Creamy Shrimp Salad

Pallet and Pantry
by Pallet and Pantry
12 servings
24 min

Summer may not officially start until next month but the temperatures are warming up and we are spending more time out on the deck grilling.

For me, warmer temps and high humidity means big changes in my kitchen.

When summer comes-I’m all about meals that are lighter-cooler-and let’s not forget fresher!

This Creamy Shrimp Salad meets all those requirements and more!

This healthy-ish salad is filled with plump shrimp, fresh veggies and surrounded by a creamy dressing. It's light and refreshing and perfect for lunch or serves as a great side for dinner! Either way, it's guaranteed to become one of your favorite go-to salads this summer!

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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  • 8 oz Ditalini Pasta uncooked
  • 1 lb large fully cooked shrimp cut in half
  • 1 small onion diced
  • 2 cups cherry tomatoes cut in half
  • 2 stalks celery diced
  • 1 zucchini diced
  • 1/2 cup frozen peas
  • 1/4 cup spinach leaves shredded
  • 1 cup mayo
  • 2 Tablespoons lemon juice
  • 2 Tablespoons fresh dill chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Cook pasta according to package instructions. Drain and rinse with cold water. Set aside. Combine mayo, and lemon juice in a mixing bowl. Whisk until cream. Stir in dill and garlic powder. Set aside. Combine shrimp, celery, tomatoes, zucchini, and onion in a large bowl. Add pasta, spinach leaves, and frozen peas. Pour dressing over top. Mix until everything is coated well. Sprinkle with salt and pepper. Serve with Parmesan cheese if desired. Keep refrigerated in a covered bowl.
  • You can use whatever vegetables you like. **Note: I added in broccoli in the current photo's but you could also add mushrooms, peppers, carrots or whatever you have on hand.
Pallet and Pantry
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