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I remember my mother making this when I was a child. It wouldn't be the Fourth of July without Grandma's Shrimp Salad, even today. —Delores Hill, Helena, Montana
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48
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Reviewed on Apr. 27, 2013 by ferretmama
Loved this the first time I made it. Then I started playing with it. Tried the horseradish and peas. Really good. The next time I left out the horseradish and increased the mustard just a bit. The NEXT time I added extra shrimp and a package of imitation crabmeat chunks. Finally decided that we love this any way at all. This recipe isexcellent as written, but gives lots of room to personalize. I have a potluck coming up next week and I'm going to try adding capers.........
Reviewed on Jul. 09, 2012 by swolff
I made this and both my husband and I love it. Wouldnt change a thing on it.
Reviewed on Jul. 06, 2012 by aj anderson
I loved the Horseradish idea so I added that and a little pickle relish...Also I upped the shrimp to 3 cups...I was very happy with it!
Reviewed on Jul. 05, 2012 by VictoriaRegina
Add more shrimp. Just before serving add more mayo. Must refrig overnite. I've been making this for over 40 years.
Reviewed on Jul. 04, 2012 by Lindyb1
I found this to be kind of bland. I left out the radishes and added chopped up sun dried tomatoes. I might try making something similar but I would add more sun dried tomatoes and possibly some Italian dressing.
Reviewed on Jul. 04, 2012 by Toni51
I was very excited about this recipe and fully expected that everyone in the family would love it. I made it as stated in the recipe, except for substituting a shallot for the small onion. I will definitely make it again, but with several modifications. First and foremost, I won't ever use salad shrimp again. They are so tiny but they have big black veins that are impossible to ignore, and yet very tedious to remove. For us (and it may just be US), too much salt and too heavy on the onion (shallot). Now that I know, I can adjust and make it to our taste next time. I thank Delores Hill for the recipe. :-)
Reviewed on Jul. 04, 2012 by kathleen ng
I love pasta salad so I would try it again and maybe change some items and/or add items. My biggest problem with this recipe is the salt. I used only 1 teaspoon, not 1 - 1/2 and it was salty. Next time I'll use only 1/2 a teaspoon and maybe add some red pepper.
Reviewed on Jul. 04, 2012 by Ladyk1943
Love it but made a few changes,added 1tsp horseradish and used 1/2cup mayo and 1/2cup sour cream instead of the full cup of mayo. Chilled overnight was Delicious
Reviewed on Jul. 04, 2012 by Alouette
Made it exactly as recipe....loved it! I would maybe add more shrimp next time & will try frozen peas - they have such a nice color & falvour. Will make often.
Reviewed on Jul. 04, 2012 by Linda-K
I absolutely loved it, super easy and nothing I would change! That's very unusual for me!
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