Creamy Shrimp Pasta Salad
Creamy shrimp pasta salad made with a handful of ingredients and homemade prawn cocktail dressing. This is a quick dinner recipe and it is also a great side dish for your summer potlucks, picnics and parties.
Ingredients
- 300 g short pasta I used elbow pasta for this salad but any other types of short pasta will work too.
- 450 g pre-cooked frozen shrimps
- 1 medium red bell pepper finely chopped
- 1 cup English cucumber finely chopped
- 1 ½ tablespoon Shallot finely chopped
- 198 g Sweetcorn drained
- 1 tablespoon lemon juice
Shrimp salad dressing ingredients
- ¾ cup mayonnaise
- 2 teaspoon Ketchup
- ½ tablespoon Worcestershire sauce
- Salt and black pepper to taste
- ⅛ Smoked paprika substitute for sweet paprika
Instructions
- Defrost the shrimp – see note 1
- Make the salad creamy dressing: to a small mixing bowl, add mayonnaise, ketchup, Worcestershire sauce, salt and pepper, paprika and mix to combine and place in the fridge until needed.
- Cook the pasta 1 minute longer than the time specified on the packet instruction, drain and run under cold water to stop it from cooking any longer or sticking together. Leave to cool completely.
- Combine: to a large mixing bowl, add cooked pasta, chopped vegetables, lemon juice and mix to combine. Add shrimps, salad dressing and carefully mix to combine. Taste and adjust salt and black pepper to preference. Cover with a clingfilm and place in the fridge for at least 20 minutes for the flavours to develop.Serve and enjoy!
Notes
Note 1
How to defrost cooked shrimp: The best way is to thaw the shrimp overnight in the fridge but if time is of the essence, simply rinse the frozen shrimps in a colander under cold running water until completely thawed. Allow the shrimp to drain before adding it to the salad.
How to store
Leftovers can be stored in the fridge for up to 24 hours, shrimp salad can’t be frozen. For best result, if serving to guest or would not be needing it immediately, add the dressing and shrimp just before serving. The pasta and veggies can be made 24 hours ahead of time.
Nutrition
Calories: 373kcalCarbohydrates: 50gProtein: 23gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 193mgSodium: 825mgPotassium: 347mgFiber: 3gSugar: 6gVitamin A: 766IUVitamin C: 32mgCalcium: 129mgIron: 3mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!