Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Garlic Shrimp Pasta Salad

Lemon Garlic Shrimp Pasta Salad

  • Author: Christopher
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a refreshing Lemon Garlic Shrimp Pasta Salad bursting with zesty citrus, tender shrimp, and a light vegan dressing for a perfect summer meal. This salad combines bright, fresh flavors with satisfying textures, ideal for lunch, picnics, or quick dinners that keep you nourished and delighted.

Ingredients

Scale

Shrimp and Pasta

  • 1 pound fresh or thawed shrimp, peeled and deveined
  • 8 ounces short pasta (fusilli, penne, or rotini)

Dressing

  • 1/4 cup freshly squeezed lemon juice (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced (natural)
  • Salt and pepper, to taste

Salad Add-ins

  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley or basil, chopped
  • Optional: 1/2 cup plant-based cheese, cubed or crumbled
  • Optional: additional veggies like cucumber, bell peppers, or radishes for crunch

Instructions

  1. Cook the Pasta: Start by boiling your chosen short pasta according to package instructions until just al dente. Drain the pasta, rinse with cold water to cool, and set aside to maintain a firm texture ideal for a chilled salad.
  2. Prepare the Shrimp: Heat a little olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Then add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and let the shrimp cool.
  3. Make the Dressing: In a bowl, whisk together freshly squeezed lemon juice, apple cider vinegar, vegetarian Worcestershire sauce, olive oil, salt, and pepper. Taste and adjust seasoning to balance acidity and richness for a bright, light dressing.
  4. Combine All Ingredients: In a large bowl, combine the cooled pasta, cooked shrimp, halved cherry tomatoes, fresh herbs, and any optional veggies or plant-based cheese. Pour the dressing over the mixture and toss gently until everything is evenly coated and vibrant.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve cold or at room temperature, garnishing with extra chopped parsley or basil and lemon wedges if desired.

Notes

  • Use fresh lemon juice and garlic for the best brightness and aroma.
  • Do not overcook the pasta to keep a firm texture when chilled.
  • Cook shrimp just until pink to avoid rubbery texture.
  • Adjust lemon juice and vinegar levels to balance dressing acidity.
  • Chill the salad before serving to enhance flavor blending.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Cooking on stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 110mg

Keywords: Lemon Garlic Shrimp Pasta Salad, summer salad, shrimp pasta salad, vegan dressing, light pasta salad, quick dinner, picnic recipe

Find it online: https://easyrecipeplanet.com/lemon-garlic-shrimp-pasta-salad/