Shrimp Pasta Salad Recipe
As a kid, summer potlucks at my grandma’s house always meant one thing: shrimp pasta salad. The bowl would come out, brimming with tender shrimp, colorful veggies, and that creamy, tangy dressing that made everyone go back for seconds. It’s the kind of dish that feels like a warm hug from the coast, no matter where you are. I’ve tweaked the recipe over the years, adding a little lemon zest for brightness and fresh herbs for that extra pop. This shrimp pasta salad is my go-to for barbecues, picnics, or even a quick weeknight dinner when I want something light yet satisfying.
Why You’ll Love This Recipe
This shrimp pasta salad is a crowd-pleaser that’s as easy to make as it is delicious. It’s packed with juicy shrimp, crisp veggies, and a creamy dressing that’s just the right balance of tangy and savory. Perfect for hot summer days, it’s light yet filling, and you can whip it up in under 30 minutes. Plus, it’s versatile—great for meal prep, potlucks, or a quick lunch.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American, Coastal-inspired
Ingredients You’ll Need
To make this shrimp pasta salad, gather these simple ingredients:
- 1 lb medium shrimp, peeled and deveined
- 8 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and black pepper to taste
- Optional: 1/4 tsp red pepper flakes for a slight kick
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
Step 2: Cook the Shrimp
In the same pot, bring water to a boil and add a pinch of salt. Toss in the shrimp and cook for 2–3 minutes until pink and opaque. Drain and transfer to an ice bath to stop cooking. Once cooled, chop into bite-sized pieces if desired.
Step 3: Prepare the Dressing
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and black pepper. Taste and adjust seasoning. If you like a bit of heat, stir in red pepper flakes.
Step 4: Assemble the Salad
Add the shrimp, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and dill to the bowl with the pasta. Pour the dressing over the mixture and toss gently until everything is evenly coated.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Give it a quick toss before serving. Garnish with extra parsley or dill if you’re feeling fancy.
Helpful Tips
- Don’t overcook the shrimp: They should be just pink and slightly curled. Overcooking makes them rubbery.
- Rinse the pasta well: Cold water stops the cooking and keeps the pasta from sticking together.
- Make it ahead: This salad tastes even better after a few hours in the fridge, so it’s perfect for prepping in advance.
- Adjust the creaminess: If you prefer a lighter dressing, reduce the mayo and add a splash of olive oil.
Variations
Want to switch things up? Here are some fun twists:
- Greek-inspired: Swap the dressing for a mix of olive oil, lemon juice, and feta cheese. Add olives and oregano.
- Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce to the dressing.
- Pesto Twist: Replace the creamy dressing with a store-bought or homemade basil pesto.
- Gluten-Free: Use your favorite gluten-free pasta for an equally delicious result.
How to Serve
This shrimp pasta salad shines as a standalone dish for lunch or a light dinner. Pair it with crusty bread or a simple green salad for a complete meal. It’s also a star at gatherings—serve it in a big bowl for potlucks or barbecues. For a pretty presentation, scoop it into lettuce cups or avocado halves.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving, as the dressing may settle. Avoid freezing, as the creamy dressing and veggies won’t hold up well.
Nutrition Facts (Per Serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 130mg
- Sodium: 450mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 18g
Note: Nutrition facts are approximate and may vary based on ingredients used.
FAQs
Can I use frozen shrimp?
Absolutely! Just thaw them in the fridge overnight or under cold running water for 10 minutes before cooking.
Can I make this dairy-free?
Yes, swap the mayonnaise and sour cream for dairy-free alternatives like vegan mayo or cashew cream.
What other pasta shapes work?
Any short pasta like penne, fusilli, or farfalle is great. Pick one that holds onto the dressing well.
How do I keep the salad from getting soggy?
Rinse the pasta with cold water to remove excess starch, and don’t skip chilling it before serving.
Conclusion
This shrimp pasta salad is your ticket to a fresh, flavorful meal that’s as easy as it is delicious. With juicy shrimp, crisp veggies, and a creamy, zesty dressing, it’s perfect for any occasion—from a quick lunch to a summer potluck. I love how it brings back memories of family gatherings, and I hope it becomes a staple in your kitchen too. Give it a try, tweak it to your taste, and let me know how it turns out! Share your version in the comments or save this recipe for your next get-together.
