Shrimp Shell Salad Recipe
Shrimp Shell Salad Recipe photo by Taste of Home
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Shrimp Shell Salad Recipe

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My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp. —Adrienne Barbe of Litchfield, Connecticut
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings


  • 1 cup fat-free mayonnaise
  • 1/2 cup seafood cocktail sauce
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 2 hard-boiled large eggs
  • 2 cups cooked small shrimp, divided
  • 2 cups cooked small pasta shells
  • 3 celery ribs with leaves, chopped
  • 3 green onions, thinly sliced
  • 5 lettuce leaves

Nutritional Facts

1 cup: 214 calories, 1g fat (0 saturated fat), 89mg cholesterol, 835mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.


  1. For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
  2. In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp. Yield: 5 servings.
Originally published as Shrimp Shell Salad in Light & Tasty April/May 2003, p37

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bjsilve0 User ID: 172187 129433
Reviewed Sep. 23, 2013

"Simple to make and delicious to eat. I don't chop the shrimp. I want to see them."

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