Lemon Shrimp Salad

Very simple, quick and tasty salad that is perfect if your dieting.  The only spice you will get in this dish is lemon and olive oil flavors, along with the grape tomatoes and avocado.  I really enjoyed it and I purposely made this while my husband was away on one of his business trips because I know he needs lots of spices in his food to enjoy it.   The only change I made to the recipe was I broiled the pepper in this as I’m not a fan of eating raw peppers, it is much tastier if you broil this chili pepper.  With only 250 calories!  Another Cooking Light Recipe.  (Scroller over the pictures for a better view)

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

Nancy Hughes, Cooking Light

Nutritional Information

  • Amount per serving
  • Calories: 250
  • 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: 547mg
  • Calcium: 74mg

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