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Shrimp Salad

 Shrimp Salad
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
9 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • 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.
  • 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.
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.