Shrimp And Carambola Salad
A vibrant shrimp and carambola salad featuring fresh cilantro, green onions, and tangy lemon dressing, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Bring 6 cups of water to a boil in a large saucepan.
- Add the shrimp and cook for 3 minutes or until done.
- Drain the shrimp and rinse in cold water.
- Peel the shrimp and chill.
- In a small bowl, whisk together lemon juice, Dijon mustard, vegetable oil, water, salt, and pepper to make the dressing.
- Cook the penne pasta according to package instructions, drain, and let cool.
- In a large bowl, combine cooked penne, chopped cilantro, sliced green onions, and sliced carambolas.
- Add the chilled shrimp and toss gently to combine.
- Serve on Boston lettuce leaves with additional cilantro and green onions if desired.
Tips & Substitutions
For a zesty twist, consider adding a teaspoon of minced garlic or a dash of hot sauce to the dressing. If carambola is unavailable, you can substitute with star fruit or even sliced kiwi for a unique flavor. Ensure shrimp are fresh, and for a quicker meal, pre-cooked shrimp can be used. This salad is also great served chilled, making it perfect for hot days.
Serving Suggestions
This salad is delightful on its own or served with a side of crusty bread. For a complete meal, pair it with a light soup, such as Oyster Stew Florentine. You can also garnish with additional cilantro or green onions for a burst of freshness. It’s perfect for summer picnics or as a light lunch option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the shrimp and pasta in a pan over low heat, adding a splash of water or olive oil to prevent sticking. Avoid reheating the salad with lettuce, as it can wilt quickly.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Carambola Salad contains roughly 1313 calories, with 73g protein, 173g carbohydrates, and 41g fat. It is an excellent source of vitamin C (501% of the Daily Value), iron (215% of the Daily Value), and protein (146% of the Daily Value). Note that it is relatively high in sodium, at 2516mg per serving (109% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they are thawed completely before cooking. You can thaw them overnight in the refrigerator or quickly in a bowl of cold water. Just keep in mind that fresh shrimp may have a better texture and flavor.
What can I substitute for penne pasta?
If you don't have penne, you can substitute with any pasta shape you prefer, such as rotini, fusilli, or even quinoa for a gluten-free option. Just adjust the cooking time according to the package instructions for the alternative pasta.
Is there a vegetarian option for this salad?
Absolutely! You can replace the shrimp with grilled or roasted vegetables like zucchini, bell peppers, and asparagus for a hearty vegetarian salad. Consider adding chickpeas for protein and extra texture to keep it filling and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).