An interesting variation on shrimp salad. This dish was created when I wanted a way to use all the dill I had growing in my garden. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 6 cups |
Ingredients
- 1 (8 ounce) package seashell pasta
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons Dijon mustard
- ¼ cup chopped fresh dill weed
- ¼ teaspoon ground black pepper
- 2 (4 ounce) cans small shrimp, drained
- ½ cup chopped celery
- ½ cup chopped seeded cucumber
- 2 tomatoes, diced
- 3 tablespoons minced shallot
- salt to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
- In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 192 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Depending on where you live in the country (and the time of year), fresh dill is simply not available or too expensive. I substituted dried dill (using the standard conversion) and it was MUCH too dilly. Couldn’t taste the vegetables or the shrimp. I may make again, but will make substantial modifications – making it a different recipe.
Just a take of tuna noodle salad.
Slightly modified the recipe: used frozen salad shrimp (never used canned) and frozen peas because I could. Used a different shaped pasta as it was on hand. Didn’t have celery and will be sure to have it next time as I was missing the little crunch it adds. Left out the tomatoes as I don’t like them mixed in salads. Seems too saucy at first but the pasta absorbs it over time. Like most pasta salads, tastes better the next day when the flavors have time to blend.
Easy to make and very tasty!
This was perfect salad for a light lunch. My sister loved it. Confession, I did use frozen cooked salad shrimp instead of canned.
This is delicious! I used fresh shrimp and boiled it in Zatarains Crab and Shrimp Boil….it’s a favorite in our house. Everything else I followed as directed.
I always follow a recipe exactly as written when I make it for the first time. That being said, this dish was absolutely delicious and everyone enjoyed the dish. This recipe was a “10” in my family. Everyone simply enjoyed this dish and a lucky few were able to get “seconds.” Which means the next time I make it I will double the ingredients. This dish will definitely be in the monthly family rotation of meals in the future.
Only change was I substituted a large can of solid albacore tunable for the shrimp. Excellent side dish for a cookout!
The first time I made it exactly as written. Delicious. I’ve made it two more times for family functions adding crab meat and yellow bell pepper. I use grape tomatoes. Will make this every summer! Thanks for sharing!
Very good, even though I had to use dried dill. The sour cream gives it a fresher, lighter flavor than mayo alone.
This a wonderful summer salad. Thank you!
Loved it!
Very tasty as written. Only thing we added was some garlic powder because most everything needs some garlic.
Is better the next day… I kept trying a bite here and there the day I made it and the flavor was odd. I added 1/4 C diced onion and 1 T Worchester sauce for more flavor and it turned out wonderful. I will definitely make this again.
If you tweek the basic ingredients to your taste and use frozen shrimp, it’s a delicious seafood salad!
This salad had a good flavor but was not a knockout. I used frozen shrimp instead of the canned. I will make this again.
I made this for a football tailgate and everyone loved it. It went great with our burgers and hot dogs. It’s the 2nd time I’ve made it and I’ll definitely make it for other events. I might even make it again and keep it for myself!
I made this in a hurry and let it chill for a couple hours and with a couple alterations it was pretty good. I used tuna instead of shrimp as it was what I had on hand. Also skipped the cucumber and tomato. Otherwise followed it and everyone was really happy. I likely used double the dill as I wasn’t using a measuring cup but more dill is so so good!!
This Recipe Caught My Eye As I Was Looking For A Nice Side To Go With some Halibut .! Whipped It Up In Just A Few Minutes …Quick , Very Tasty ….!
I made this as written, but next time I would change a few things. I would double the pasta, double the dressing, double the shrimp and double everything else because you just want more and more! Thanks for the fabulous recipe!!
I made this salad for our branding and everyone wants me to bring it to theirs. I make it with the Bow Tie noodles. I make the salad a day ahead of time and make extra dressing because it absorbs into the salad. I also add the tomatoes the next day. I use the big frozen shrimp instead of canned. I thought it needed a little something and all that was some celery salt! It just gets better and better the longer it sets so I am thinking about making it a couple days ahead of time! There is not too much of anything so I don’t know what anyone is complaining about….must not like mayo! Thanks for the great recipe!