Shrimp Avocado Pasta Salad Recipes

SHRIMP & AVOCADO PASTA

Steps:

• Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado in the bowl of a food processor. Add the Parmesan and lemon juice to the food processor bowl. Pulse the mixture for 1 to 2 minutes while streaming in 2 tablespoons of the olive oil until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Season the sauce with salt and pepper. Set the avocado mixture aside.
• Bring a large pot of water to boil. Add the linguine and cook according to the package directions. Once the pasta is al dente, drain and set aside.
• Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are pink and cooked through, about 2 minutes per side. Add the scallions and red pepper flakes and stir to combine. Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs. The pasta should be evenly coated with the avocado-Parmesan mixture. Taste and adjust seasoning as needed.
• Serve immediately, with more Parmesan if desired.

MEDITERRANEAN-STYLE SHRIMP PASTA SALAD

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.)

SHRIMP AND AVOCADO SALAD

Steps:

• Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
• Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
• Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
• In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
• Toss salad with dressing. Add Shrimp and toss.
• Add tortilla chips to the sides of the bowls.
• Enjoy!

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

AVOCADO AND SHRIMP SALAD

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.

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

SHRIMP AVOCADO PASTA SALAD

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.

FIERY SHRIMP, AVOCADO AND PASTA SALAD

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 SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.