Recipe by SueK
"A great warm weather salad reminiscent of Mexican shrimp cocktail."
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ripe avocado - peeled, pitted and chopped
cooked shrimp, peeled and deveined
green onions, chopped
finely chopped red onion
chopped green bell pepper
chopped red bell pepper
chopped yellow bell pepper
chopped orange bell pepper
chopped fresh cilantro
1 1/2 cups
vegetable juice cocktail
fresh lime juice
jalapeno pepper, seeded and minced
hot pepper sauce, or to taste
salt, or to taste
ground black pepper
We really enjoyed this pasta salad. The cocktail sauce was a nice tasty difference from the traditional oil and vinegar or mayo type dressings. The only change I made was using the whole bell peppers since we like lots of veggies. My shrimp wasn't precooked so I sauteed it in some butter, parsley with a little Old Bay and ground pepper for seasoning.
Instead of the pasta, I topped a spring salad with all of the salad ingredients. Also added some radishes and cucumber. The dressing was great (no changes) and could go on nearly any green salad. I would also use the dressing to marinade cooked shrimp for an hour or so instead of using cocktail sauce. I also think the dressing would also be perfect on a taco salad. Will definitely make again.
This is the first review I have ever written despite being on here for years.. just had to give a shout-out to this recipe because there was only 1 review and it really was great! Followed it exactly except I used penne b/c that's what I had on hand and no V-8 so used vegetable broth with a little tomato sauce mixed in. Next time I will double the shrimp and avocado since that was everyone's favorite part. Tastes better the next day!
* Percent Daily Values are based on a 2,000 calorie diet.
Confetti Shrimp Cocktail Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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