Gluten Free Chili Lime Shrimp Pasta Salad Recipe

by Carol Kicinski on June 13, 2012

Post image for Gluten Free Chili Lime Shrimp Pasta Salad Recipe This is a great gluten free recipe for a pasta salad that can be eaten straight away or cold later on. In our house, we enjoyed it both ways!

This salad has a Mexican flair to it thanks to the dressing of lime juice and chili powder. It contains very little fat, is dairy and refined sugar free and, thanks to the black beans and spinach is super good for you. Of course good for you is all fine and dandy, but how does it taste? Well, we give it a great big thumbs-up over here at my house.

When we were last in Mexico we ate a lot of shrimp, this was sort of the inspiration for this dish. Well, actually, if I am to be perfectly honest, the real inspiration for the dish was the fact that I was hungry, tired and in a hurry. I scouted out my pantry, fridge and freezer and it yielded some gluten free penne pasta from Pastato, a bag of frozen shrimp, some left over black beans and baby spinach leaves. A few other odds and ends and voila – dinner in about 20 minutes!

We ate it warm for dinner and then the next day cold for lunch – hard to say which way I prefer but I know I liked it so much I am making it again this weekend to serve at our barbeque!

They say necessity is the mother of invention, I think hunger is right up there too!

Gluten Free Chili Lime Shrimp Pasta Salad

Gluten Free Chili Lime Shrimp Pasta Salad Recipe

Ingredients

8 ounces Pastato Penne Pasta
¼ cup lime fresh lime juice (from 2 – 3 limes)
2 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1tablspoon honey
¼ cup olive oil
Gluten free non-stick cooking spray
12 ounces large shrimp, peeled and deveined
3 cups baby spinach leaves
2 cups cooked black beans (or use 1 – 15 ounce can black beans, drained and rinsed)
½ cup red onion (from ½ a small red onion), diced
1 tomato, seeded and diced
fresh cilantro and limes for garnish – optional

Directions

Cook pasta in salted water according to the package directions. Drain and rinse with hot water.

Combine the lime juice, garlic, chili powder, salt, pepper, honey and olive oil in a small glass jar and shake to combine.

Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until the shrimp just start to turn pink. Stir in the spinach, black beans, onion and the lime dressing. Add the pasta, toss to coat well and heat for another minute or two or until the spinach has wilted. Stir in the tomato.  Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired.

To eat warm, serve immediately, to serve cold, cover and refrigerate for at least 4 hours. Can be made a day ahead.

Servings

A gluten free recipe that serves 4 – 6 people.

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Categories:    Salads & Dressings

{ 13 comments… read them below or add one }

Maggie June 13, 2012 at 3:15 pm

It’s been a long time since I’ve had a pasta salad! This one looks like a perfect Summer BBQ salad – and easily vegan without the shrimp. Yum!

Reply

Carol Kicinski June 20, 2012 at 7:15 am

Thanks Maggie and yes, it would still have plenty of protein with out the shrimp!

Reply

Katrina (GF Gidget) June 14, 2012 at 5:25 am

Anything with shrimp and lime is right up my alley! YUM!

Reply

Carol Kicinski June 20, 2012 at 7:16 am

Thanks Katrina, we miss you around here!

Reply

Cassidy @ Cooking Gluten (& Dairy) Free June 14, 2012 at 8:51 am

This looks easy and delicious! I pinned it and will be making it soon :)

Reply

Kim (Cook It Allergy Free) June 14, 2012 at 12:12 pm

Oh wow!! What a perfect salad for this summer! I love this recipe! :D My boys would totally dig this one!

Reply

Lynne H June 14, 2012 at 5:29 pm

Yum, Yum, Yummy – anything with shrimp in it is okay with me. Thanks for all the wonderful, tasty recipies.

Reply

Helene June 14, 2012 at 5:48 pm

That is a refreshing recipe for the summer.

Reply

InTolerantChef June 14, 2012 at 9:11 pm

Lovely and fresh with the zing of lime, yummo!

Reply

Angie@Angie's Recipes July 16, 2012 at 7:21 am

This is a pasta I would love for dinner too! Gotta look out for some gluten-free pastas to try.

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Carol Kicinski July 16, 2012 at 5:10 pm

Thanks Angie! Enjoy.

Reply

Julia {The Roasted Root} July 20, 2012 at 6:59 pm

This meal looks so nutritious and satisfying! I love shrimp, and in pasta, you’ve got my mouth watering! I’ll have to check out the cookbooks. Have a great weekend!

Reply

Carol Kicinski July 20, 2012 at 9:55 pm

Thanks Julia – you have a great weekend too!

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