Grilled Shrimp Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled shrimp pasta salad combines turmeric-kissed grilled shrimp with fresh summer vegetables like asparagus, zucchini, and tomatoes in a light vinaigrette. Perfect warm-weather main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound large shrimp
- Kosher salt
- Red pepper flakes
- Ground turmeric
- 2 cups bowtie pasta
- 1/2 pound asparagus spears (trimmed & quartered)
- 1 cup zucchini or summer squash (quartered)
- 1/2 cup red onion (chopped)
- 1 pint cherry tomatoes (halved)
- 4 ounces feta cheese (crumbled)
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon ground oregano
- 2 tablespoons fresh cilantro or parsley (chopped)
- 2 teaspoons lime zest
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 clove garlic (minced)
- Black pepper (to taste)
- 1/3 cup olive or avocado oil
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 903mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 256mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.