Recipes Salad Seafood Salad Recipes Shrimp Salad Recipes Shrimp and Pasta Shell Salad 4.7 (198) 161 Reviews 30 Photos When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy. Recipe by Chef John Updated on September 26, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 30 30 30 30 Prep Time: 25 mins Cook Time: 10 mins Additional Time: 2 hrs Total Time: 2 hrs 35 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Dressing: 1 ¼ cups mayonnaise, or more if needed 2 teaspoons Dijon mustard 2 teaspoons ketchup ¼ teaspoon Worcestershire sauce 1 teaspoon salt, or to taste 1 pinch cayenne pepper, or to taste 1 lemon, juiced ⅓ cup chopped fresh dill Salad: 1 (12 ounce) package small pasta shells 1 pound cooked, peeled, and deveined small shrimp - cut in half ½ cup finely diced red bell pepper ¾ cup diced celery salt and ground black pepper to taste 1 pinch paprika, for garnish 3 sprigs fresh dill, or as desired Directions Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl. Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill. Cook's Notes: Salt the pasta water until it tastes like seawater. Small shrimp are about 100 per pound. You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon. I Made It Print Nutrition Facts (per serving) 451 Calories 29g Fat 34g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 451 % Daily Value * Total Fat 29g 37% Saturated Fat 4g 22% Cholesterol 99mg 33% Sodium 664mg 29% Total Carbohydrate 34g 12% Dietary Fiber 2g 7% Total Sugars 3g Protein 15g Vitamin C 17mg 86% Calcium 38mg 3% Iron 3mg 16% Potassium 239mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved