Best 7 Shrimp Pasta Salad With Fresh Fruit Salsa Recipes

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
• Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

SHRIMP PASTA SALAD

Steps:

• Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
• In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
• If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

PASTA SALAD WITH SHRIMP

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.

SHRIMP PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta under cold water and drain.
• Combine pasta, shrimp, pineapple tidbits, mayonnaise, tomatoes, cucumber, onion, garlic powder, and Italian seasoning in a large bowl and mix until well combined.