Home Forums Forum Recipes Salad and Dressing recipes Shrimp Salad Variations (Mayo or Miracle Whip Based)

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    Shrimp Salad
    2 Lbs. Medium Shrimp
    1 Cup Miracle Whip (I use Hellman’s)
    1/2 Cup Green Onions
    1 Green Bell Pepper
    1 Small Head of Lettuce
    1 Medium Tomato
    1/2 Cup Mozzarella Cheese
    Peel, devein, and boil shrimp. Chop lettuce, bell pepper, tomato,
    green onions and shrimp, and mix together in bowl… Shred mozzarella
    cheese and add to salad.. Add miracle whip and mix together well.
    Refrigerate for at least one hour and serve by itself or with your
    favorite seafood meal…..


    Shrimp Salad

    8 oz. cooked shrimp, minced finely
    1/2 onion, minced finely
    1-2 ribs celery, minced finely
    1 Tblsp mayonnaise (or to taste)
    1 Tblsp finely minced bell pepper, optional
    salt and pepper to taste

    Mince the shrimp, onion, celery, and optional bell pepper as finely
    as you can — not to a paste, but very fine. Add just enough mayo
    to make it hold together — I start with a tablespoon and work my
    way up if necessary.



    1 lb. pkg. petite shrimp
    1 c. celery, diced
    1/8 tsp. pepper
    3 hard cooked eggs, diced
    1/3 c. mayonnaise or salad dressing
    1/2 tsp. salt
    1 green pepper, chopped
    Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may
    be used instead of shrimp.


    Shrimp ‘n Shells Salad

    1 box seashell macaroni (small shells), cooked, drained & cooled
    1/2 to 1 pound shrimp
    4 hard boiled eggs, chopped
    1/2 cup chopped yellow onion
    1/4 cup chopped celery
    1/2 cup chopped black olives
    1/2 cup chopped dill pickles
    1 cup mayo
    2 tablespoons olive oil
    2 teaspoons Worcestershire sauce
    1 tablespoon dijon mustard
    1/2 cup catsup
    Cajun Boil blend
    Chili sauce to taste (1-2 TBL.)

    Prepare shrimp by boiling 3 quarts water, then adding the Shrimp boil.
    After a few moments add shrimp and cook till pink. Drain shrimp and allow to cool.
    Peel shrimp and chop, not too finely.
    In a large mixing bowl, combine the first 7 ingredients.
    Using the remainder of the ingredients whisk together to make a
    dressing. Mix in with other ingredients. Allow to marinate in
    fridge a couple of hours for flavors to blend.


    Macaroni & Shrimp Salad

    3 cups macaroni, cooked
    3 cups chopped ham pieces

    1 cup chopped celery
    1 cup chopped green peppers
    1 can small cocktail shrimp
    1 cup mayo
    1 tablespoon lemon juice
    dash salt and pepper
    Mix macaroni, ham, onion, celery, green pepper, and shrimp. Add mayo mixed with lemon
    juice and salt & pepper


    Shrimp Macaroni Salad

    3/4 pound cooked, cleaned medium shrimp
    1 cup chopped cauliflower
    1 cup sliced celery
    1/4 cup chopped fresh parsley
    1/2 cup French dressing
    1/4 cup mayonnaise
    1 tablespoon lemon juice
    1 tsp grated onion
    1/2 tsp celery seeds
    1/4 tsp pepper

    Cook macaroni according to directions, drain. Combine macaroni and other
    ingredients; toss gently to mix. Cover and refrigerate at least 8 hours.

    Serve cold.



    1 sm. pkg. lemon Jello
    1 c. boiling water
    1 c. whipped cream
    3 oz. pkg. cream cheese
    1/2 c. finely diced celery
    1/2 c. chopped green olives
    1/4 c. chopped pimentos
    1 can sm. shrimp
    1 tsp. grated onion
    1/2 tsp. lemon juice
    2/3 c. mayonnaise, thinned

    Dissolve Jello in boiling water and let cool until slightly thickened. Add whipped cream, cream cheese, celery and olives. Let set and top with pimentos, shrimp, onion, lemon juice and mayonnaise.


    Shrimp Salad

    3 tablespoons kosher salt, plus 1 teaspoon
    1 lemon, cut into quarters
    4 pounds large shrimp in the shell (16 to 20) shrimp per pound)
    2 cups good mayonnaise
    1 teaspoon Dijon mustard
    2 tablespoons good white wine or white wine vinagar
    1 teaspoon freshly ground black pepper
    6 tablespoons minced fresh dill
    1 cup minced red onion (1 onion)
    3 cups minced celery (16 stalks)


    Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and devein the shrimp. In a separate bowl, whisk together the mayonnaise, mustard, wine 1 teaspoon salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.

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