Creamy Avocado and Shrimp Pasta Salad Recipe
Creamy avocado and shrimp pasta salad sounds bougie, but really it’s just comfort food disguised as something you’d serve guests.
The avocado makes everything lush and velvety, so you feel fancy without trying, unlike your eyeliner wing on a Monday morning.
Shrimp brings in that protein-packed bite, proving salad doesn’t have to be a sad bowl of limp lettuce and regret.
Toss it all together with pasta, a squeeze of lemon, and you’ve got a dish sassier than your group chat.
This recipe works at brunch, beach picnics, or dinner when you’re too tired to fake enthusiasm.
Creamy Avocado and Shrimp Pasta Salad Recipe
A creamy avocado-based pasta salad with tender shrimp, fresh herbs, and lemon dressing—hearty, flavorful, and perfect for a vegan-friendly twist.
Ingredients
Method
- Cook pasta in boiling water until tender, about 10 minutes. Drain and cool.
- In a skillet, sauté vegan shrimp with 1 tbsp olive oil for 3–4 minutes.
- Mash avocado in a bowl, then mix with lemon juice, garlic, remaining olive oil, salt, and pepper.
- Add pasta, shrimp, and tomatoes to the creamy avocado mixture. Toss until well combined.
- Garnish with parsley. Serve chilled or at room temperature.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
Vitamins and Minerals (per serving)
- Vitamin C: 27%
- Vitamin A: 15%
- Folate: 21%
- Iron: 17%
- Magnesium: 18%
Additional Notes/Tips
- Swap parsley for cilantro if you’re feeling bold.
- Chill for one hour before serving for deeper flavor.
- Add roasted corn for extra sweetness and crunch.
