Reviewed: Apr. 29, 2012

Made this tonight with grilled chicken breasts...this is a great salad with very little effort! I added chopped radish and used light mayo. I only had cocktail shrimp on hand but it was still excellent. I highly recommend this salad. My wife and I loved it!!!

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Reviewer:

Nerdy Guy

Reviewed: Feb. 26, 2012

I liked it a lot! It dissapeared so fast! But it's missing something it desperately needs - spice. I was thinking about trying a marinade for the shrimp because I barely tasted it, maybe I'd cut down a little on mayo too but it was yummy! Ate in a croissant! :) Mmm

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Reviewer:

ChefKatie

Reviewed: Nov. 22, 2011

As a new cook, i'm always looking for quick and easy receipes. This dish was quick and delicious. The only change I made, was that I used green onions. My husband requests this all the time now :)

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Reviewer:

mvmartinez14

Reviewed: Nov. 10, 2011

Such a refreshing salad! Thank you for giving a base recipe. I must admit I tweeked it a bit. Instead of 3/4 cups of mayonnaise I used 1/4 cup mayonnaise and 1/4 cup plain greek yogurt. I then also added to your recipe, the juice of 1 lime, 1 garlic clove minced, and 1/4 teaspoon of dried dill weed. Served on dinner rolls with spinach and tomato to make little sandwiches. DEEELISH!

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Reviewer:

Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

Reviewed: Nov. 6, 2011

I had uncooked shrimp to use so I sauteed it in a little oil and Old Bay. I added another 1/2t.-3/4t. to salad mixture, like another reviewer, and added the tablespoon of lemon juice. Gave the shrimp a coarse chop and used 1/2 c. mayo + 1/4 c. sour cream. Served it open faced on a romaine lettuce leaf and a piece of toast - yummy.

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Aug. 5, 2011

Excellent! Didn't change a thing.

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Reviewer:

miriam mowery

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Home Town: Appleton, Wisconsin, USA

Living In: Hendersonville, North Carolina, USA

Reviewed: Jul. 21, 2011

So delicious...deserves more than five stars. I had a two pound bag of frozen shrimp uncooked so I cooked it in some butter with garlic, pepper and paprika. Let that sit in a colander until cooled. I doubled the recipe except for the mayonnaise, left that about the same. I did add 2t of horseradish for a little zip. Chilled for several hours before eating. I believe cooking the shrimp myself instead of using already precooked shrimp added much more flavor to this salad. My husband said I can make this all summer long. I do think I'd chop the celery up a bit more next time.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jul. 19, 2011

Yum! Just what I was looking for. My shrimp were huge so I did cut them up some. Per other reviewers I was careful of the mayo, just added spoonfuls at a time and used half Mayo half miracle whip. I subbed a chopped fresh jalapeno for the onioin b/c it sounded good. Added a pinch of Old Bay at the end.

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Reviewer:

LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

Reviewed: Jul. 13, 2011

This recipe was very good as is, but felt like something was missing. Added some chopped sweet pickle and enjoyed it even more.

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Reviewer:

Themrs

Reviewed: Jul. 12, 2011

I chopped the shrimp because they were too large. Had on crackers as a dip/salad. Only used 1/2 cup mayo and it was A LOT of mayo, so 3/4 cup may be too much, but it's all about your personal preference. May add some Old Bay instead of salt next time to switch it up. Thanks for the recipe!

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