ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Splashed Shrimp Salad

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: about 1 3/4 cups)
You can purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare the remaining ingredients while the pasta water comes to a boil.

Ingredients

  • 8 cups water
  • 2/3 cup uncooked rotini (corkscrew pasta)
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 cup halved cherry tomatoes
  • 3/4 cup sliced celery
  • 1/2 cup chopped avocado
  • 1/2 cup chopped seeded poblano pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 250
  • fat 6.9 g
  • satfat 1.2 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 30.3 g
  • carbohydrate 17 g
  • fiber 2.6 g
  • cholesterol 252 mg
  • iron 5.1 mg
  • sodium 547 mg
  • calcium 74 mg

How to Make It

  1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.