Your favorite Shrimp Po’ Boy Sandwich gets a bold and irresistible makeover in this Shrimp Pasta Salad featuring the BEST Creamy Remoulade Dressing that has readers raving: “You did it again.. I’m licking the bowl!” “This recipe is stellar! Seriously, my family gobbled it up! and “This was so amazing…We all loved it.”
In addition to crafting the zippy, flavor-loaded dressing, I’m sharing my expert techniques to ensure perfectly seared, juicy, and flavorful shrimp every time. With step-by-step photos, pro tips, and easy variations, this shrimp pasta salad is guaranteed to be a knockout at any gathering!
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This is the BEST Shrimp Pasta Salad
I am beyond giddy to bring you this Po’ Boy Shrimp Pasta Salad just in time for the 4th because this isn’t just any pasta salad, it is THE pasta salad everyone is going to be talking about, begging you for, and craving for daysssss! I ate it all by myself over two days (because my husband is allergic to shrimp) and was so sad to see the last bite go!
What you’ll need for Po’ Boy Shrimp Salad with Pasta
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to Make Shrimp Pasta Salad:
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How to Make Shrimp Pasta Salad Ahead of Time
You can make the dressing for the Shrimp Pasta Salad up to 24 hours in advance and store in an airtight container in the refrigerator. If you choose to make it this far in advance, you might want to add a little more lemon before tossing as the lemon will mellow over time – just taste first and then make the call.
When making the salad ahead, toss all the ingredients together except the Romaine lettuce, with ½ of the dressing. Reserve the remaining dressing to pour over the salad before you serve it.
Helpful tips to make Cold Shrimp Pasta Salad
What to serve with Pasta Shrimp Salad
This Shrimp Pasta Salad recipe is a show stopping side dish perfect for any summer gathering or a light lunch or dinner any time of year! Here are some dishes it pairs well with:
How to store Pasta Salad with Shrimp
Store Pasta Salad with Shrimp in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the lettuce separate and mix it in just before serving. Give the salad a good toss before enjoying, as the dressing may settle. You may need to add a dash of lemon juice to perk the dressing up again.
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Po Boy Shrimp Pasta Salad
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Ingredients
Pasta Salad
- 20 oz. refrigerated cheese tortellini
- 1 pound medium shrimp shelled, deveined tails on
- 1 pint cherry tomatoes halved
- 2/3 cup chopped Dill pickles
- 2 cups packed roughly chopped romaine lettuce
- 1/4 thinly sliced small red onion
- 1 tablespoon olive oil
Cajun Spice Mix
- 1 1/2 teaspoons smoked paprika
- 1 tsp EACH garlic powder, onion powder
- 1/2 tsp EACH salt, dried oregano, dried thyme
- 1/4 tsp EACH pepper, cayenne pepper
Remoulade Dressing
- 2/3 cup mayonnaise
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 1/2 teaspoons pickle juice from Dill pickles above
- 1/2 teaspoon reserved seasoning in directions
Instructions
- Whisk together all of the Cajun Seasoning Mix in a small bowl. Remove ½ teaspoon to a medium bowl. Add all of the Remoulade Dressing ingredients to this ½ teaspoon and whisk together. Refrigerate until ready to use.
- Add shrimp to a medium bowl. Toss with 1 tablespoon olive oil and all remaining Cajun Seasoning. Let sit at room temperature while you prep your other ingredients and cook your pasta.
- Cook tortellini in generously salted water according to package directions, taking care not to overcook. Drain the pasta, rinse with cold water then toss with a drizzle of olive oil to keep it from sticking together.
- Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through. Once cool enough to handle, remove tails from shrimp.
To Serve immediately:
- Add all of the salad ingredients to a large bowl. Add desired amount of Remoulade Dressing and toss until evenly coated. Season with additional salt, pepper and/or hot sauce to taste.
To Make Ahead
- Add all of the salad ingredients EXCEPT romaine to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce separately.
- When ready to serve, add the lettuce, and desired amount of reserved dressing and toss until evenly combined. Taste and season with additional salt, pepper and/or hot sauce to taste.
Notes
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©Carlsbad Cravings Original
A version of this Pasta Salad recipe first appeared on The Slow Roasted Italian where I am a contributor.
Mike from Chili Pepper Madness says
Just. THIS. I love all these flavors. Shrimp po’ boys are my absolute favorite. In a pasta salad! YES!
Jen says
Thank you Mike! If you love Shrimp Po’ Boys, you are going to LOVE this salad!!!
Sahar says
Hi Jen
You did it again.. I’m licking the bowl!
I want to thank you after you post each & every single recipe.. But then that would be like stalking 🙂 🙂
So just know that every time I try your recipe I send a prayer your way.. Stay blessed!
Jen says
Yessss! Thank you so much Sahar! I am so happy you loved this recipe and honored you have been enjoying so many of my recipes! Thanks for all the prayers :)!
Lin says
I second Sahar’s comment about your fantatsic recipes! Since finding your website, I have been printing most all of the recipes and making my own “collection” of them. I do hope you’ll consider writing a cookbook! Now about Po’ Boys…living in PA Dutch Country, I had heard of them but never knew exactly what they were, and still don’t know what sets them apart. But I can’t imagine they are any better than this Shrimp Salad! I love that there is just the right amount of other herbs so that I can enjoy the flavor without all of the heat. I know, that’s probably the signature of a Po’ Boy, but remember, in this part of the country, I’m used to “7 Sweets and 7 Sours”!
Jen says
Hi Lin, sorry for the delay as I responded in my last comment I was on a cruise and without internet and finally catching up on comments! I love coming home to comments like yours though, thank you so much for your kind words! That is awesome and humbling you are making a “collection” of all my recipes! Even if you’ve never had Po’ Boys before, I think you will adore this shrimp pasta salad! I can’t wait to hear what you think!
Jen says
Hi Lin,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Gaynell R says
Ok I want to start by saying I love your blog then say I’m a Southeast Louisiana girl and I can tell you this recipe has my attention. I will be making this recipe very soon. One thing we know here is good too and I want to say you have some very impressive recipes. I lost count of all the recipes I have pinned of yours. I second the commenter above about you publishing a cookbook. I am a book love and a cookbook lover so no matter that I can get a recipe online I still love buying cookbooks.
Jen says
Thank you so much for your kind comment Gaynell! I’m excited for you to try this Po’ Boy Shrimp Pasta Salad – I hope you love it as much as us! I love cookbooks as well- if anything changes I’ll be sure to let my readers know!
Jen says
Hi Gaynell,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Teri Craven says
I don’t normally comment on recipes that I find through pinterest, but I wanted to reach out and say that this recipe is stellar! Seriously, my family gobbled it up! Definitely going into my regular rotation for the warmer months!
Jen says
Thank you so much for your awesome comment Teri, I’m thrilled this shrimp pasta salad was such a winner!
Jennifer Fulk says
This looks great! Could the shrimp be grilled on skewers instead of cooking in the skillet?
Jen says
Absolutely!
Jennifer Fulk says
Delicious! This was so amazing. We grilled the shrimp but otherwise followed everything exactly. We all loved it. The leftovers were delicious too. Served it with toasted sourdough bread.
Jen says
I’m so pleased it was a hit – love the pairing with toasted sourdough!