Recipe by Chef John
"When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy."
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1 1/4 cups
mayonnaise, or more if needed
salt, or to taste
cayenne pepper, or to taste
chopped fresh dill
1 (12 ounce) package
small pasta shells
cooked, peeled, and deveined small shrimp - cut in half
finely diced red bell pepper
salt and ground black pepper to taste
paprika, for garnish
fresh dill, or as desired
I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce...
Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better.
Best ever shrimp and pasta salad.
The juice of a whole lemon??? I don't think so. I used 2T of fresh lemon juice, and then added 1T sugar, more mayo, and sour cream to tone down the tart taste of the lemon. I also added chopped sweet onion. Was out of cayenne, so used 5-pepper blend. The recipe calls for 1/3 C. chopped dill. 1/4 C. of chopped fresh dill is more than enough. Depending on preference, add peas, bacon pieces, or even chopped hard boiled egg. Good recipe.
This was the best shrimp salad I have ever made. I followed the recipe exactly and added about a 1/2 cup of thawed frozen peas. I will make this again.
this was great! Made it spur of the moment. Better than any deli salad. Very easy with mostly common ingredients. I didnt have the fresh dill but used dried instead and a shake of terragon. Turned out great with the dried herbs. So if you dont have the fresh dill dont pass this one over for that reason, just used the dried. I did cut the dried back a bit. Added a tiny bit of finely chopped green onion to the dressing for an extra kick of flavor. Also used a combo of salad shrimo and immitation crab because that is what I had on hand. This recipe lends itself to lots of variety. Definitely a keeper!
We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wish I'd added peas too but will next time. I used frozen cooked shrimp which I cut into bite sized pieces. Delicious! I will be making this again.
I made this for memorial day weekend and it went over with a bang. In fact, any leftovers were eaten by my boyfriend before I had a chance to have some the next day! I didn't change a thing and it was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Pasta Shell Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 451
** Calories from Fat: 259
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