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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
This recipe is:
Quick
Nutritional 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.
Originally published as Shrimp Macaroni Salad in Taste of Home February/March 2007, p37
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Reviewed on Nov. 23, 2011 by amiss84
amazing. I used Thousand Island dressing instead and love it
Reviewed on Sep. 15, 2011 by BrienneS
Highly recommend this salad. Great tasting!!
Reviewed on Sep. 12, 2011 by PhredFan
Lovely! We enjoyed this wonderful variation on macaroni salad best a day or two after making it. After pulling it out of the refrigerator, we prefer to let it warm up a bit before serving. The dressing was just a bit too sweet and salty. Next time I'll omit the salt and sugar in the dressing and use a bit less of the French dressing.
Reviewed on Mar. 25, 2011 by ANomdeplume
Excellent flavor and texture I will definately be making this one again and again.
Reviewed on Mar. 16, 2011 by keverwann
Made a 1/4 recipe and made the French Dressing from scratch. Turned out nicely. Used light and reduced fat items where available.
Reviewed on Jan. 09, 2011 by Hannah0418
highly recommend. unless you're making it for large group, i suggest making half the amount.
Reviewed on Jan. 06, 2011 by Joand4
everyone who tastes this salad loves it! The recipe has been passed to many people in our retirement communityl Great flavor! I made it exactly as the recipe called for.
Reviewed on May. 01, 2010 by enelad
Bomdiggity recipe, highly recommended!
Reviewed on Apr. 21, 2010 by queenbee8763
This recipe is amazing - it's now my husband's favorite salad! Old Bay steamed shrimp gives it an even better flavor! Thanks to my sister-in-law, Karen, for giving me the recipe!
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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