25 Delicious Shrimp and Pasta Salad Recipes for Any Occasion

Are you ready to elevate your meal game with something fresh, flavorful, and fuss-free? Shrimp and pasta salad is the ultimate crowd-pleaser, perfect for quick weeknight dinners, sunny picnics, or potluck gatherings. We’ve gathered 25 mouthwatering recipes that promise to delight your taste buds and simplify your cooking. Dive in and discover your new favorite dish!

Classic Shrimp and Basil Pesto Pasta Salad

Ditch the boring pasta salads! This vibrant shrimp and pesto combo delivers fresh basil punch with juicy shrimp in under 30 minutes. Perfect for picnics or meal prep that actually excites your taste buds.

Ingredients

– 1 lb medium raw shrimp, peeled and deveined (thaw if frozen)
– 12 oz fusilli pasta (or any short pasta shape)
– 1 cup fresh basil pesto (store-bought or homemade)
– 1 pint cherry tomatoes, halved (use multi-colored for visual appeal)
– 1/2 cup pine nuts, toasted (substitute walnuts if preferred)
– 2 tbsp olive oil (for sautéing)
– 1 tsp kosher salt (divided use)
– 1/2 tsp black pepper, freshly ground
– 1 tbsp lemon juice, freshly squeezed (about 1/2 lemon)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 9-11 minutes until al dente (check package timing).
3. Drain pasta in a colander and immediately rinse with cold water to stop cooking.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Pat shrimp completely dry with paper towels to ensure proper searing.
6. Season shrimp with 1/2 teaspoon kosher salt and black pepper.
7. Add shrimp to hot skillet in a single layer, cooking 2 minutes per side until pink and opaque.
8. Transfer cooked shrimp to a cutting board and slice each in half lengthwise.
9. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden.
10. Combine cooled pasta, sliced shrimp, halved cherry tomatoes, and toasted pine nuts in a large bowl.
11. Fold in basil pesto and lemon juice until all ingredients are evenly coated.
12. Season with remaining 1/2 teaspoon kosher salt, tasting and adjusting if needed.

Refreshingly cool pasta meets garlicky basil and bright lemon zing. The toasted pine nuts add satisfying crunch against tender shrimp. Serve chilled in mason jars for portable lunches or heap onto a platter for summer gatherings.

Zesty Lemon Shrimp and Asparagus Pasta Salad

Sizzle up your summer with this vibrant pasta salad that’s bursting with bright, zesty flavors. Toss tender shrimp and crisp asparagus with al dente pasta in a tangy lemon dressing—it’s a refreshing, no-fuss meal that’s perfect for picnics or quick weeknight dinners. Get ready to impress in under 30 minutes!

Ingredients

• 8 oz fusilli pasta (or any short pasta shape)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (adjust for spice preference)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta to the boiling water and cook for 10-12 minutes until al dente (check package instructions).
3. Drain pasta in a colander and rinse briefly with cold water to stop cooking.
4. Pat shrimp dry with paper towels and season both sides with salt and black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a plate and set aside.
8. Add remaining 2 tbsp olive oil to the same skillet over medium heat.
9. Sauté minced garlic for 30 seconds until fragrant but not browned.
10. Add asparagus pieces to the skillet and cook for 4-5 minutes until bright green and crisp-tender.
11. Remove skillet from heat and stir in lemon zest, lemon juice, and red pepper flakes.
12. Combine cooked pasta, shrimp, asparagus mixture, and chopped parsley in a large bowl.
13. Toss everything together until evenly coated with the lemon dressing.
14. Season with additional salt and pepper if needed.

Fresh from the bowl, this pasta salad delivers a satisfying contrast of textures—tender shrimp, crisp-tender asparagus, and springy pasta coated in that zesty lemon kick. For a next-level twist, serve it chilled over a bed of arugula or stuff it into halved avocados for a creamy, Instagram-worthy lunch.

Creamy Avocado Shrimp and Penne Pasta Salad

Zesty, fresh, and ridiculously easy—this creamy avocado shrimp pasta salad is your new summer obsession. Grab your penne and let’s make magic happen in under 30 minutes. Perfect for meal prep or impressing last-minute guests.

Ingredients

• 8 oz penne pasta
• 1 lb raw medium shrimp, peeled and deveined
• 2 ripe avocados, pitted and scooped
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente (check package directions).
3. While pasta cooks, pat shrimp completely dry with paper towels—this ensures proper searing.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a cutting board and chop into bite-sized pieces when cool enough to handle.
7. Drain cooked pasta and rinse briefly with cold water to stop the cooking process.
8. In a large bowl, mash avocados with a fork until smooth but slightly chunky.
9. Stir in Greek yogurt, lime juice, garlic powder, salt, and pepper until fully combined.
10. Add cooked pasta, chopped shrimp, cherry tomatoes, red onion, and cilantro to the avocado mixture.
11. Toss everything together until evenly coated with the creamy avocado dressing.
12. Chill in refrigerator for at least 15 minutes to let flavors meld.

Refreshingly cool with pops of juicy tomato and tender shrimp throughout. The creamy avocado dressing clings perfectly to every penne ridge without feeling heavy. Serve it stuffed in lettuce cups for a low-carb twist or pack it for your next picnic—it travels beautifully.

Mediterranean Shrimp and Orzo Pasta Salad

OBSESSED with this Mediterranean Shrimp and Orzo Pasta Salad? You should be. Whip up this vibrant bowl in 30 minutes flat—perfect for meal prep or impressing last-minute guests. Get ready for flavor fireworks.

Ingredients

– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted and sliced
– 2 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Bring 4 cups of water to a rolling boil in a medium pot.
2. Add 1 cup orzo pasta to the boiling water and cook for 8–9 minutes until al dente.
3. Drain the orzo thoroughly and rinse with cold water to stop the cooking process.
4. Pat 1 lb raw shrimp completely dry with paper towels.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a cutting board and let rest for 2 minutes.
8. Chop shrimp into bite-sized pieces once cooled slightly.
9. Combine cooked orzo, chopped shrimp, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta, and 1/4 cup sliced olives in a large bowl.
10. Whisk together 2 tbsp lemon juice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
11. Pour dressing over the salad and toss gently to coat all ingredients evenly.
12. Fold in 2 tbsp chopped parsley just before serving.

Fresh, zesty, and packed with texture—the creamy feta balances the briny olives while lemon brightens every bite. Serve it chilled over greens or stuff into pita pockets for a portable lunch that actually excites you.

Spicy Cajun Shrimp and Bowtie Pasta Salad

Kickstart your week with this fiery Cajun pasta salad that’s perfect for meal prep or summer gatherings. Grab your biggest bowl and get ready to toss together bold flavors and satisfying textures in under 30 minutes. This dish brings the heat while keeping things fresh and vibrant.

Ingredients

– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 8 oz bowtie pasta (or any short pasta shape)
– 2 tbsp Cajun seasoning (adjust spice level to preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 3 tbsp lemon juice (fresh squeezed preferred)
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1 tsp honey
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bowtie pasta to the boiling water and cook for 10-12 minutes until al dente (check package directions).
3. Drain pasta in a colander and rinse with cold water to stop the cooking process.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Toss shrimp with Cajun seasoning until evenly coated on all sides.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add seasoned shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
8. Remove shrimp from skillet and let cool for 5 minutes before slicing in half lengthwise.
9. Whisk together mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, and black pepper in a small bowl until smooth.
10. Combine cooked pasta, sliced shrimp, cherry tomatoes, red onion, and parsley in a large mixing bowl.
11. Pour dressing over the pasta mixture and toss thoroughly until everything is evenly coated.
12. Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Unbelievably satisfying, this salad delivers a perfect crunch from the fresh vegetables against the tender pasta and juicy shrimp. The creamy dressing balances the Cajun spice beautifully, creating layers of flavor in every bite. Serve it chilled with crusty bread for dipping into any extra dressing, or pack it for a picnic where it travels beautifully without wilting.

Garlic Roasted Shrimp and Quinoa Pasta Salad

Just discovered the ultimate meal-prep hero that’s about to become your weeknight obsession. Jam-packed with garlicky shrimp and protein-rich quinoa pasta, this salad delivers restaurant-quality flavor in under 30 minutes. Perfect for lunchboxes, picnics, or quick dinners that actually satisfy.

Ingredients

– 8 oz quinoa pasta (or any gluten-free pasta)
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 1 lemon, juiced (about 3 tbsp)
– 1/4 cup chopped fresh parsley
– Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add quinoa pasta and cook for 8-10 minutes until al dente, checking package instructions for exact timing.
3. Drain pasta immediately and rinse with cold water to stop cooking—this prevents mushiness.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes without moving them.
7. Flip shrimp and cook for another 1-2 minutes until opaque and lightly browned.
8. Transfer shrimp to a plate and reduce heat to medium.
9. Add remaining 1 tablespoon olive oil to the same skillet.
10. Sauté minced garlic for 30 seconds until fragrant but not browned.
11. Stir in smoked paprika and red pepper flakes, toasting for 15 seconds to bloom flavors.
12. Return shrimp to skillet and toss to coat in garlic-spice mixture.
13. Combine cooked pasta, shrimp mixture, lemon juice, and chopped parsley in a large bowl.
14. Toss everything together until evenly distributed.
15. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Outrageously good textures play between tender shrimp and toothsome pasta, while the garlic-lemon marinade soaks into every bite. Serve it chilled for a refreshing lunch or slightly warm with crusty bread to soak up the extra sauce—either way, it disappears fast.

Asian-Inspired Shrimp and Rice Noodle Salad

Bursting with vibrant flavors and fresh textures, this Asian-inspired shrimp and rice noodle salad delivers restaurant-quality taste in minutes. Toss together juicy shrimp, crisp vegetables, and silky noodles for a meal that’s both refreshing and satisfying. Perfect for busy weeknights or impressive enough for weekend entertaining.

Ingredients

– 8 oz rice noodles
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint
– 3 tbsp lime juice
– 2 tbsp fish sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1 garlic clove, minced
– 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of water to a rolling boil.
2. Add rice noodles and cook for exactly 4 minutes until tender but still slightly chewy.
3. Drain noodles immediately and rinse under cold water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a plate and let cool for 5 minutes.
8. In a large bowl, whisk together lime juice, fish sauce, honey, grated ginger, minced garlic, and red pepper flakes.
9. Add cooled rice noodles to the dressing bowl and toss thoroughly to coat every strand.
10. Fold in shredded carrots, sliced cucumber, chopped cilantro, and chopped mint.
11. Chop cooled shrimp into bite-sized pieces and gently mix into the salad.
12. Let the salad rest for 10 minutes to allow flavors to meld together.
Just toss everything together for a salad that balances chewy noodles with crisp vegetables and tender shrimp. The tangy lime dressing cuts through the richness while fresh herbs add brightness to every bite. Serve chilled in lettuce cups for a handheld meal or garnish with extra herbs for an elegant presentation.

Herbed Shrimp and Gemelli Pasta Salad

Hungry for something fresh yet satisfying? Herbed shrimp and gemelli pasta salad delivers big flavor with minimal effort. Grab your bowl—this vibrant dish comes together in under 30 minutes.

Ingredients

• 8 oz gemelli pasta
• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add gemelli pasta to the boiling water and cook for 9-11 minutes until al dente (check package directions).
3. Drain pasta in a colander and rinse briefly with cold water to stop cooking.
4. Pat shrimp completely dry with paper towels—this ensures proper searing.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a cutting board and let rest for 2 minutes before chopping.
8. Combine drained pasta, chopped shrimp, minced garlic, and lemon juice in a large mixing bowl.
9. Toss in cherry tomatoes, red onion, parsley, dill, salt, and pepper until evenly distributed.
10. Chill the salad for at least 15 minutes before serving to let flavors meld.

Get ready for the perfect bite—tender shrimp and springy pasta coated in herby brightness. Serve it chilled for picnics or slightly warm for a cozy dinner. The lemony dressing soaks into every nook of the gemelli, making each forkful irresistible.

Sweet Chili Shrimp and Mango Pasta Salad

Craving something that screams summer but satisfies pasta cravings? Combine sweet chili shrimp with juicy mango chunks over cold pasta. This vibrant bowl delivers tropical sweetness with a spicy kick—perfect for hot days when you want maximum flavor with minimal effort.

Ingredients

• 8 oz medium shrimp, peeled and deveined (thaw if frozen)
• 1 large ripe mango, diced into ½-inch cubes (choose one that gives slightly when pressed)
• 8 oz fusilli pasta (or any short pasta like penne)
• ¼ cup sweet chili sauce (plus extra for drizzling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• ¼ cup chopped cilantro (omit if you dislike it)
• ¼ tsp salt (adjust to taste)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 9–11 minutes until al dente (check package instructions).
3. Drain pasta immediately and rinse under cold water to stop cooking.
4. Pat shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a bowl and toss with ¼ cup sweet chili sauce while still warm.
8. In a large mixing bowl, combine cooled pasta, chili-coated shrimp, and diced mango.
9. Drizzle with remaining 1 tbsp olive oil, 1 tbsp lime juice, and ¼ tsp salt.
10. Gently fold in chopped cilantro until evenly distributed.

Bright, tangy, and slightly spicy, this salad balances tender shrimp with bursts of sweet mango. Serve it chilled straight from the fridge or pack it for a picnic—the flavors deepen if it sits for an hour. For a fun twist, scoop leftovers into lettuce cups for a low-carb lunch the next day.

Caprese Shrimp and Fusilli Pasta Salad

Viral-worthy and vibrant, this Caprese Shrimp and Fusilli Pasta Salad brings summer to your table. Toss juicy shrimp with fresh mozzarella, cherry tomatoes, and basil for a flavor explosion. Serve chilled for maximum refreshment.

Ingredients

– 8 oz fusilli pasta
– 1 lb raw shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 8 oz fresh mozzarella balls (ciliegine size)
– 1/4 cup extra virgin olive oil
– 2 tbsp balsamic glaze
– 1/4 cup fresh basil leaves, torn
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta and cook for 9-11 minutes until al dente (check package directions).
3. Drain pasta in a colander and rinse with cold water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
6. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a cutting board and let rest for 2 minutes before slicing in half.
8. In a large mixing bowl, combine cooled pasta, shrimp, cherry tomatoes, and mozzarella balls.
9. Add minced garlic, dried oregano, salt, and black pepper to the bowl.
10. Drizzle remaining olive oil and balsamic glaze over the salad.
11. Gently toss all ingredients until evenly coated with dressing.
12. Fold in torn basil leaves just before serving to maintain vibrant color.
13. Chill salad in refrigerator for at least 30 minutes to allow flavors to meld.

Yield to the creamy mozzarella pockets and juicy tomato bursts that complement the tender shrimp. The fusilli’s spiral shape catches every bit of garlicky dressing. Perfect for picnics or as a stunning centerpiece at potlucks.

Tuscan Shrimp and Sun-Dried Tomato Pasta Salad

Grab your biggest bowl because this pasta salad is about to become your new summer obsession. Get ready for creamy, garlicky shrimp tossed with sun-dried tomatoes and fresh basil in a dish that eats like a vacation. Seriously, your taste buds will thank you later.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 8 oz fusilli pasta (or any short pasta shape)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
• 1/4 cup mayonnaise
• 2 tbsp lemon juice (about 1 lemon)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste (start with 1/2 tsp salt)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, checking package instructions for exact timing.
3. Drain pasta in a colander and rinse with cold water to stop the cooking process immediately.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat reserved sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the hot skillet in a single layer, cooking for 2-3 minutes per side until opaque and lightly browned.
7. Transfer cooked shrimp to a cutting board and chop into bite-sized pieces once cool enough to handle.
8. In a large mixing bowl, whisk together mayonnaise, lemon juice, and minced garlic until smooth and creamy.
9. Add cooled pasta, chopped shrimp, sun-dried tomatoes, fresh basil, and Parmesan cheese to the dressing bowl.
10. Toss everything together until evenly coated, seasoning with salt and pepper as needed.
11. Chill the pasta salad in the refrigerator for at least 30 minutes to allow flavors to meld.

Not just another pasta salad—this one brings serious texture contrast between tender shrimp and chewy sun-dried tomatoes. The creamy garlic dressing clings perfectly to every spiral of pasta, while fresh basil cuts through the richness. Try serving it in lettuce cups for a low-carb option or pile it high on toasted baguette slices for the ultimate summer crostini.

Peanut-Ginger Shrimp and Soba Noodle Salad

Yield to your cravings with this vibrant bowl. Toss juicy shrimp with nutty soba noodles and a zesty peanut-ginger dressing. It’s the ultimate make-ahead lunch that actually gets better overnight.

Ingredients

– 8 oz soba noodles (or rice noodles for gluten-free)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup creamy peanut butter
– 3 tbsp soy sauce (use tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp honey (or maple syrup for vegan)
– 1 tbsp fresh ginger, grated (not powdered)
– 1 garlic clove, minced
– 1/4 tsp red pepper flakes (optional, for heat)
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add soba noodles and cook for 6-7 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles immediately and rinse under cold running water to stop cooking—this keeps them springy.
4. Pat shrimp completely dry with paper towels to ensure a good sear.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes in a large bowl until smooth.
8. Add cooled soba noodles, shrimp, red cabbage, carrots, and cilantro to the dressing bowl.
9. Toss everything thoroughly until evenly coated—use tongs for best distribution.
10. Sprinkle with toasted sesame seeds just before serving.
Every bite delivers cool, chewy noodles against plump shrimp with a creamy, spicy-sweet kick. Pile it into mason jars for grab-and-go lunches, or top with extra chili crisp for serious heat.

Conclusion

Savor these 25 shrimp and pasta salad recipes—perfect for potlucks, picnics, or weeknight dinners. We hope you find new favorites to enjoy with family and friends! Try a recipe, leave a comment sharing your top pick, and don’t forget to pin this article on Pinterest for easy reference. Happy cooking!