Avocado Shrimp Pasta Salad


  • 1 pound uncooked shrimp – peeled, deveined, and chopped
  •  2 tablespoons lime juice
  •  1/2 pound (8 ounce) package uncooked corkscrew pasta
  •  1 avocado – peeled, pitted and diced
  •  1 cup grape tomatoes, quartered
  •  1/2 large red onion, chopped
  •  1/4 cup chopped fresh cilantro
  •  3 tablespoons olive oil
  •  2 tablespoons lime juice
  •  1 clove garlic, minced
  •  1/2 teaspoon Worcestershire sauce
  •  1/2 teaspoon dry mustard
  •  salt and ground black pepper to taste


  • Marinate shrimp overnight in 2 tablespoons of lime juice in a large bowl covered with plastic wrap. Drain shrimp.
  • Heat skillet and cook shrimp until they are bright pink on the outside. Do not overcook. Allow shrimp to cool.
  • Bring a large pot of lightly salted water to a boil. Cook pasta 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, 2 tablespoons of 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.

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