Best 5 Lime Shrimp Avocado Pasta Salad Recipes
In the realm of culinary delights, there exists a dish that harmonizes the vibrant flavors of the sea and the richness of the earth: lime shrimp avocado pasta salad. This tantalizing creation takes you on a culinary journey, where succulent shrimp, perfectly cooked pasta, creamy avocado, and a refreshing lime dressing come together to create a symphony of tastes and textures. Whether you're hosting a summer gathering, preparing a light and satisfying lunch, or seeking a vibrant addition to your weekly meal rotation, this lime shrimp avocado pasta salad promises an unforgettable dining experience.
Let's cook with our recipes!
ZESTY LIME SHRIMP AND AVOCADO SALAD
Steps:
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g
MEDITERRANEAN-STYLE SHRIMP PASTA SALAD
You'll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
- Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)
Nutrition Facts : Calories 337 calories, Sugar 2.4 g, Sodium 78.3 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 28.6 g, Fiber 3.9 g, Protein 16.6 g, Cholesterol 91.2 mg
PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME
Steps:
- Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
- Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.
LIME-SHRIMP AVOCADO PASTA SALAD
A fresh springtime pasta salad perfect for a Cinco de Mayo celebration.
Provided by MANDYMARTIN
Categories Shrimp Salad
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
- Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 55.7 g, Cholesterol 172.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 3.8 g, Sodium 241.3 mg, Sugar 3.3 g
LIME-SHRIMP AVOCADO PASTA SALAD
A fresh springtime pasta salad perfect for a Cinco de Mayo celebration.
Provided by MANDYMARTIN
Categories Shrimp Salad
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
- Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 55.7 g, Cholesterol 172.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 3.8 g, Sodium 241.3 mg, Sugar 3.3 g
Tips:
- Choose the right shrimp: Medium or large shrimp are best for this recipe. Avoid using small shrimp, as they will overcook easily.
- Cook the shrimp properly: Shrimp cooks quickly, so be careful not to overcook it. Cook the shrimp just until it turns pink and opaque.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the salad. Choose a good quality extra virgin olive oil.
- Don't overdress the salad: A little bit of dressing goes a long way. If you add too much dressing, the salad will be soggy.
- Serve the salad immediately: This salad is best served immediately after it is made. The shrimp will become tough if it sits for too long.
Conclusion:
This lime shrimp avocado pasta salad is a delicious and refreshing summer dish. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover shrimp. The combination of shrimp, avocado, and pasta is a classic, and the lime dressing adds a bright and tangy flavor. If you're looking for a quick and easy summer meal, this salad is a great option.
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