Mediterranean Shrimp Pasta Salad Recipe
This Mediterranean Shrimp Pasta Salad is a vibrant and flavorful dish combining juicy shrimp, toasted pearl couscous, fresh vegetables, and a zesty red chermoula sauce. The salad is enhanced with the bright flavors of lemon, garlic, and smoky spices, complemented by the sweetness of dates, creaminess of feta, and crunch of toasted pine nuts, making it perfect for a light lunch or as a side for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Red Chermoula
- ¾ cup roasted red peppers, coarsely chopped
- ¾ cup cilantro
- ¾ cup parsley
- 3 tablespoons lemon juice
- 4 garlic cloves
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
Pasta Salad
- 1 pound shrimp, peeled and deveined
- ½ medium red onion, sliced
- 2 tablespoons butter
- 1½ cups dry pearl couscous
- 2 cups water
- ½ teaspoon salt
- 1 pint cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup crumbled feta cheese
- ½ cup chopped dates
- ¼ cup chopped fresh mint
- ¼ cup toasted pine nuts
Instructions
- Prepare Red Chermoula: In a food processor, combine the roasted red peppers, cilantro, parsley, lemon juice, garlic cloves, smoked paprika, cumin, coriander, and olive oil. Blend until you achieve a smooth sauce. Season with salt and pepper to taste. Set aside.
- Cook Pearl Couscous: In a medium saucepan, bring 2 cups of water to a boil. Add the pearl couscous and ½ teaspoon salt. Reduce heat to medium-low, cover, and simmer until couscous is tender and water is absorbed, about 8-10 minutes. Fluff with a fork and let it cool.
- Sauté Shrimp and Onions: Heat butter in a large skillet over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until softened. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the cooked couscous, sautéed shrimp and onions, cherry tomatoes, diced cucumber, crumbled feta, chopped dates, fresh mint, and toasted pine nuts.
- Toss with Chermoula: Pour the prepared red chermoula sauce over the pasta salad and gently toss everything together until well coated. Adjust seasoning with salt and pepper if needed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature for a refreshing Mediterranean-inspired dish.
Notes
- To toast pine nuts, heat a dry skillet over medium heat and cook the pine nuts, stirring frequently, until golden brown and fragrant, about 3-5 minutes.
- You can substitute pearl couscous with regular couscous or quinoa for a different texture.
- Use fresh herbs for the best flavor; dried herbs are not recommended for the chermoula sauce.
- Adjust the spiciness by adding a pinch of cayenne pepper or chili flakes to the chermoula if desired.
- This salad can be made a few hours in advance and stored in the refrigerator; just add the pine nuts right before serving to keep them crunchy.
