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Saturday, July 27, 2019

No-Mayo Shrimp Pasta Salad

There are a few reasons why people like a no-mayo pasta salad.

1 - the heat
2 - their diet
3 - some just don't care for mayo

I came up with this because I had no mayo in the house!! It worked beautifully! And since we will be outside this weekend, #1 comes into play. And since I like to eat healthy, #2 comes into play. Winner, winner, shrimp for dinner!


  • 2 lbs defrosted shrimp, peeled
  • 1 lb medium pasta shells, cooked, drained, rinsed
  • 10 mini sweet peppers or 1 - 2 bell peppers, diced
  • 1 container cherry tomatoes
  • 7 small celery stalks, diced
  • 1/4 cup parmesan or locatelli cheese
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • salt
  • pepper
  • 4 scallions, diced
  • 2 limes
  • 1 lemon
  • 1 tbsp extra virgin olive oil, divided


  1. Cook the pasta, drain and rinse with cold water. Add a touch of extra virgin olive oil. Mix and set aside in a large bowl. 
  2. I use frozen shrimp so I placed them in a large bowl and covered with cold water to defrost.
  3. Slice or chop about 10 mini sweet peppers or 1 to 2 bell peppers and saute with cherry tomatoes and a little extra virgin olive oil, salt and black pepper until softened. 
  4. Meantime, dice 7 celery stalks and add to pasta.
  5. Dice 4 scallions and add to pasta. 
  6. Add 1/4 cup parmesan or locatelli cheese to the pasta. 
  7. The shrimp should be defrosted by now so peel them, pay them dry and season with salt, pepper, chili powder and paprika. 
  8. Saute in a large skillet with a little extra virgin olive oil about 3 minutes on each side. 
  9. Squeeze 1 lime and 1 lemon over the pasta mixture, add the shrimp and mix well. 
  10. Taste to adjust seasoning. I like to add a bit of salt and 1 more squeezed lime right before serving.

    This recipe makes 12 servings of 1 cup at 3 points on WW Freestyle Program.


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