Bring a large pot of salted water to a boil, then add the spiral pasta. Cook according to package instructions until tender but al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cold pasta with the cooked shrimp, diced red bell pepper, diced red onion, and diced celery. Gently toss the ingredients together.

In a separate bowl, whisk together the mayonnaise, fresh lemon juice, granulated sugar, salt, and pepper until smooth and well combined.

Pour the prepared dressing over the pasta mixture and gently fold it in until every ingredient is coated. Add the fresh dill and mix thoroughly.

Cover the salad tightly with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours before serving.