Al dente tiny pasta tossed with generous amounts of cooked shrimp, crunchy fresh vegetables, and a citrus-spiked creamy dressing all combine to make this shrimp pasta salad irresistible. It’s poised to become your new summer favorite!

Shrimp Pasta Salad

Shrimp and pasta go together like peas and carrots. They’re made for each other!

And this shrimp and pasta salad is a perfect example of that harmony. The creamy mayonnaise-based dressing has a pop of fresh lemon juice to complement the shrimp’s natural sweetness. The bell pepper, celery, and onion provide the textural variety and crunch every good pasta salad needs.

While we’re talking about the shrimp, this salad can use almost any variety and size of fully cooked shrimp. Because you’re chopping it into bite-sized pieces, it doesn’t matter whether you start with small, medium, or jumbo shrimp just so long as it’s cooked and chilled.

While you technically could use extra small or salad shrimp as well, I prefer not to. The texture and taste of the larger shrimp in this salad are much nicer. Extra small and salad shrimp tend to blend in, can sometimes be a bit tough, and often lack some of the flavor of the bigger sizes.

We do a lot of shrimp meals in our family. They’re quick cooking, convenient to keep on hand in the freezer, and fairly budget friendly!

Shrimp Quesadillas are a busy weeknight go-to because they come together so very quickly. Bacon Wrapped Shrimp Kabobs are another excellent summer meal option.

And shrimp doesn’t just have to be a dish at the party, it can be the party itself! Especially if we’re talking about a dish as special as Shrimp Boil!

Pasta Salad with Shrimp

To make shrimp pasta salad, you’ll need the following ing

Spicy, sweet, and slightly tangy glazed salmon with broccoli is one of my favorite ways to cook and serve fish. One delightfully simple sauce does double duty as marinade for the fish and flavor booster for the fresh broccoli.

Glazed Salmon

This keeper of a recipe makes adults and kids alike happy, even if some of the kids turn their noses up at the broccoli. They just don’t know what they’re missing!

This fuss free broiler method is ideal for busy weeknights when I don’t have a ton of time to get dinner on the table. And the glaze on the salmon helps balance the “fishy” taste that lots of folks find less than desirable.

I like that I can use the same sauce for both the fish and the vegetables here, keeping prep time and dishes minimal! Feel free to adjust the amount of red pepper flakes in the recipe based on your preferred level of spiciness.

This recipe is a hit with salmon lovers and skeptics alike!

Salmon Glaze

Baking salmon in the oven results in a deliciously tender filet packed with flavor. It truly doesn’t need to be more complicated than that for a great result!

This baked salmon recipe is as easy as mixing together a simple sauce, spooning it over a fresh filet and letting the whole thing cook in the broiler. In my sauce, I used olive oil, soy sauce, red pepper flakes and peach jam for a glaze that is equal parts sweet, savory and tangy with just the right amount of heat.

(You can use store bought peach jam in this recipe but if you happen to have Homemade Peach Jam on hand, it’ll work wonders in this recipe too!)

With flavorful salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian Salmon Salad is a showstopper.

This is a salad to get very excited for – just ask my friends and family. I’ve been shouting about it for months, and I’m thrilled to be sharing it with you at last.

Asian Salmon Salad

Yes, I did just call this salad exciting and I truly mean it. I challenge you not to fall head-over-heels for this colorful salad with a riot of textures and flavors.

The dish starts with a bed of baby arugula and spring mix. It is then topped with toothsome noodles, shredded carrot, thinly sliced red cabbage, pickled broccoli stems, fistfuls of torn fresh basil, cilantro, and mint, and toasted sesame seeds and tossed with the most insanely vibrant Thai chili lime dressing and crowned with roasted marinated salmon.

This salad is no side dish. It is an unapologetically main-dish salad worthy of the distinction. I’m not going to lie; it takes a couple of steps and some advanced planning to make this salad because of various components that need to rest overnight, but it is so worth it.

My friend and I tackled making this incredible-looking salad during a girls’ weekend after falling in love with the idea of it while looking through my copy of Mandy’s Gourmet Salads. You do need to start this at least one day before you plan to eat it because of the marinating and cooling time for the pickles and salmon, but I promise you won’t regret it!

This citrusy, savory, and fabulously gingery, garlicky Marinated Asian Salmon recipe makes the most flavorful salmon you’ll ever have. While you do have to plan a few hours ahead, it’s easy to make and well worth the small amount of prep you need to do in advance.

Marinated Asian Salmon

You can serve this salmon hot immediately after cooking, but it really shines when you cool it down and serve it flaked over greens for the ultimate salad. The longer marinating process gives the fish time to absorb the perfectly balanced marinade all the way through.

Because of how deeply the marinade penetrates the fish, it is still mega-flavorful even when cold! No boring fish here.

Asian Salmon Marinade

To make this Asian salmon, you’ll need the following ingredients:

• salmon fillets
• avocado oil
• white miso paste
• tamari
• rice wine vinegar
• limes
• lemons
• garlic
• ginger
• Sriracha
• Sambal Oelek or other chili garlic paste

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Calling all shrimp lovers! These flavorful and satisfying shrimp quesadillas with bright bell peppers are fast enough for busy schedules and special enough for company.

Shrimp Quesadillas

If you’re a fan of shrimp, you’re going to go wild for these perfect shrimp quesadillas. As with most shrimp recipes, they cook up in the blink of an eye. This makes them the perfect recipe to get a homemade meal on the table even on the most frenetic nights.

Quesadillas are my go-to “what’s for dinner?” answer. If we have any leftover meat in the house, that’s also a go-to option. Check out the Loaded Vegetable Quesadillas, Pulled Pork Quesadillas, Steak Quesadillas, and Chicken Fajita Quesadillas for a few more easy meal options.

While we very rarely have “leftover” shrimp in the house, there is almost always a bag of shrimp in the freezer and fortunately, it can be thawed and cooked lightning fast on a busy night.

Shrimp Quesadilla

To make these quesadillas, you’ll need the following ingredients:

• Shrimp
• Butter
• Onion
• Red bell pepper
• Garlic
• Cilantro
• Chili powder
• Salt
• Pepper
• Lime juice
• Cheese
• Flour Tortillas

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