame oil, and olive oil. Toss to combine and set aside in the fridge until cooled.
- Meanwhile, add the shrimp to the same boiling water. Cook about 3-5 minutes until opaque. While they cook, prepare an ice bath. Transfer the shrimp to the ice bath to stop cooking. If desired, cut the shrimp in half to create more manageable bites. Set aside in the fridge until ready to use.
- Once the pasta is fully cooled, add the shrimp, and all the remaining ingredients. Toss to combine. Serve!
Nutrition
Calories: 667kcal | Carbohydrates: 55g | Protein: 21g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1467mg | Potassium: 398mg | Fiber: 4g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 2mg