Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

4.6
(48)
42 Reviews
7 Photos

This salad came straight from my grandmother's recipe collection. It's a tradition every summer and soooo refreshing and delicious. Be sure to put this on ice if it's going to be served outdoors.

Submitted by Parizienne
Published on July 10, 2019
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Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 45 mins
Servings:
12
Yield:
6 cups
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Ingredients

  • 3 eggs

  • 1 cup uncooked ditalini pasta

  • 2 (4.5 ounce) cans small shrimp, drained and chopped, or more to taste

  • 3 stalks celery, finely chopped

  • 2 green onions, finely sliced

  • ½ teaspoon finely chopped fresh dill

  • 1 tablespoon coarsely chopped fresh parsley

  • ¼ cup fresh lemon juice

  • 1 cup mayonnaise

  • salt and pepper to taste

  • 1 sprig fresh dill for garnish, or as needed

  • 1 sprig fresh parsley for garnish, or as needed

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.

  2. While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the pasta in cold water until cool and drain thoroughly.

  3. In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.

57 home cooks made it!

Nutrition Facts (per serving)

214 Calories
16g Fat
9g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 214
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 90mg 30%
Sodium 181mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 8g 16%
Vitamin C 7mg 8%
Calcium 32mg 2%
Iron 1mg 8%
Potassium 139mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.