Chef Tommi V Logo

Curry Shrimp Pasta Salad

July 25, 2018

It is summertime, and with summer comes barbecues and a many variety of celebrations. I always enjoy the menu selection during this time of the year. There is nothing like charred meats on the grill, but no summer celebration is complete without the sides to accompany the barbecue.

There are staples, such as, potato salad, macaroni salad, coleslaw, and a faithful toss salad. All good in a nostalgic kind of way. I like to mix it up, some staples with some surprises. This year I added my “Curry Shrimp Pasta Salad” to the repertoire. It is a sure crowd pleaser and may just become a requested dish.  The nice thing about it is it does not have seasonal ingredients. You can make it all year long. Enjoy!


  • 2 pounds medium shrimp, peeled and deveined
  • 1 pound of tricolor pasta, cooked, drained, and cooled
  • 1 can coconut milk
  • 3 garlic cloves
  • 2 T butter
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 medium yellow pepper diced
  • 1 shallot, minced
  • 1 package of frozen peas, thawed
  • 1 2.5 oz. can black olive slices
  • 1 c. ranch dressing
  • ½ c. mayonnaise
  • 3 T Curry seasoning
  • 2 t salt
  • ½ black pepper


  1. Marinade peeled and deveined shrimp in coconut milk, garlic cloves, 2 T curry seasoning overnight.

  2. Remove shrimp from marinade, shaking off excess marinade, and bring to room temperature. Sauté shrimp in butter on med-high. Be careful not to overcook shrimp. They will shrink some, but should still be plump and succulent. Remove from heat and cool.

  3. Take half of your shrimp and mince. You can either use a food processor or a knife. The idea here is to have a consistency small enough to ensure shrimp is tasted in every bite. We all know folks will pick out the big shrimps!

  4. Mix all of your ingredients together, except pasta. After you incorporate all the ingredients, incorporate the pasta in small batches to ensure ever noodle is coated. Chill before serving.