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My review
Shrimp and Pasta Shell Salad
Chef John
"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."
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Ingredients
2 h 35 m servings 451 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 451 calories; 28.8 g fat; 33.8 g carbohydrates; 15.4 g protein; 99 mg cholesterol; 664 mg sodium. Full nutrition
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Reviews
Read all reviews 101124 Ratings
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Most helpful positive review
7/23/2013
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...
Most helpful critical review
1/30/2017
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.
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7/23/2013
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...
8/21/2013
Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better.
1/10/2015
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 choppe...
9/2/2014
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. ...
4/30/2015
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 cook...
5/24/2014
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.
10/7/2013
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 wis...
7/31/2014
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'...