Description

A quick 20-minute cold pasta salad combining sweet chili and sriracha flavors with cooked shrimp, small shell pasta, and a creamy dressing. Perfect for a light, spicy, and refreshing lunch.

Ingredients

1 lb small shell pasta
1 18 oz package frozen popcorn shrimp, cooked and cooled
1 cup mayonnaise
1/2 cup Thai sweet chili sauce
1 teaspoon garlic powder
2 tablespoons lime juice
2 teaspoons sriracha sauce (adjust to taste)
1/2 cup chopped fresh cilantro
Optional: thinly sliced green onions

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Instructions

Cook frozen popcorn shrimp according to package instructions, then cool completely.
While shrimp cooks, boil small shell pasta until al dente, then plunge into cold water to cool through.
In a bowl, whisk mayonnaise, sweet chili sauce, garlic powder, lime juice, and sriracha to make the dressing.
Add cooled shrimp and pasta to the dressing; mix until evenly coated.
Stir in cilantro and optional green onions before serving.

Notes

Taste and adjust spice level by adding more sriracha. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 5
Cook Time: 15
Category: Lunch
Method: Boiling
Cuisine: American-Asian Fusion