Thai-Lime Pasta Salad with Shrimp

Ok, I may be jumping ahead a little but after this lovely weekend of warm weather I’m already planning summer meals and this one is going to be a weekly favorite for sure.  I have mentioned that I crave Thai flavors in the Spring with their limes and ginger and when you combine that with some heat and some deliciously fresh fruits, veggies and herbs, you’ve got a winner.

Thai-Lime Pasta Salad with Shrimp | Simply Fresh Dinners

To make it even healthier use quinoa pasta.  It looks exactly like your regular pasta and is super tasty. The difference?  It leaves you feeling much lighter.  Perfect!

I packed this colorful little salad with mango, avocado, lime, tomatoes, shrimp and a variety of peppers and fresh herbs.  That’s a lot of flavor!

Thai-Lime Pasta Salad with Shrimp | Simply Fresh Dinners

If you’re treating your family to this salad on a picnic, pack your dressing and salad separately. You can also pack some raw shrimp separately and cook it on the grill at your location if you prefer.  If the kids don’t like too much spice, leave out the cayenne pepper and red pepper flakes.

Most importantly, let’s all get out and enjoy the sunshine. Some of us need to thaw out!   Cheers.


Thai-Lime Pasta Salad with Shrimp
Recipe Type: Salad
Author: Robyn Gleason
Prep time:
Cook time:
Total time:
Serves: 4-6
A colorful collection of flavorful ingredients. The spicy dressing adds a deliciously fresh kick to the dish.
  • 8 ounces quinoa pasta or whole wheat pasta, fusili
  • Dressing
  • ½ cup lime juice
  • ½ cup Thai basil leaves, chopped
  • 4 tablespoons extra virgin olive oil
  • 1.5 tablespoons raw honey
  • 1 teaspoon of garlic, minced
  • Pinch of cayenne pepper
  • Pinch of red pepper flakes
  • Salad
  • 1 pound of pre-cooked small shrimp, rinsed and patted dry
  • 2 shallots, thinly sliced
  • ½ red sweet pepper, seeded and diced
  • ½ orange sweet pepper, seeded and diced
  • 1 Thai chile pepper, seeded and diced
  • ½ jalapeno pepper, seeded and diced
  • 2 cups grape tomatoes, halved
  • 1 mango, cut into bite sized pieces
  • 1 avocado, cut into bite sized pieces
  • 2 limes, cut into wedges
  • a handful of fresh basil leaves
  1. Cook pasta according to directions, drain, rinse with cold water and set aside.
  2. Combine dressing ingredients and mix well.
  3. In large bowl combine shrimp, shallots, peppers, tomatoes, mango and avocado. Add 2 lime wedges to each dish. Top with fresh basil. Serve.
  4. NOTES:
  5. Rotini pasta is the best kind for this salad as it absorbs the dressing well.
  6. If you’re taking this recipe to a picnic, pack the shrimp separately on ice and add when serving,
  7. Pack dressing separately as well and combine with salad just before serving.



  • Reply
    Debbie Harris
    April 17, 2016 at 11:03 am

    Oooh this looks good, Robyn. Your photo is stunning! Everything looks so fresh and tasty. I will certainly be giving this a try and soon I hope.
    No picnics here yet.:-)
    Happy to hear that you are thawing out with some warm weather.

  • Reply
    Blair @ The Seasoned Mom
    April 17, 2016 at 12:12 pm

    Oh, this looks so good! We’re definitely on the same wavelength right now — I’m busy editing pasta salad pics and I just made a shrimp pasta dish on Friday (that made me think of you!). I crave these sweet, spicy, Thai flavors right now as well, so I’m anxious to give this one a try. Pinned so that I can come back to it!
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  • Reply
    Anita Rivera
    April 17, 2016 at 12:23 pm

    Good afternoon, Robyn!!!! OK, I need to look into quinoa pasta because I love pasta and can eat quite a bit of it. But even with just a small amount, it does weigh you down. Sounds good!

    Talk about fresh flavors and sunshine….this weekend is a winner here! 80 degrees, sun, perfection. And my birthday is next Saturday and typically, it’s never this nice on my birthday! Thank you for yet another idea to keep things light, simple but delish! HUGS! Anita

  • Reply
    Chris Scheuer
    April 17, 2016 at 4:07 pm

    This is my kind of pasta salad, so full of flavor, color and texture. I love everything about it! It would be perfect for a summer picnic, can’t wait!

  • Reply
    April 17, 2016 at 5:03 pm

    This looks lighter than air — and that lime basil dressing sounds incredible. I love that you’ve used those tiny baby shrimp, I even have some in the freezer 🙂
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  • Reply
    Bam's Kitchen
    April 17, 2016 at 5:45 pm

    Really shrimp?! You made a dish with shrimp? I thought you did not like shrimp too much… LOL I am with Sue that Lime basil dressing sounds sublime… I could eat that whole bowl myself. Gorgeous photos, sharing everywhere!
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  • Reply
    Tricia @ Saving room for dessert
    April 17, 2016 at 6:31 pm

    The kids will have to get over the cayenne – it sounds perfect to me! The mango, shrimp and lime – goodness this is a delightful dish!
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  • Reply
    April 17, 2016 at 7:22 pm

    Hi Robyn, you make the best salads, love everything about this one, especially the basil lime dressing. Have a great week.
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  • Reply
    April 18, 2016 at 10:11 am

    I love thai flavors too, what a great idea to put them into a pasta salad! This looks like the perfect summer picnic or potluck dish!
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  • Reply
    Jennifer @ Seasons and Suppers
    April 18, 2016 at 10:15 am

    Great salad! I am SO ready for summer pasta salads 🙂 Will definitely be putting this one on the list to make. Hope you enjoyed the lovely weekend. Looks like we’re getting a bonus lovely Monday, too!
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  • Reply
    Karly Campbell
    April 18, 2016 at 11:42 am

    I love this! A perfect way to switch up the pasta salad game from the usual Italian flavors. I know what I’m bringing to my next picnic!
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  • Reply
    April 19, 2016 at 2:10 pm

    Another wonderful pasta dish with one of my favorites, shrimp! I bet the lime is a lovely addition. Lots of love from W.W.
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  • Reply
    Michelle | A Dish of Daily Life
    April 22, 2016 at 10:43 pm

    Your recipes always look so fantastic! Another one I can’t wait to try…I love all the flavors here! Sharing on my FB page tomorrow. 🙂
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  • Reply
    April 23, 2016 at 8:18 am

    Hi Robyn,
    Just the colors of this recipe makes look and sound healthy and delicious. Thanks for sharing on Real Food Fridays! Pinned & tweeted!
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  • Reply
    Easy Fresh Pasta Salad Recipes - Penny Pincher Jenny
    April 29, 2016 at 10:33 am

    […] Thai-Lime Pasta Salad with Shrimp from simply fresh dinners […]

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