Spicy Shrimp Curry & Thai Peanut Pasta Salad
Total Time: 1 hour, 30 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 2-3
1/2 lb. Pappardelle's Spicy Red Hot Thai Curry Orzo
1 tablespoon smooth peanut butter
1 tablespoon warm water
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice wine vinegar
1 teaspoon sugar
2 cloves garlic, minced
1/2 lb. large shrimp, peeled, deveined & cooked
1 small cucumber, peeled and sliced very thin diagonally
1-1/2 green onions, sliced very thin diagonally
Salt, to taste
Bamboo skewers, soaked in water for at least 20 minutes
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside in a large bowl.
- Whisk peanut butter and water in in a small bowl until completely smooth. Whisk in soy sauce, sesame oil, vinegar, sugar, garlic, and salt. Toss with pasta. Cover and chill in refrigerator for 1 hour.
- Preheat the grill on high for 5 minutes with lid closed. Thread shrimp onto skewers, dividing equally between each skewer. Grill for 2-3 minutes per side.
- Just before serving, add shrimp to pasta salad and toss. Transfer to a serving bowl and garnish with cucumber and green onions. Serve and enjoy!