Rating: 4.65 stars
195 Ratings
  • 5 star values: 147
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2

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 Summary test

prep:
25 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

451 calories; protein 15.4g; carbohydrates 33.8g; fat 28.8g; cholesterol 99.3mg; sodium 663.8mg. Full Nutrition
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Reviews (194)

Most helpful positive review

Rating: 4 stars
07/23/2013
I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce... Read More
(79)

Most helpful critical review

Rating: 3 stars
01/30/2017
This was okay, a bit on the bland side. I might have screwed up the recipe though by adding a bit much pasta and less shrimp than called for. Read More
(2)
195 Ratings
  • 5 star values: 147
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/23/2013
I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce... Read More
(79)
Rating: 5 stars
08/21/2013
Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better. Read More
(32)
Rating: 4 stars
01/10/2015
The juice of a whole lemon??? I don't think so. I used 2T of fresh lemon juice, and then added 1T sugar, more mayo, and sour cream to tone down the tart taste of the lemon. I also added chopped sweet onion. Was out of cayenne, so used 5-pepper blend. The recipe calls for 1/3 C. chopped dill. 1/4 C. of chopped fresh dill is more than enough. Depending on preference, add peas, bacon pieces, or even chopped hard boiled egg. Good recipe. Read More
(25)
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Rating: 5 stars
07/19/2013
Best ever shrimp and pasta salad. Read More
(21)
Rating: 5 stars
10/07/2014
this was great! Made it spur of the moment. Better than any deli salad. Very easy with mostly common ingredients. I didnt have the fresh dill but used dried instead and a shake of terragon. Turned out great with the dried herbs. So if you dont have the fresh dill dont pass this one over for that reason, just used the dried. I did cut the dried back a bit. Added a tiny bit of finely chopped green onion to the dressing for an extra kick of flavor. Also used a combo of salad shrimo and immitation crab because that is what I had on hand. This recipe lends itself to lots of variety. Definitely a keeper! Read More
(20)
Rating: 5 stars
05/12/2015
This is an excellent starter recipe. I added some things. One pound of blue crab meat along with the shrimp, one tablespoon Old Bay seasoning, capers, and as suggested four strips of crispy cooked BACON. Ya gotta love this guys recipes, he really knows his stuff. Read More
(17)
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Rating: 5 stars
07/31/2014
Love shrimp & this recipe is the bomb! Organized & made as advertised. Added some green onions, but otherwise, this is delicious served on a bed of greens (with a touch of oil & vinegar). I'll admit that I did use some sour cream in place of some of the mayo. Just a touch of health concern. Noticed some reviewers added peas -- yea, can do....and can think of fresh asparagus as an option also. Yum. Follow the recipe and you'll be pleased -- and please, please, don't omit the dill. Shrimp, mayo and dill go beautifully together. Read More
(12)
Rating: 5 stars
10/07/2013
We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wish I'd added peas too but will next time. I used frozen cooked shrimp which I cut into bite sized pieces. Delicious! I will be making this again. Read More
(11)
Rating: 5 stars
05/24/2014
This was the best shrimp salad I have ever made. I followed the recipe exactly and added about a 1/2 cup of thawed frozen peas. I will make this again. Read More
(10)
Rating: 3 stars
01/30/2017
This was okay, a bit on the bland side. I might have screwed up the recipe though by adding a bit much pasta and less shrimp than called for. Read More
(2)