Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

37 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
Parizienne
Recipe by  Parizienne

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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.

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Reviews (37)

Rate This Recipe
Nana2007
43

Nana2007

This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs, frozen salad shrimp, omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead, except for the shrimp as the flavors meld and the macaroni tends to absorb the MW, you may need to add a bit more. Then gently fold the shrimp in before serving.

almondjoy2807
31

almondjoy2807

This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I didn't like that the pieces were so small you couldn't really get a strong flavor from them, so the second time I left them whole and it was so much better. And I use some I get at the meat counter rather than canned. I also sub dried dill for fresh, and use about 1 1/2 Tbs, and that works well. I also double the lemon juice. One time I made these I had no eggs, and it tasted delish without them, too. Really, I think this is a hard one to screw up no matter what you do...which is nice.

dejavu8
25

dejavu8

This is salad is divine. I had second helping as it was so addictive. I used Japanese mayonnaise and thawed fresh shrimp. Added crab-meat as well. Added more lemon juice to make it more tangy and the result was excellent! Thank you for this awesome recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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