Shrimp Salad Recipe
Shrimp Salad Recipe photo by Taste of Home

Shrimp Salad Recipe

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4.5 30 25
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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 9 servings


  • 2-1/3 cups uncooked small pasta shells
  • 1/3 pound cooked salad shrimp
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 4 radishes, halved and sliced
  • 4 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 316 calories, 23g fat (4g saturated fat), 134mg cholesterol, 622mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 9g protein


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
  2. Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 9 servings.
Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48

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Reviewed May. 29, 2014

"Very good recipe and simple to make. I used honey and pineapple mustard to sweeten the flavor. Sweet pickle relish is another option as well. This is a keeper."

Reviewed Dec. 28, 2013

"I thought the original recipe was a bit bland. After reading some of the other reviews, I added horseradish, garlic powder and onion powder. I also added more shrimp. It turned out great this way! A definite keeper."

Reviewed Jul. 31, 2013


Reviewed Jul. 31, 2013

"Making again tonight for supper :-)"

Reviewed Apr. 27, 2013

"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........."

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