Cajun Shrimp Pasta Salad
A bold and creamy Cajun shrimp pasta salad packed with smoky spices, crisp vegetables, and a zesty dressing. Perfect for any occasion.
Ingredients
- 12 oz pasta rotini or penne work best
- 1 lb shrimp peeled and deveined (medium-sized for easy bites)
- 1 tbsp Cajun seasoning store-bought or homemade
- 1 tbsp olive oil for perfectly seared shrimp
- ½ cup cherry tomatoes halved (adds sweetness)
- ½ cup bell pepper diced (for crunch and color)
- ¼ cup red onion finely chopped (because flavor matters)
- ½ cup celery sliced (classic Cajun crunch)
- ½ cup mayonnaise for creamy goodness
- ¼ cup Greek yogurt adds tang and balance
- 1 tbsp lemon juice brightens everything up
- 1 tsp hot sauce optional, but highly recommended
- ½ tsp garlic powder because garlic makes everything better
- Salt & black pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
- Season shrimp with Cajun spice, salt, and pepper. Toss to coat evenly.
- Heat olive oil in a skillet over medium heat. Cook shrimp for 2 minutes per side until opaque. Let cool slightly.
- Chop tomatoes, bell pepper, celery, and onion while shrimp rests.
- Whisk mayo, Greek yogurt, lemon juice, hot sauce, and garlic powder in a bowl. Adjust seasoning as needed.
- Combine pasta, shrimp, veggies, and dressing in a large bowl. Toss everything together until evenly coated.
- Chill for at least 30 minutes to let flavors blend. Or eat immediately if patience isn’t your thing.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Calcium: 12%
- Iron: 15%
- Vitamin C: 18%
- Potassium: 10%
Additional Notes & Tips
- Swap Greek yogurt for all mayo if you want it richer.
- Add avocado for extra creaminess and a little indulgence.
- Use whole wheat pasta if you're feeling "healthy."
- Extra Cajun seasoning? Toss it in—no one's stopping you.
- Store leftovers in the fridge—but good luck having any.