100% would make again
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Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. —Barbara Robbins Cave Junction, Oregon
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Nutrition Facts: 1 serving (1 cup) equals 389 calories, 25 g fat (4 g saturated fat), 64 mg cholesterol, 551 mg sodium, 30 g carbohydrate, 3 g fiber, 12 g protein.
Shrimp Macaroni Salad published in Taste of Home February/March 2007, p37
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Reviewed on Jul. 07, 2009 by mystie75
my friend made this for a party, but changed the shrimp to crab meat and it was a delicious dish.
Reviewed on Apr. 13, 2009 by starlight4673
I made a few changes,but it still came out great..I used shredded carrot and broccoli in place of peas, I low fat or less fat the things that I could(mayo, dressing) and I tried it with whole wheat pasta..I am going to try it with other veggies also.Thank you for the recipe..
Reviewed on Feb. 06, 2009 by mrs_h
I would have to agree with Aquarelle...this makes a ton! It's a nice change from traditional macaroni salads.
Reviewed on Oct. 18, 2008 by Aquarelle
My ten-year-old daughter loves shrimp, and this is one of her favorite recipes. Even if you halve all of the ingredients it still makes a lot--I'd say it serves more like 20 to 24 than 16--so I generally fix it for potlucks and set some aside for us to enjoy at home.
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