Grilled Ginger Shrimp and Vegetable Pasta Salad

Linda Dalton


I have been working and trying to perfect this Asian inspired recipe for years. Here is my latest version, and I'm happy to share.

★★★★★ 1 vote
30 Min
20 Min


1 lb
shrimp, peeled and deveined (16-21 count)
8 oz
linguine, uncooked
1/2 lb
sugar snap peas
1 large
red pepper sliced 1/4 inch
1/2 c
celery chopped
1/4 c
cilantro chopped
scallions chopped


1/2 c
rice vinegar
1/2 c
low sodium soy sauce
3 Tbsp
toasted sesame oil
2 tsp
chili oil
1-1/2 Tbsp
fresh ginger grated
2 large
garlic cloves grated
1 tsp


cilantro leaves
toasted sesame seeds (optional)


1Since you'll be grilling the shrimp, soak wooden skewers in water for 1/2 to 1 hour. While skewers are soaking, prepare dressing by combining all ingredients into a medium size jar and shake to combine. Pour half the dressing into a gallon size plastic bag and add shrimp. Let shrimp marinate for 30 minutes. Skewer and cook shrimp on grill (I use my indoor grill pan) about 2-3 minutes per side. Set cooked shrimp aside and assemble the salad.
2Cook linguini according to package directions, drain and rinse with cold water to stop the cooking. While pasta is cooking, chop the cilantro, scallions and celery. Microwave the sugar snaps for 1-1/2 minutes and the sliced red peppers for 45 seconds.
3Combine pasta, cooled sugar snaps and red pepper, scallions, celery and cilantro and toss with remaining dressing.
4Plate and garnish with cilantro and toasted sesame seeds (optional). Serve the shrimp on skewers as I do, but the dish is equally impressive when the shrimp is mixed in with the pasta salad. Serve at room temp or cold.

About this Recipe

Course/Dish: Pasta, Salads
Main Ingredient: Seafood
Regional Style: Asian