Lemon-Splashed Shrimp Salad

Purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare remaining ingredients while the pasta water comes to a boil. Chock-full of colorful ingredients, this makes a summery one-dish meal.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 30.3g
  • Carbohydrate: 17g
  • Fiber: 2.6g
  • Cholesterol: 252mg
  • Iron: 5.1mg
  • Sodium: 667mg
  • Calcium: 74mg

Ingredients

  • 8 cups water
  • 2/3 cup uncooked rotini (corkscrew pasta)
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 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 extravirgin olive oil
  • 3/4 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 to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well.
  2. Wine note: The dominant green flavors here (avocado, celery), along with a nice hint of heat (poblanos) and citrus (lemon), all point to a perfect wine partner: sauvignon blanc. Sassy and herbal, sauvignon blanc itself is splashed with lemon flavors, making it a great mirror for the flavors of this salad. Try Girard Sauvignon Blanc 2005 from the Napa Valley ($15). -Karen MacNeil
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