| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup olive oil
- Juice from 1/2 lemon
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/4 cup sweet relish
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 pound elbow pasta, cooked according to box directions
- 1 stalk celery, diced
- 1 sweet onion, diced
- 1/2 green bell pepper, diced
- 1/4 cup finely chopped fresh parsley
- Paprika, for sprinkling
Instructions
- Preheat a grill pan or grill to medium-high heat.
- Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
- Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 548 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 19 g |
| Cholesterol | 103 mg |
| Sodium | 515 mg |
Reviews
This recipe as is is pretty plain. I ended up chopping up a tomato, adding sliced black olives, adding parmesan some dill weed and basil to liven it up.this perked up the original recipe right up.
On the show she only used HALF A CUP of mayo. These amounts are wrong.
Loved the salad and dressing didn’t have enough Mayo so also used plain Greek yougurt and honey mustard instead of Dijon mustard
This was a hit in my household. I used 60 ct shrimp (vary small) they blended well within the salad.
Loved it, normally make tuna macaroni salad, and this was a delightful change. I did add hard boiled eggs, with the yolks smashed into the sauce and the whites chopped on top. It is a new addition to the summer rotation for sure!
I’ve made this delicious dish before excellent ! The only change I made was to replace the green pepper and relish for dice tomatoes and pickle juice. Yummy .
Blah! I expected it to have more taste. I don’t usually add salt to a recipe as I am diabetic and lots of food has natural salt. I salted the pasta water, used it in the shrimp marinade and also when I mixed the dressing for the pasta. Still boring but too salty.
I saw Kardea make this on her show and had to give it a try. It was absolutely delicious and got rave reviews from everyone. The only tweak I did was to roast the shrimp in the oven rather than on the grill. This is definitely going to be made a lot during the upcoming summer months. Thank you, Kardea, for another delicious recipe!
Very disappointed in this recipe. It was very bland. All the other recipes is made of hers had been good. I ended up tossing it out after the next day