Lemon-Splashed Shrimp Salad

Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Nancy Hughes,

September 2010