Nutritional Info

Nutrition Facts

Serving Size 1 (128g)

Calories 162
Calories from Fat 99 (61%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 1.9g 10%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 4.1mg 1%
Sodium 493mg 21%
Potassium 173.6mg 4%
Total Carbohydrate 11.3g 4%
Dietary Fiber 0.8g 3%
Sugars 1.8g
Protein 3.1g 6%

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Recipe Description
Here's a spicy summer meal that's best served on a bed of radicchio or shredded lettuce and sprinkled with chopped scallions. It also has make ahead possibilities. After step 1, you can refrigerate the ingredients for up to 24 hours.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  ditajini (tube shaped pasta) or orzo
1 Pound(lb)  medium shrimp, shelled and deveined
1 Cup(c)  frozen corn kernels, thawed and drained
1   large avocado, peeled, pitted and cut into 1/2 inch cubes
3 Tablespoon(T)  white wine vinegar
1/3 Cup(c)  chili sauce
3 Tablespoon(T)  olive oil
1 Tablespoon(T)  prepared horseradish
1/4 Teaspoon(t)  salt
6 Drop(dr)  hot red pepper sauce
1 Cup(c)  radishes, slivered
3   scallions, including tops, thinly sliced


Cook the ditalini according to package directions, adding the shrimp and corn during the last 3 minutes. Drain, rinse under cool water, and drain again. Meanwhile, toss the avocado with 1 tablespoon of the vinegar in a medium serving bowl. Using a slotted spoon, transfer the avocado to a plate and set aside. Add the remaining 2 tablespoons vinegar to the serving bowl along with the chili sauce, oil, horseradish, salt and red pepper sauce, and blend well. Add the pasta mixture, radishes and scallions, and toss. Gently mix in the avocado.

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