This shrimp salad recipe is a family favorite. You can find it at many of our family gatherings. The recipe originated from my Grandmother’s neighbor, Marilyn. Then my mother adapted it slightly by adding the dill weed and celery to the recipe.
I definitely think that the dill weed makes this salad fabulous. We do have some kids in the family that don’t like shrimp. So we even leave some of the salad without the shrimp in it and it’s still delicious.
For the pasta, we usually use the small sea shell shaped pasta or diatalini shaped pasta. Either one works well. Once the pasta is cooked, you toss it with some vinegar, onion salt, garlic salt, and celery salt. Then you let it sit in the fridge for several hours or overnight. Some of the work is done ahead of time.
Next you will also need some hard boiled eggs, diced celery, green onion. Oh and don’t forget the shrimp. You can go for the shrimp in the can or the extra small fully cooked shrimp from the freezer section. Either one will work in this shrimp salad.Print
This is the original photo from this post when it was first posted in July 2009.