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Tangy Shrimp Avocado Salad

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Summertime is waning and thoughts of pumpkin bread and Fall root vegetables are whirling in my head. It’s been an unusually cool August and I’m already getting excited about holiday cooking!

I don’t want to let Summer go, though, without that last fresh, cool salad on the menu. This Tangy Shrimp Avocado Salad is originally from Add a Pinch, but I adapted quite a bit to our tastes and to be honest, what’s in the refrigerator. The result was a shrimp-filled tangy, cool Summer salad.

I have the hardest time ripening avocados for recipes – I just can’t seem to get them ripened on the day I need them. The one I used in this recipe was a little overripe and creamy, but it actually blended nicely with the tangy dressing and made it a more creamy dressing. Funky color green, but hey, it tasted good!

Tangy Shrimp Avocado Salad

Tangy Shrimp Avocado Salad

Yield: 2 - 3 servings

Cool shrimp-filled salad loaded with avocados.  Nice, tangy dressing.

Ingredients

  • Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp garlic powder
  • 1 tsp cilantro, chopped
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • Salad
  • 1 lb medium to small raw shrimp, peeled and deveined
  • 1 ripe avocado
  • 1 green onion
  • 2 tsp Old Bay Seasoning (or creole seasoning)

Instructions

  1. Dressing:  combine all of the dressing ingredients, salting and peppering to taste, and whisk until well combined.  Store in refrigerator until needed.
  2. Salad:  Put 2 tsp. olive oil in a nonstick skillet and heat on medium until oil is shimmering. Meanwhile, pat the shrimp dry and sprinkle the Old Bay Seasoning over them - stir until all are coated.  
  3. After the oil is hot, put the shrimp into the pan in an even layer and let sit for 45 seconds without stirring, then turn shrimp over and saute until shrimp are pink and lightly cooked.  (don't overcook or they'll be rubbery.)  Put cooked shrimp into a medium bowl.
  4. While shrimp is cooking, chop the avocado into medium chunks.  Slice the entire green onion up, keeping the green and white pieces separate.  Take the dressing out of the refrigerator and stir in the pieces of white onion.
  5. Stir the avocado gently into the shrimp and pour half of the dressing over the mixture.  Stir until combined, then add remaining dressing if needed and to the desired coverage.
  6. Divide the salad into bowls and sprinkle each serving with the green onion. Serve immediately with a side of crackers or the Best Dinner Rolls Ever.  

Notes

Tips and Stuff:

I used fairly small shrimp because I like them more bite-sized with this salad.

If you don't have Old Bay, use creole seasoning, just salt and pepper, or spices of your choice on the shrimp.

You can store the salad in the refrigerator for up to 30 minutes or so if not serving right away.  Be sure and stir for dressing coverage before serving.

Nutrition Information:
Yield: 3 Serving Size: 1 servings
Amount Per Serving: Calories: 285Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 5mgSodium: 670mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads

Shrimp with Roasted Pepper Cream Sauce

by 4 Comments

Updated: November 2020

My sister gave me this tasty recipe for Shrimp with Roasted Pepper Cream Sauce. While she and my other sister are naturally terrific cooks – I have to work pretty hard at it!

This easy-to-throw-together roasted red pepper sauce is incredibly, smooth and creamy. Even though you add cream cheese, a little evaporated milk and some broth, that earthy red pepper flavor really comes through.

You can make this with your favorite pasta, but try it with a ridged pasta first. The sauce clings a lot better on pasta like penne or ziti.

This time I got artsy and used Casarecce, a twisted pasta, and the sauce covered it and clung nicely.

If you’re not into spicy, experiment with the cayenne before going too crazy with it. We tend to like pasta sauce a little spicier than most people, so we add the entire 1/4 teaspoon.

Sometimes I sneak in a little more hot stuff, but you’ll want to taste test before doing that.

This is a super easy recipe to throw together. A blender or food processor makes the roasted red pepper sauce preparation a snap.

If you want to get really down to it, you can get red peppers and roast them yourself. That will give the sauce a fresher taste, but adds a few steps. I think I’ll stick to the jarred peppers – just get the freshest and best brand you can find.

This Shrimp with Roasted Pepper Cream Sauce is so very good. I prefer it without the shrimp, but Bret likes it better with it.

Chopped blackened chicken breast and sliced black olives would be great additions, too!

Looking for more great pasta recipes?

Shrimp with Roasted Pepper Cream Sauce in a white bowl

Shrimp with Roasted Pepper Cream Sauce

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Smooth, creamy red pepper pasta sauce with a kick (if you want!).

Ingredients

  • 1 pkg (8 oz.) pasta of choice
  • 2 tsp olive oil
  • 1 lbs medium shrimp , peeled and deveined
  • 1 jar (12 oz.) roasted peppers
  • 1 pkg (8 oz.) cream cheese, softened
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 C chicken broth
  • 1 garlic clove
  • 2 tbsp evaporated milk
  • 1/8 to 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • 1/4 C chopped fresh basil , or 1 tsp. dried basil

Instructions

  1. Prepare pasta according to the package directions.
  2. While the pasta is cooking, pour 2 tsp of olive oil into a large non-stick skillet over medium-high heat. Pat the shrimp dry and sprinkle with salt and pepper.
  3. When oil is shimmering, add the peeled, deveined shrimp in an even layer with each shrimp touching the skillet. Do not stir for 1 minute (to brown one side).
  4. Flip the shrimp over and turn heat to medium. Cook shrimp till it's not translucent, 1-2 minutes - do not over cook, they will continue cooking a bit when you add them to the sauce later. Remove shrimp to a bowl and then make the sauce.
  5. Drain the roasted red peppers. Place the peppers, softened cream cheese, 1/4 tsp of salt, 1/4 tsp of pepper, broth, garlic, milk and cayenne pepper into a blender or food processor and process until smooth.
  6. Pour the sauce into the pan in which you cooked the shrimp and turn heat to medium-low. Cook and stir for 4-5 minutes until sauce is heated and slightly thickened.
  7. Pour out any juice that has accumulated with the shrimp, then add the shrimp into the sauce. Stir until coated and let cook for 1-2 minutes. Add salt and pepper to taste.
  8. Serve sauce over pasta and sprinkle with basil if desired.

Notes

Tips and Stuff:

Add a little cayenne, taste, then add more if you want it spicier. Better too little than to overwhelm the delicate sauce with 'hotness!'

I use Neufchatel (1/3rd less fat) instead of cream cheese. Works great - less fat!

Choose a pasta that the sauce will cling to - penne, bowtie, any twisty pasta.

Nutrition Information:
Yield: 4 Serving Size: 1/4th of recipe
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 249mgSodium: 1464mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 29g
© sblades
Category: Pasta