Shrimp Salad Recipe
Prep time
Cook time
Total time
Recipe type: main
Serves: 6
  • 16 oz shell pasta, cooked & drained
  • (2) 4 oz cans tiny shrimp, drained
  • 1 cup mayonnaise
  • ½ diced onion
  • ½ cup diced bell pepper
  • salt - to taste
  • pepper - to taste
  • saltine crackers (optional)
  • ranch dressing (optional)
  1. Cook pasta according to directions on box. Drain.
  2. In a large bowl, mix pasta, shrimp, mayonnaise, onion, and bell pepper.
  3. Salt & pepper shrimp salad to taste.
  4. Refrigerate.
  5. Drizzle individual bowls of shrimp salad with ranch dressing if desired. (My hubby loves it!)
  6. Serve with saltine crackers.
You can eat this shrimp salad right away, but most people prefer it cold. Refrigerate for 3 - 4 hours or you can make it ahead and refrigerate overnight. You can also refrigerate the leftovers for a quick lunch.
Recipe by It's Gravy, Baby! at