Born from the beloved Rasta Pasta, this cold salad remix is made for Caribbean summers, when the sun is blazing and even your favorite comfort food needs to cool down. With jerk-spiced shrimp, crisp bell peppers in red, yellow, and green (a nod to Rastafarian roots), and a creamy coconut-lime dressing, this dish is vibes in a bowl.

Perfect for picnics, BBQs, or beach days — it's spicy, creamy, and unapologetically Caribbean.

Spicy Shrimp Rasta Pasta Recipe

Yield: 4 dishes | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins
Perfect For: Date nights, girls’ night in, Sunday soul food, or weeknight dinners with a Caribbean kick

For the Salad:

• 8 oz penne or rotini pasta, cooked al dente and cooled

• 1/2 lb medium shrimp, peeled & deveined

• 1 tablespoon Caribbean jerk seasoning (wet or dry)

• 1 tablespoon olive oil (for shrimp)

• 1/2 cup red bell pepper, thinly sliced

• 1/2 cup yellow bell pepper, thinly sliced

• 1/2 cup green bell pepper, thinly sliced

• 1/3 cup scallions, chopped

• 1/4 cup fresh cilantro, chopped

• Optional: 1/4 cup pineapple chunks or sweet corn for balance

For the Creamy Coconut-Lime Dressing

• 1/4 cup coconut cream or full-fat coconut milk

• 2 tablespoons lime juice

• 1 tablespoon Greek yogurt or vegan mayo

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or agave nectar

• 1/2 teaspoon ground allspice

• Salt & pepper to taste

• Optional: dash of scotch bonnet sauce for extra spice

Instructions

1. Cook the Shrimp:
   Toss shrimp in jerk seasoning and olive oil. Sear in a hot skillet for 3–5 minutes or until fully cooked. Set aside to cool.

2. Make the Dressing:
   Whisk together coconut cream, lime juice, yogurt/mayo, mustard, honey, allspice, salt, and pepper until creamy and smooth.

3. Assemble the Salad:
   In a large bowl, mix cooled pasta with bell peppers, scallions, cilantro, and any optional add-ins (pineapple or corn). Add the cooled shrimp.

4. Dress It Up:
   Pour over the dressing and toss well to combine. Chill for 30 minutes for best flavor.