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
- 2 1/2 cup salad macaroni, uncooked (I like to use the small shells)
- 3 qts of boiling water
- 1 tsp butter
- 1 tsp vinegar
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- a dash of celery salt
- 1–3 green onion, chopped (I just do one big one)
- 3 hard boiled eggs, chopped
- 2 (6 oz) cans of tiny shrimp or 6-8 oz of extra small fully cooked frozen shrimp thawed according to package directions (I like to use the frozen, then you have nice big pieces of shrimp!)
- 1 rib celery, diced fine
- 1 cup mayonnaise
- 1 tsp dill weed, plus extra for garnish
- 2 Tbsp-1/4 cup milk
- Cook pasta in boiling water along with butter according to package directions until tender. Drain and add to a large bowl.
- Mix in the vinegar, garlic salt, onion salt, and celery salt. Refrigerate pasta for several hours or overnight.
- Before serving, mix in the green onion, hard boiled eggs, shrimp, celery, mayonnaise, dill weed, plus enough milk to make smooth and creamy.
- Sprinkle with additional dill weed for garnish.
- Prep Time: 20 minute
- Refrigeration Time: Overnight
- Cook Time: 10 minutes
- Category: Salad
- Method: Stove Top
- Cuisine: American
This is the original photo from this post when it was first posted in July 2009.