Pasta salad gets a Louisiana makeover in this recipe that takes everything you love about a classic shrimp po’boy and tosses it with cold pasta.

The crispy, seasoned shrimp. The tangy remoulade. The crunch of pickles and fresh vegetables. It’s all here, just in a form that’s easier to serve at a cookout or potluck.

This isn’t your typical mayo-heavy pasta salad. The remoulade dressing brings actual flavor—zippy, a little spicy, with that characteristic pink color from the paprika and hot sauce. And because the shrimp stays crispy on top rather than getting mixed in, every bite has texture.

It works as a main dish for lunch or as a side that actually gets finished at dinner parties. Make it a few hours ahead and let it chill. The flavors get better as everything sits together.

Ingredients

For the Remoulade:

1 cup mayonnaise
2 tablespoons Creole mustard (or whole-grain mustard)
2 tablespoons ketchup
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Cajun seasoning
Salt and black pepper to taste

For the Salad:

1 pound pasta (rotini, penne, or shells work well)
1½ pounds large shrimp, peeled and deveined
1 cup all-purpose flour
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for extra heat)
2 eggs, beaten
Vegetable oil for frying
3 cups shredded iceberg lettuce
1 cup cherry tomatoes, halved
½ cup dill pickle slices, chopped
¼ cup sliced green onions
Salt and black pepper to taste

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.

While the pasta cools, make the remoulade by whisking together the mayonnaise, Creole mustard, ketchup, hot sauce, lemon juice, horseradish, garlic, paprika, and Cajun seasoning in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.

Pat the shrimp completely dry with paper towels. In a shallow dish, mix together the flour, Cajun seasoning, garlic powder, paprika, and cayenne. Place the beaten eggs in another shallow dish.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Dip each shrimp in the egg, then dredge in the seasoned flour, shaking off any excess.

Fry the shrimp in batches for about 2 minutes per side until golden brown and cooked through. Don’t overcrowd the pan. Transfer to a paper towel-lined plate and season with a pinch of salt while still hot.

In a large bowl, combine the cooled pasta, shredded lettuce, cherry tomatoes, chopped pickles, and green onions. Add about ¾ of the remoulade and toss everything together until well coated. Taste and add more dressing if needed.

Transfer the pasta salad to a serving bowl or platter. Arrange the crispy fried shrimp on top. Drizzle with any remaining remoulade or serve it on the side.

Serve immediately for the crispiest shrimp, or refrigerate for up to 2 hours before serving. If making ahead, keep the shrimp separate and add them just before serving to maintain their crunch.