Shrimp Avocado Pasta Salad Recipes

MEDITERRANEAN-STYLE SHRIMP PASTA SALAD

Mediterranean-Style Shrimp Pasta Salad image

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

Ingredients

1/4 cup lemon juice + 1 tsp lemon zest
1/3 cup extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
1 garlic clove, minced
1 tbsp dried oregano (Greek oregano preferred)
1 tsp sweet Spanish paprika
Salt and pepper
2 cups cooked elbow pasta (from 1 cup dry pasta)
1 green pepper, chopped
1 pint cherry tomatoes, halved
1/2 cup chopped red onions
1/2 cup pitted Kalamata olives, halved or chopped
12 oz cooked large shrimp
2-3 avocados, pitted and chopped (dress avocado with lemon juice to avoid browning)
1 cup chopped parsley
1 cup chopped fresh mint leaves, stems removed
4 oz Greek feta cheese, cubed or crumbled

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

FIERY SHRIMP, AVOCADO AND PASTA SALAD

Fiery Shrimp, Avocado and Pasta Salad image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

Ingredients

Salt
8 ounces penne pasta
3/4 pound peeled and deveined shrimp
2 green onions, roughly chopped
2 ribs celery, roughly chopped
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon dried thyme
Tabasco sauce
2 ripe Haas avocados

Steps:

Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add the penne to the same boiling water and cook for about 8 to 10 minutes or until tender but still firm. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce.
Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat dry.
Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning.

SHRIMP AVOCADO PASTA SALAD

Shrimp Avocado Pasta Salad image

Make and share this Shrimp Avocado Pasta Salad recipe from Food.com.

Provided by Dienia B.

Categories Australian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
2 teaspoons Dijon mustard
1/3 cup fresh lemon juice
3 cups farfalle pasta, cooked
1 cup cooked shrimp, peeled
1/2 cup cherry tomatoes, cut in half
1 lb Baby Spinach, washed drained
2 shallots, minced
1 avocado, peeled, chopped
1/4 cup feta

Steps:

For the dressing, mix olive oil, Dijon mustard, and lemon juice together. Set aside.
Mix cooked pasta, shrimp, cherry tomatoes, spinach, shallots, avocado, and feta together; toss.
Add dressing and toss; serve or chill.

Nutrition Facts : Calories 565.7, Fat 29, SaturatedFat 5.2, Cholesterol 8.3, Sodium 233.1, Carbohydrate 64.8, Fiber 8.5, Sugar 4.1, Protein 15.3

AVOCADO AND SHRIMP SALAD

Avocado and Shrimp Salad image

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

3 tarragon stems; 1 tablespoon chopped tarragon
1/2 lemon, quartered
kosher salt and ground black pepper
1 teaspoon black peppercorns
8 ounces large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
3 tablespoons champagne vinegar
2 tablespoons chopped chives
1 Granny Smith apple, halved and thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 avocado, pitted, quartered, and thinly sliced

Steps:

In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.
Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool.
In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat.
Divide salad between 4 bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.

Nutrition Facts : Calories 210 g, Cholesterol 84 g, Fat 14 g, Fiber 4 g, Protein 11 g, Sodium 208 g

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