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Shrimp Salad Recipe
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Shrimp Salad Recipe

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4.5 30 25
Publisher Photo
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

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

Nutritional Facts

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

Directions

  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


Reviews for Shrimp Salad

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Akie User ID: 4392346 153867
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."

MY REVIEW
Jami4 User ID: 5573747 70152
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."

MY REVIEW
suzhappycook User ID: 2002911 70150
Reviewed Jul. 31, 2013

"YUMMY"

MY REVIEW
suzhappycook User ID: 2002911 169317
Reviewed Jul. 31, 2013

"Making again tonight for supper :-)"

MY REVIEW
ferretmama User ID: 5740430 107041
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........."

MY REVIEW
swolff User ID: 4572443 153383
Reviewed Jul. 9, 2012

"I made this and both my husband and I love it. Wouldnt change a thing on it."

MY REVIEW
aj anderson User ID: 5780055 153363
Reviewed Jul. 6, 2012

"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!"

MY REVIEW
VictoriaRegina User ID: 6586755 166675
Reviewed Jul. 5, 2012

"Add more shrimp. Just before serving add more mayo. Must refrig overnite. I've been making this for over 40 years."

MY REVIEW
Lindyb1 User ID: 320850 96712
Reviewed Jul. 4, 2012

"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."

MY REVIEW
Toni51 User ID: 3872187 209122
Reviewed Jul. 4, 2012

"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. :-)"

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