Looking for a refreshing dish? Try this Shrimp Pasta Salad with a Citrus Twist! This easy recipe combines perfectly cooked shrimp, colorful veggies, and a zesty dressing that will awaken your taste buds. Perfect for summer gatherings or a light lunch, it's both nutritious and delicious.
8 oz fusilli or rotini pasta
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 cup red onion, finely chopped
1/2 cup sweet corn (canned or frozen)
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon garlic powder
Salt and pepper to taste
Optional: Sliced jalapeños for heat
![To make a great shrimp pasta salad, you'll need: - 8 oz fusilli or rotini pasta - 1 lb shrimp, peeled and deveined - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup red onion, finely chopped - 1/2 cup sweet corn (canned or frozen) - 1/4 cup fresh cilantro, chopped These ingredients create a fresh and colorful dish. The pasta gives a nice base, while the shrimp adds protein. The sweetness of the corn and the creaminess of the avocado balance the flavors. To boost the taste of your salad, consider these extras: - 2 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon honey - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Sliced jalapeños for heat These ingredients help create a bright dressing that ties everything together. Lemon juice adds zing, while honey brings a hint of sweetness. If you like spice, jalapeños can kick up the heat! Choosing the right shrimp is key to your salad's success. Here are some tips: - Look for shrimp that are firm and shiny. - Fresh shrimp should have a mild ocean scent. - Avoid any shrimp with dark spots or a strong smell. - If buying frozen, check the packaging for quality seals. Quality shrimp will taste better and make your salad shine. Always aim for sustainable sources too, as this supports our oceans and communities. For the full recipe, check the details provided above. Start by bringing a large pot of salted water to a boil. This helps to season the pasta. When the water is boiling, add 8 oz of fusilli or rotini pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it from getting mushy. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 1 lb of peeled and deveined shrimp with 1 teaspoon of garlic powder, salt, and pepper. Once the oil is hot, add the shrimp to the skillet. Cook the shrimp for 2 to 3 minutes on each side. You want them to turn pink and opaque. After cooking, remove the shrimp from the heat and let them cool slightly. In a large mixing bowl, combine the cooled pasta, cooked shrimp, 1 cup of halved cherry tomatoes, 1 diced avocado, 1/2 cup of finely chopped red onion, 1/2 cup of sweet corn, and 1/4 cup of chopped fresh cilantro. This mix creates vibrant flavors and textures. For the dressing, whisk together the remaining olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of honey, and a pinch of salt and pepper in a small bowl. Pour this dressing over the pasta and shrimp mixture. Toss everything gently to coat evenly. Taste and adjust seasoning if needed. Chill the salad in the refrigerator for about 30 minutes. This waiting period allows the flavors to meld beautifully. When ready to serve, present the salad in a large bowl. For a nice touch, garnish with extra cilantro and a few slices of avocado on top. If you like heat, add sliced jalapeños for a spicy kick. Enjoy your fresh and flavorful shrimp pasta salad! To make your shrimp pasta salad shine, think about balance. You want bright and bold flavors. Use fresh herbs like cilantro for a pop of flavor. Add lemon juice to brighten the dish. A pinch of salt can enhance all the flavors. Try mixing in sliced jalapeños for some heat. The key is to taste as you go. Adjust the dressing to fit your taste. Overcooked shrimp can be rubbery and tough. To avoid this, cook shrimp just until they turn pink and opaque. This takes about 2-3 minutes per side over medium heat. Remove them from heat as soon as they are done. If you’re unsure, use a timer. This simple step makes a big difference in your dish. You can get creative with the dressing! For a creamy twist, mix in some Greek yogurt. For a spicy kick, add some sriracha or hot sauce. If you want it sweet, try maple syrup instead of honey. Each dressing gives a unique flavor. Don’t be afraid to experiment and find what you love! For the complete guide, check out the Full Recipe. {{image_2}} You can switch up the pasta type to match your taste. Fusilli and rotini are great choices. However, you might try penne or farfalle for a fun shape. Gluten-free pasta works well too. Just follow the package instructions for cooking time. Each pasta will give a new feel to your dish. Mixing in veggies can enhance flavor and nutrition. You can toss in bell peppers for crunch or spinach for a fresh taste. Try adding cucumbers for a cool bite or peas for sweetness. You can even use roasted veggies for a deeper flavor. The key is to balance the colors and textures. You can easily adapt this salad for special diets. For a vegan option, swap shrimp with chickpeas or tofu. Use a vegan dressing made of olive oil and vinegar. If gluten is a concern, choose gluten-free pasta. Always check labels to be sure. These changes keep the taste while meeting needs. Explore the [Full Recipe] for more ideas. To keep your shrimp pasta salad fresh, store it in an airtight container. This helps prevent moisture loss. Place it in the fridge right after serving. If possible, separate the dressing from the salad. This keeps the pasta and veggies crisp. You can mix it just before serving. When stored properly, shrimp pasta salad lasts about 3 to 4 days in the fridge. Always check for signs of spoilage, such as off smells or changes in color. If you notice any, it is best to discard it. I recommend serving shrimp pasta salad cold. If you prefer it warm, reheat it gently. Use a microwave on low power, stirring often. This helps to heat it evenly. Avoid overheating, as shrimp can become tough. Mixing in fresh ingredients can revive flavors if it seems dry. Enjoy your meal! For the full recipe, don’t forget to check out the details! Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15-20 minutes. This keeps them fresh. Once thawed, peel and devein them if needed. Using frozen shrimp can save you time and still taste great. Fusilli or rotini pasta works best. Their shapes hold onto the dressing well. You can also try penne or farfalle for variety. These shapes add fun and texture to your salad. Choose a type you enjoy most. To make this salad low-carb, swap pasta for zucchini noodles. You can also use spaghetti squash as a great substitute. Both options keep the dish fresh and light. Add more veggies like bell peppers or broccoli for extra crunch. Yes! You can use sliced jalapeños for heat. Crumbled feta or goat cheese adds creaminess. Chopped nuts, like almonds or walnuts, give a nice crunch. Fresh herbs, like basil or parsley, can brighten the dish. Experiment with toppings to find your favorite flavor boost! This blog post covered all you need to make a great shrimp pasta salad. We explored key ingredients, step-by-step cooking, and tips for the best flavor. Remember to choose fresh shrimp and avoid overcooking. With many variations available, you can tailor this salad to fit any diet. Store leftovers properly to enjoy them later. This dish is easy, tasty, and sure to impress. Dive in, and have fun creating your perfect shrimp pasta salad!](https://quickdishup.com/wp-content/uploads/2025/05/4653afaa-7e7c-430a-a4d5-c6a5c2e55936-300x300.webp)