Lemon Dill Shrimp Pasta Salad Jars – Easy Mason Jar Meal Prep with Herbed Yogurt Dressing

Your New Favorite Lunch is Waiting in a Jar!

Hey there, friend! Isla here from BiteTide. Let’s be real for a second: lunchtime can be a total momentum killer. You’re in the middle of a work-from-home flow, chasing after the kids, or just trying to get through a busy day, and suddenly your stomach is growling. The siren call of the takeout app is strong, but your wallet (and your desire to feel genuinely good) is begging you to choose something else.

What if I told you the solution is not only delicious and healthy but also downright gorgeous? Enter the hero of your week: these stunning Lemon Dill Shrimp Pasta Salad Jars. We’re talking tender, juicy shrimp, chilled pasta, crisp veggies, and a tangy, herbed yogurt dressing that will make you do a little happy dance. All of it, perfectly layered in a portable mason jar. It’s meal prep, but make it fashion.

This isn’t just another sad desk lunch. This is a vibrant, flavor-packed experience that proves healthy eating can be exciting, easy, and absolutely beautiful. The best part? You make them once, and you’ve got a week of incredible, grab-and-go lunches ready to roll. So, grab your favorite mason jars, and let’s ride this flavor wave together. Your future self is already thanking you!

A Coastal Memory in a Jar

This recipe takes me right back to my childhood kitchen, with the sea-salt breeze floating through the screen door. My dad, a fisherman at heart, would often come home with a fresh catch, and his favorite way to prepare it was simple: pan-seared shrimp with a mountain of fresh dill from our garden and a generous squeeze of lemon. The smell was pure, uncomplicated joy.

One sweltering summer afternoon, we were packing for a family beach trip, and my mom, in a stroke of genius, took his classic shrimp, tossed it with some leftover pasta, chopped veggies, and a creamy yogurt sauce, and packed it all in an old thermos. We sat on the sand, eating this chilled, refreshing pasta salad, and it was pure magic. It felt like a special treat, not just “packed lunch.” That’s the exact feeling I wanted to bottle up with this recipe. It’s that perfect blend of nostalgic flavor and modern, make-ahead convenience. Every bite is a little taste of my sunny, seaside memories.

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Gather Your Flavor Makers

This is where the fun begins! The magic of this recipe is in its simplicity and the quality of its ingredients. Here’s your shopping list, complete with my favorite chef insights and swaps to make this recipe your own.

• 8 oz Cooked Pasta (like rotini or bowtie): I love using fun shapes with lots of nooks and crannies to grab the dressing. Pro tip: cook your pasta in well-salted water (it should taste like the sea!) and rinse it with cold water after cooking to stop the process and keep it from getting mushy. Gluten-free? Any sturdy pasta alternative works beautifully here.
• 1 lb Cooked Shrimp, peeled and deveined: The star of the show! You can buy pre-cooked shrimp to save time, or quickly sauté raw shrimp with a pinch of salt and pepper until they’re pink and opaque. For a vegetarian twist, chickpeas or white beans are a fantastic, protein-packed substitute.
• ½ cup Greek Yogurt: This is the base of our creamy, protein-rich dressing. It’s tangy, thick, and so much lighter than mayo. If you need a dairy-free option, unsweetened coconut yogurt is a great alternative.
• 2 tablespoons Olive Oil: A good glug of extra virgin olive oil adds richness and helps emulsify our dressing. It also keeps the pasta from sticking together.
• Juice and Zest of 1 Lemon: Don’t you dare skip the zest! That’s where the real, powerful lemon oil lives. It brings a bright, sunny fragrance that juice alone can’t achieve. This is the “zing” that makes the whole dish pop.
• 2 tablespoons Fresh Dill, chopped: Dill and shrimp are a match made in heaven. Fresh dill has a delicate, grassy flavor that’s irreplaceable. In a pinch, you can use 1 teaspoon of dried dill, but if you can find fresh, I highly recommend it!
• 1 small Cucumber, diced: This adds a fantastic, refreshing crunch. I like using English cucumbers because they have fewer seeds, but any variety will do the job.
• 1 cup Cherry Tomatoes, halved: Little bursts of sweet, acidic goodness! I like to use a mix of red and yellow tomatoes for a pop of color.
• ½ teaspoon Garlic Powder: We’re using garlic powder instead of fresh here because it blends seamlessly into the dressing without being overpowering. It gives you that gentle garlicky backbone.
• Salt and Pepper, to taste: The dynamic duo! Season as you go. Taste your dressing, taste your shrimp, and don’t be shy.

Let’s Build Our Flavor Jars!

Okay, team, it’s assembly time! This part is so satisfying—it’s like creating edible art. The key to a perfect pasta jar is the order of the layers. We’re building a flavor fortress that keeps everything crisp and delicious until you’re ready to eat.

1. Create the Dreamy Dressing. Grab a medium-sized bowl. To it, add your Greek yogurt, olive oil, lemon juice, lemon zest, fresh dill, garlic powder, and a good pinch of salt and pepper. Now, whisk it all together until it’s smooth and beautifully combined. Give it a taste! This is your moment to adjust. Need more zing? Add a squeeze more lemon. More herbaceous flavor? Throw in another pinch of dill. Set this aside.
2. Master the Mason Jar Method. Get your clean, dry mason jars ready (I use 32-ounce wide-mouth jars for this). Here’s the secret layering strategy:
   • Layer 1: The Dressing. Start by spooning 2-3 tablespoons of your herbed yogurt dressing right into the bottom of each jar. This creates a protective barrier and ensures the pasta and veggies on top don’t get soggy.
   • Layer 2: The Shrimp. Next, divide your cooked shrimp evenly among the jars, placing it directly on top of the dressing. It’s going to marinate in that goodness and become even more flavorful.
   • Layer 3: The Crisp Veggies. Now, add your diced cucumber and halved cherry tomatoes. These firmer veggies are happy to hang out next to the dressing and will stay wonderfully crisp.
   • Layer 4: The Pasta. Gently pack your cooled pasta on top of the veggies. This acts as the final seal, protecting everything below.
   • Layer 5: The Grand Finale. Give the top a final sprinkle of fresh dill and a crack of black pepper for a pretty finish.
3. Seal and Store for Success. Screw the lids on tightly and pop those beautiful jars right into the fridge. They’ll stay fresh and fantastic for up to 3-4 days. The magic of this method is that everything stays perfectly separated and texturally on point until you’re ready to eat!

How to Serve & Savor

Lunchtime has arrived! You have two fabulous options for enjoying your creation. My personal favorite: grab a bowl, shake the jar vigorously to mix everything up, then pour the entire contents into the bowl. It’s a beautiful, colorful salad that’s perfectly dressed. Your second, super-portable option: just grab a fork, shake the jar, and dig in right from the container! No mess, no fuss, just pure, delicious fuel. Perfect for picnics, park benches, or your desk.

Ride Your Own Flavor Wave: Fun Variations!

This recipe is a fantastic template—have fun with it! Here are a few of my favorite twists:

• Mediterranean Vibe: Swap the shrimp for grilled chicken, add a handful of kalamata olives and crumbled feta cheese.
• Spicy Kick: Add a finely chopped jalapeño to the dressing or a pinch of red pepper flakes for a touch of heat.
• Herb Garden Delight: Mix in other soft herbs like fresh chives, parsley, or a little bit of mint along with the dill.
• Extra Veggie Power: Toss in some thinly sliced red onion, roasted red peppers, or a handful of baby spinach with the other veggies.
• Creamy Avocado (add day-of): For a decadent touch, add a few slices of fresh avocado when you’re ready to eat. Don’t store it in the jar, as it will brown.

Isla’s Chef Notes & Kitchen Confessions

I can’t tell you how many times this recipe has saved my sanity. I once made a double batch before a crazy week of recipe testing and photo shoots, and it was the only thing that kept me from surviving solely on coffee and broken dreams. It’s my go-to for potlucks, too—it always looks so impressive, and people are genuinely delighted by the jar presentation.

Over time, I’ve learned a few things. Don’t stress about the measurements being exact—this isn’t baking! Eyeball it. Use what you have. The recipe has evolved from my mom’s beach-day thermos to this gorgeous jarred version, but the soul of it—that bright, happy, coastal flavor—remains exactly the same. The most important ingredient is the joy you put into making it.

Your Questions, Answered!

I love hearing from you all, and over time, a few common questions have popped up. Here’s the scoop!

Q: Can I use frozen shrimp?
A: Absolutely! Thaw frozen cooked shrimp overnight in the fridge or by placing them in a colander under cold running water. Just make sure they are thoroughly patted dry with a paper towel before adding them to the jar to prevent extra water from diluting your dressing.

Q: My pasta salad seems a bit dry after I shake it. What happened?
A: No worries, this is an easy fix! It usually means the pasta absorbed a little more dressing than expected. Just keep a tiny container of extra lemon juice and olive oil (or a bit of reserved dressing) on the side to add a splash right before you eat. Next time, you can also make a little extra dressing to be safe.

Q: How long do these jars really last in the fridge?
A: Because everything is pre-cooked and layered so thoughtfully, they’ll stay fresh for a solid 3 to 4 days. I don’t recommend going longer than that, as the veggies will start to lose their crunch. They are the ultimate make-on-Sunday, enjoy-through-Wednesday lunch hero.

Q: I’m not a fan of yogurt. Is there another dressing base I can use?
A: Of course! A simple vinaigrette made with 3 parts olive oil, 1 part lemon juice, and the same herbs and seasonings would be lovely. Alternatively, a dairy-free ranch or a tahini-lemon dressing would also be delicious.

Nutritional Info (Per Jar)

This is just an estimate, as ingredients can vary, but it gives you a great idea of the healthy, balanced fuel you’re giving your body!

Calories: 350 | Fat: 12g | Carbs: 30g | Protein: 28g

These Lemon Dill Shrimp Pasta Jars bring together everything you want in a make-ahead meal: fresh flavors, satisfying textures, and effortless convenience. The combination of juicy shrimp, vibrant herbs, crisp veggies, and tangy lemon dressing keeps every bite lively and delicious. They store beautifully, travel easily, and turn any rushed day into something a little tastier. Meal prep just got a coastal upgrade—enjoy!