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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 Jul. 04, 2012 by rebelwithoutaclue
The addition of "good season" dry italian dressing mix and sweet peas was spot on. ommitted radishes
Reviewed on Jul. 04, 2012 by daisey5
This was wonderful. I also used some chicken I had to use and left out the radishes. I also used a red onion and whole wheat shells.
Reviewed on Jul. 04, 2012 by kitten790
I make this quite often many times I add 1 - 1 -1/2 cups of thawed green peas to the salad adds a bit of a fresh bit of sweetness that is a nice surprise.
Reviewed on Jul. 03, 2012 by LCat2
It needed more flavor to me, so at the suggestion of my daughter I added a package of Good Seasons italian dressing (dry). That did the trick. I also used the entire 12 ounces bag of shrimp, and it still could have used some more. Next time I think I will add some chopped imitation crab as well.
Reviewed on Jul. 03, 2012 by thomsmom
My mom, who is 97(!), still makes this, although, she adds more eggs and more shrimp, because the family argued over the amount of each ingredient each od us got. Thanks for the memory and a copy of the recipe that isn't on a 70 year old file card.
Reviewed on Jul. 03, 2012 by pastpetey
This wonderful salad has been a summer staple in my family for most all of my 73 years. My Mother did add some celery seed as well as the celery. Fresh shrimp wasn't available in days of yore, so 2 cans of shrimp substituted , adding a briney tang. Mother was adamant , however,...the mayo had to be Hellman's.
Reviewed on Jul. 03, 2012 by joyousdeeous
This is just wonderful, plain summer comfort food. Love it. I puree all but one of the eggs to get the lovely egg flavor all through the dressing. The last egg I chop for eye appeal.
Reviewed on Jul. 03, 2012 by grannymark1
My mom used to make this too, but without the eggs and she substituted chopped red bell pepper for the radishes & celery. You an also use tuna instead of the shrimp. It amkes a great summer lunch.
Reviewed on Jul. 03, 2012 by jchinckley
wonderful and fast!
Reviewed on Jul. 01, 2011 by garywright
We made this recipe last year, and I couldn't find my paper copy. I'm so glad to find it online. It received rave reviews from everyone when we brought it to potlucks, and I wanted to make it again for the 4th of July, just as the original cook mentioned. Love this classic recipe! We added a little chopped sweet red/yellow peppers, too.
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