Shrimp Shell Salad Recipes

SHRIMP AND PASTA SHELL SALAD

Shrimp and Pasta Shell Salad image

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.

Provided by Chef John

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g

SEA SHELL SHRIMP SALAD

Sea Shell Shrimp Salad image

This salad dish has a refreshing taste on a nice sunny day. My family loves it. Found this recipe on the back of the bag of shells. I added a bit more to it.

Provided by Marsha D.

Categories Pasta Shells

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups shell pasta, cooked and drained
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dill weed
1/4 teaspoon salt
1 cup diced cucumber
1 cup diced carrot
12 ounces freshly cooked baby shrimp

Steps:

Cook shells as it is directed on pkg.
Rinse and drain well.
In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
Mix well.
Add cumcumbers,carrots, shrimp and shells.
Mix well Cover and chill in ref.
for 2-4hours or overnight.

SHRIMP 'N' SHELLS SALAD

Shrimp 'n' Shells Salad image

"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked small pasta shells
1 cup fat-free mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup buttermilk
1/3 cup finely chopped onion
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1/4 cup frozen peas, thawed
1/4 cup diced pimientos
1 medium tomato, seeded and chopped
2 green onions, thinly sliced

Steps:

Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended., Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

SHRIMP SHELL SALAD

Shrimp Shell Salad image

My mother came up with this lovely salad when she lived in Anchorage, Alaska, and I modified it to make it lower in fat. Instead of buying small shrimp and chopping them, I often use salad shrimp. -Adrienne Barbe of Litchfield, Connecticut

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup fat-free mayonnaise
1/2 cup seafood cocktail sauce
1 teaspoon prepared horseradish
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-boiled large eggs
2 cups cooked small shrimp, divided
2 cups cooked small pasta shells
3 celery ribs with leaves, chopped
3 green onions, thinly sliced
5 lettuce leaves

Steps:

For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp., In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 835mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

SHRIMP CURRY SHELL SALAD

Shrimp Curry Shell Salad image

The ingredients sound a bit strange but the flavor and presentation is wonderful. Lots of color and very easy to prepare.

Provided by tamibic

Categories Melons

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
2 teaspoons curry powder (more to taste)
1/2 cup honeydew, cut into balls
1/2 cup cantaloupe, cut into balls
1/2 cup slivered water chestnut
3 cups cooked small shell pasta
1 lb cooked baby shrimp (small/med)
3/4 cup frozen tiny peas
2 green onions, sliced
salt and pepper

Steps:

Mix curry powder and mayo set aside.
Mix remaining ingredients and toss with dressing.
Chill for at least 2 hours.
I like to reserve about 1/4 cup of the shimp and top the salad.

Nutrition Facts : Calories 311.6, Fat 2.3, SaturatedFat 0.3, Cholesterol 159.4, Sodium 761.8, Carbohydrate 46, Fiber 3.9, Sugar 5.8, Protein 25.5

SHRIMP PASTA SALAD

Shrimp Pasta Salad image

I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked small pasta shells (about 2-2/3 cups)
1 pound peeled and deveined cooked shrimp, chopped
1 cup frozen peas, thawed
4 green onions, chopped
1/4 cup minced fresh parsley
1 cup mayonnaise
1 cup plain yogurt
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SHRIMP AND SHELL SALAD CARCIOFO

Shrimp and Shell Salad Carciofo image

This pasta salad recipe came from the back of a box of Ronzoni Pasta. Cook time does not reflect chilling time.

Provided by Kim127

Categories Pasta Shells

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces medium pasta shells (uncooked)
1 lb cooked small shrimp, peeled and deveined
2 (7 ounce) jars marinated artichoke hearts, undrained and chopped
1 cup caesar salad dressing
1 cup frozen peas, thawed
1/2 cup shredded carrot
1/4 cup chopped fresh parsley
2 teaspoons finely chopped garlic

Steps:

Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
In a large bowl stir together remaining ingredients.
Add pasta.
(Season with salt and pepper to taste) Cover and refrigerate til chilled.

Nutrition Facts : Calories 313.5, Fat 12.7, SaturatedFat 2, Cholesterol 58, Sodium 318.1, Carbohydrate 35.4, Fiber 3.7, Sugar 2.1, Protein 14.8

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