Who doesn’t love shrimp cocktail? I decided to transform that classic into a fresh, modern dish: a Grilled Shrimp Cocktail Pasta Salad. It’s an easy, make-ahead recipe that’s perfect for potlucks, picnics, cookouts, or a simple weeknight meal. The flavors are familiar but updated — the shrimp retain their bright, briny character while a creamy, tangy dressing gives the whole salad a cocktail-sauce-inspired lift without relying on mayonnaise.
I chose to grill the shrimp because I love the smokiness and char that grilling adds, but if you prefer a more traditional shrimp cocktail approach you can poach the shrimp and immediately shock them in an ice bath. Either method works; grilling simply adds another layer of flavor that pairs beautifully with the creamy dressing. The dressing itself is the key component: a blend of plain Greek yogurt and light buttermilk creates a silky, tangy base, while a touch of seafood cocktail sauce — or ketchup plus horseradish to taste — provides that familiar sweet-spicy note.
The result is a lighter, milder, and creamier take on cocktail sauce that works wonderfully with more than just this salad. It would be delicious smeared on sandwiches, as a dip for fried calamari, or spooned over grilled fish. For those who prefer to avoid processed ingredients, substitute organic ketchup and freshly grated horseradish to mimic cocktail sauce, and use an organic pasta. The salad actually improves after resting in the refrigerator, so it’s ideal for making a day ahead.
Grilled Shrimp Cocktail Pasta Salad
Salad, Side Dish
Seafood
40
10
50
Erica
6 people
Ingredients
For the dressing
- ½ cup plain Greek yogurt
- ½ cup light buttermilk
- 2–3 Tbsp seafood cocktail sauce or ketchup plus horseradish to taste
- pinch kosher salt
- pinch fresh cracked black pepper
- 1 Tbsp Italian flat-leaf parsley, minced
For the shrimp
- extra virgin olive oil, for brushing
- 2 lb shrimp, peeled and deveined
- kosher salt
- fresh cracked black pepper
- Old Bay seasoning (or your favorite seafood seasoning)
For the salad
- ½ lb ditalini pasta (or small pasta of choice)
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- ¼ cup green onion, thinly sliced
- 1 medium tomato, seeded and diced
- 1 tsp kosher salt
- a couple pinches fresh cracked black pepper
- Boston bibb lettuce, for serving (optional)
- garnish: additional chopped parsley
Instructions
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Heat your grill to high. At the same time, bring a large pot of water to a rolling boil for the pasta. Generously salt the pasta water so the pasta itself has flavor.
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In a small bowl, whisk together the Greek yogurt, light buttermilk, seafood cocktail sauce (or ketchup and horseradish), a pinch of kosher salt, fresh cracked pepper, and the minced parsley. Taste and adjust seasoning. Set the dressing aside.
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Thread the shrimp onto skewers, brush lightly with olive oil, and season both sides with kosher salt, fresh cracked pepper, and Old Bay seasoning. Grill over high heat for 1½ to 2 minutes per side, turning once, until the shrimp are just opaque and cooked through. Remove from the grill and let cool slightly.
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Cook the pasta in the boiling, salted water until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking and cool it for the salad.
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In a large mixing bowl, combine the diced green bell pepper, diced celery, sliced green onion, cooked pasta, a teaspoon of kosher salt, and a couple pinches of fresh cracked pepper. Pour in the dressing and toss until the ingredients are evenly coated. Gently fold in the grilled shrimp and the diced tomato.
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Chill the salad for at least 30 minutes to let the flavors meld. Serve the pasta salad on a bed of Boston bibb lettuce if desired, and garnish with additional chopped parsley. Yield: about 6 servings.