Cajun shrimp pasta salad is the cold dish I bring when I want people to ask for the recipe. It is creamy, a little spicy and bright with lemon, and it comes together in about 25 minutes plus time in the fridge. The pasta soaks up the dressing, the vegetables stay crisp and the shrimp tastes sweet against the Cajun seasoning.
It is also one of the easiest things to take to a potluck, a cookout or a church supper. You make it ahead, keep it cold and stir it once before serving. Nobody is standing at a stove while the party is going on.
Below you will find the full recipe, my dressing, a few ways to change it up and notes on how long it keeps. If you want a hot version, my creamy Cajun chicken pasta uses the same seasoning for a weeknight dinner.
Why You Will Love This Cajun Shrimp Pasta Salad
- It is make ahead. The flavor is better after a few hours in the fridge.
- It is a full meal. Pasta, shrimp and vegetables in one bowl, so it works as lunch or a light supper.
- You control the heat. Start with a little Cajun seasoning and add more to taste.
- It feeds a crowd. The recipe makes eight generous servings and doubles easily.
What You Need for Cajun Shrimp Pasta Salad
The exact amounts are in the recipe card. Here is what goes in and why.
- Pasta. Elbow macaroni, bowties and small shells all hold dressing well. Pick a short shape so every bite has some of everything.
- Cooked shrimp. Medium shrimp, peeled and cooked, are easy to buy ready to go. You can also cook them yourself in a few minutes.
- Red bell pepper, celery and red onion. They add crunch and color. Dice them small so they spread through the salad.
- Mayonnaise and sour cream. This is the creamy base. The sour cream keeps the dressing from tasting heavy.
- Cajun seasoning. Use a salt free blend if you can find one, because many store brands are very salty.
- Lemon juice and a little vinegar hot sauce. They keep the dressing bright.
- A pinch of sugar. It rounds out the spice.
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How to Make Cajun Shrimp Pasta Salad
This takes about 25 minutes of work. The rest is chilling time.
Step 1: Cook and Cool the Pasta
Boil the pasta in well salted water until it is just tender, about one minute less than the box says. Drain it and rinse it under cold water until it is completely cool. Warm pasta will make the dressing turn oily, so do not skip the rinse.
Step 2: Chop the Vegetables
Dice the bell pepper, celery and red onion into small pieces about the size of a pea. Small pieces mean you get a little crunch in every forkful.
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Step 3: Prepare the Shrimp
If your shrimp are raw, toss them with a teaspoon of Cajun seasoning and cook them in a hot pan for about two minutes per side, until pink and curled. Let them cool, then cut large ones in half. If you bought them cooked, pat them dry and cut them down to bite size.
Step 4: Whisk the Dressing
In a large bowl, stir together the mayonnaise, sour cream, lemon juice, hot sauce, sugar and the rest of the Cajun seasoning. Taste it. It should be creamy and bold, because the pasta will mellow it.
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Step 5: Toss and Chill
Add the pasta, vegetables and shrimp to the dressing and fold gently until everything is coated. Cover and chill for at least one hour. Two hours is even better.
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Step 6: Stir and Serve
Give the salad a good stir before serving. If it looks a little dry, add a spoonful of mayonnaise or a squeeze of lemon. Finish with chopped parsley or green onion.
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What to Serve With Cajun Shrimp Pasta Salad
- Crisp crackers or toasted baguette slices
- Sliced cucumbers with a pinch of salt
- Fresh tomato wedges
- A green salad with vinegar dressing
- Corn on the cob
- Deviled eggs
- Watermelon on a hot day
- Cold lemonade or iced tea
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Tips for the Best Cajun Shrimp Pasta Salad
- Rinse the pasta cold. It stops the cooking and keeps the pasta from clumping.
- Use a salt free Cajun blend. You can always add salt, but you cannot take it out.
- Dry the shrimp. Wet shrimp water down the dressing.
- Dress it while the pasta is cool. The dressing clings better and does not turn greasy.
- Make a little extra dressing. Pasta keeps drinking it overnight, so you may want a spoonful more before serving.
Variations
- Bowtie and Cajun spiced shrimp. Sear the shrimp in extra seasoning and set them on top for a more dramatic bowl.
- Lighter dressing. Swap half the mayonnaise for plain Greek yogurt.
- Deviled egg style. Fold in two chopped hard boiled eggs and a spoonful of sweet relish.
- Tomato and cucumber. Add halved cherry tomatoes and diced cucumber right before serving.
- Extra spicy. Add a pinch of cayenne or chopped pickled jalapeños.
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How to Store Cajun Shrimp Pasta Salad
Keep the salad in an airtight container in the fridge for up to 3 days. Stir it before serving and add a splash of lemon juice or a spoonful of mayonnaise if it has thickened. I do not recommend freezing it, because the dressing separates and the vegetables go soft. Never leave it out for more than two hours, and keep it in a bowl of ice at an outdoor party.
Frequently Asked Questions
Here are the questions I hear most about this recipe.
Can I make Cajun shrimp pasta salad the night before?
Yes. It is better that way. Mix everything the night before and stir in a little extra dressing right before you serve.
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water, pat them dry and cook or use them as directed.
What pasta works best?
Short pasta like elbows, bowties, small shells or rotini. They catch the dressing and are easy to eat with a fork.
Is it very spicy?
Not unless you want it to be. A tablespoon of Cajun seasoning gives a gentle warmth. Add hot sauce or cayenne for more kick.
Can I leave out the mayonnaise?
You can use all sour cream or plain Greek yogurt with a spoonful of olive oil, but the salad will be tangier and less rich.
