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Shrimp Salad |

Shrimp Salad

  • Author: Laura
  • Prep Time: 20 minute
  • Refrigeration Time: Overnight
  • Cook Time: 10 minutes
  • Total Time: Overnight plus 30 minutes
  • Yield: 10-12 servings 1x


  • 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
  • 13 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


  1. Cook pasta in boiling water along with butter according to package directions until tender. Drain and add to a large bowl.
  2. Mix in the vinegar, garlic salt, onion salt, and celery salt. Refrigerate pasta for several hours or overnight.
  3. Before serving, mix in the green onion, hard boiled eggs, shrimp, celery, mayonnaise, dill weed, plus enough milk to make smooth and creamy.
  4. Sprinkle with additional dill weed for garnish.


  • Category: Salad
  • Method: Stove Top
  • Cuisine: American
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