Reviewed: Nov. 12, 2009

Perfect as written. Thanks for sharing.

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Reviewed: Oct. 28, 2009

Really tasty on toasted french rolls with a dash of hot pepper sauce... I use lite mayo and cut the shrimp into smaller pieces... I love the crunch of the veggies too! One of my favorite lunches!

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Crazycats

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

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Reviewed: Oct. 19, 2009

Delish!! I used red onion and green onion, then added a little paprika. MMMMMMMM good. Great as an open sandwich, on crackers, or topping on a salad! oh, I deleted the carrots, cuz I didn't have any.

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Mookie78

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Reviewed: Oct. 19, 2009

Pretty good, but I think next time I'll use less mayo.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Oct. 14, 2009

Very good recipe. I served this salad with a variety of crackers at a party. I also used this recipe to make BLT sandwiches using french bread and thick cut pepper bacon.

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Lara

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Reviewed: Aug. 27, 2009

very easy and refreshing. I used old bay and curry..will make this often!

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Nadia Taijeron

Cooking Level: Expert

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 20, 2009

This is a good basic recipe, which I used as a base for making a vegetable shrimp salad. I had leftover fresh green beans and broccoli, so I cut them up and used in place of the carrot. I added a few squeezes of lemon juice and a few torn fresh basil leaves. Made a refreshing salad to serve over fresh greens.

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Robin

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Reviewed: Aug. 17, 2009

Good summer salad

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S. K. Fowler

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Julian, California, USA

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Reviewed: Aug. 10, 2009

Very good, easy to make recipe when you want a shrimp salad without the pasta. Serve on a bed of lettuce for a nice presentation at a summer luncheon.

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cathy

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Reviewed: Aug. 7, 2009

This is simply delicious! It is extremely quick & easy to make & can be made in large batches too. I used frozen precooked devained shrimp. I just thawed & peeled them. I then used a food processor to shred and chop the other ingredients. Clean up was a breeze! I did take the advice of other reviewers and I chopped the shrimp and added some Old Bay Seasoning. So versatile can serve with or without a bun or as tea sandwiches. This was so good my husband and I argued over who got the leftovers for lunch! Thanks for the great contribution NIKIJO.

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dharma40

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Yummy & easy. I also cut the shrimp into smaller pieces and added some fresh dill. I will definitely make this again.

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DeeLee

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Reviewed: Jul. 30, 2009

I added a little more celery than called for, four eggs instead of two, and used Miracle Whip rather than mayo (as we don't like mayo). I also cut the shrimp into smaller pieces, as my shrimp weren't the salad size, but were really large. Hubby liked it--he ate two helpings!

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nancyl

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Reviewed: Jul. 24, 2009

My husband created a similiar recipe by adding small shell pasta, cole slaw mix, chopped cucumbers and Creamy Italian dressing; mixed together with your recipe makes a perfect side dish for any meal esp. barbeque times.

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Pennie

Cooking Level: Intermediate

Home Town: Concrete, Washington, USA

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Reviewed: Jul. 8, 2009

green onions sautee shrimp w/butter 1st

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betty

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Reviewed: Jun. 19, 2009

I used what was in the fridge -- small salad shrimp, radish instead of carrots and red onions. Others have commented about needing more bite, so I added dried dill, paprika, dried marjoram and Old Bay, then replaced half the mayo with horseradish sour cream dip. It's not the same recipe, but that's what I love about online recipes -- reading everyone's twist to the original!

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scooters_mom

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Reviewed: Jun. 10, 2009

I did this yesterday and turned out just great :) I didn't have celery so i used shredded green bell peppers instead and i added sliced spanish balck olives too. Its a very easy recipe and doesn't consume much time and i think it would be good either cold or warm. Next time i will ad mustard, to add a more tangy taste to it. will definetly do it again :)

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noha

Cooking Level: Beginning

Home Town: Cairo, Al-Qahirah, Egypt

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Reviewed: Jun. 8, 2009

Very good. Needed to use up some fresh shrimp. I added a touch of lemon juice and old bay seasoning to punch up the flavor a bit.

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Michelle

Cooking Level: Intermediate

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Reviewed: May 19, 2009

Very good and very easy. Way too much mayo, though. When I make this again, I will start with 1/4 c. and go from there till I reach the desired consistency. Also, I did toss the shrimp with the juice of 1/4 lemon and let it sit while I chopped the vegetables. Used fresh ground pepper and sea salt. Will experiment with other spices like garlic or dill next time.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: May 12, 2009

This recipe has too much mayo. The dressing shouldn't be the most important ingredient. It should just bind the rest of the ingredients together. I've made this recipe for over 40 years, and use less than a 1/4 of a cup of mayo. Don't be tempted to use canned shrimp. That will produce and different taste than fresh shrimp. Also good with fresh crab, tuna, salmon pieces (either cured or leftovers from a salmon dinner). I prefer green onions in mine. Less of that onion bite.

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