Lime Shrimp Avocado Pasta Salad Recipes

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ZESTY LIME SHRIMP AND AVOCADO SALAD



Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories     Appetizer     Lunch     Salad

Time 20m

Number Of Ingredients 9

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

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



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

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

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME



Papaya, Shrimp and Avocado Salad with Chile-Lime image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 papaya, cut in half lengthwise, seeds removed
1 cup cooked rock shrimp or other cooked shrimp chopped in small pieces
1 avocado, peeled and cut in small dice
3 jalapeno chiles, seeded, minced
1 large red onion, cut in very small dice
1 mango, peeled, cut in small dice
1/4 cup chop cilantro
2 limes, juiced
1/4 cup olive oil
Salt and pepper

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



Lime-Shrimp Avocado Pasta Salad image

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

2 pounds uncooked shrimp - peeled, deveined, and chopped
¼ cup lime juice
1 (16 ounce) package uncooked cellentani (corkscrew) pasta
4 avocados - peeled, pitted and diced
1 pint grape tomatoes, quartered
1 large red onion, chopped
½ cup chopped fresh cilantro
⅓ cup olive oil
¼ cup lime juice
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
salt and ground black pepper to taste

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



Lime-Shrimp Avocado Pasta Salad image

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

2 pounds uncooked shrimp - peeled, deveined, and chopped
¼ cup lime juice
1 (16 ounce) package uncooked cellentani (corkscrew) pasta
4 avocados - peeled, pitted and diced
1 pint grape tomatoes, quartered
1 large red onion, chopped
½ cup chopped fresh cilantro
⅓ cup olive oil
¼ cup lime juice
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
salt and ground black pepper to taste

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

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