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Shrimp Tempura Pasta Salad

This is the second entry in my 2021 Summer Salad Sampler series. The Shrimp Tempura Pasta Salad is like a deconstructed fried shrimp sushi roll. Prepared with rice pasta, avocado and cucumber wrapped in a wasabi mayo dressing, it will set your 4th of July off right.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Main Course, Salad, Side Dish
Cuisine African American, Soul Food, Southern Food
Servings 10 people


  • Large Pot
  • Large Frying Pan
  • Tongs
  • Paring Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Large Wooden Spoon
  • Small Mixing Bowl
  • Large Mixing Bowl
  • Colander
  • 2 Large Plates
  • Shallow Bowl
  • Small Bowl
  • Paper Towels
  • 13-by-9-inch (or 3- to 5-quart) Serving Dish


Pasta Salad

  • 16 oz. Gluten Free Fusilli
  • 6 cups Water
  • 2 Avocados, medium diced
  • 1 Large Cucumber, medium diced
  • 1 cup Organic Mayonnaise
  • ¼ cup Green Onions, chopped
  • ¼ cup Fish Sauce
  • 2 tsp Frontier Co-op Seafood Seasoning
  • 2 tsp Wasabi Paste
  • 2 tsp Onion Powder
  • 1 tsp Ginger, powdered
  • 1 tsp Lemon Juice
  • ½ tbsp Real Salt
  • Nori, Garnish

Shrimp Tempura

  • 12 oz. Trader Joe's Wild Raw Argentinian Red Shrimp
  • 6 oz. Kinnikinnick Gluten Free Panko Style Bread Crumbs
  • 2 Eggs, lightly beaten
  • ¼ cup Toasted Sesame Oil
  • Lemon Pepper
  • Real Salt
  • Garlic Powder


Pasta Salad

  • Add 6 cups of water and approx. a 1/2 tbsp. salt to the large pot and turn on high heat until it boils.
  • Add pasta to boiling water and cook per instructions on package (probably 7 to 10 minutes) strain pasta into a colander and set aside.
  • Combine mayonnaise with lemon juice, wasabi and seasonings.
  • Chop avocados, cucumbers and green onions.
  • Combine pasta and the mayonnaise mixture together in a large bowl. Add chopped vegetables right before you serve the salad. Keep this salad refrigerated until just prior to serving. You may refrigerate it overnight to help the flavors incorporate.

Shrimp Tempura

  • Heat the toasted sesame oil in a large frying pan or deep fryer on medium high heat.
  • Thaw and clean shrimp by removing the intestinal track and then rinsing the shrimp under the faucet. Place on a large plate or a clean, flat surface.
  • Lightly sprinkle lemon pepper, garlic powder and salt on both sides of the shrimp.
  • Add panko crumbs and about 1 tsp. of salt to a shallow bowl and mix thoroughly. (Taste the crumbs to ensure the salt level is adequate).
  • Lightly beat the eggs in a small bowl.
  • Dip the shrimp into the egg mixture, then coat completely with panko crumbs and place into the hot oil. Turn the shrimp over after approximately 3 minutes. Because the panko is gluten-free be aware the coating does not stick like ordinary panko.
  • Once shrimp is cooked remove from the hot oil and place onto a clean, large plate covered with a paper towel. Repeat until all the shrimp are fried. Allow to cool slightly.
  • Cut the shrimp into ⅓ inch, bite sized pieces.
  • Remove the pasta from the refrigerator and add the warm shrimp, avocados and cucumber stirring to evenly incorporate the ingredients. Garnish with the green onions and nori flakes if desired. Serve.
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