THAI SHRIMP AND MANGO PASTA SALAD

Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 14

Previous Next

Ingredients

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g