Best-Ever Shrimp Salad

Best-Ever Shrimp Salad

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Recipe by  Ronzoni Garden Delight® Pasta

“A zippy horseradish dressing adds a little kick to creamy pasta and shrimp salad.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
  2. In large bowl, stir together cooled pasta, celery and shrimp. Cover; refrigerate. In small bowl, stir together remaining ingredients except greens; whip with whisk until creamy. Cover; refrigerate. Serve on salad greens, if desired; drizzle with dressing or toss until blended.

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Reviews (3)

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Happy to be this recipe’s first reviewer! It’s funny how you come across a recipe sometimes, as I did this one today. I had some criteria important in my search – I’m in Naples now, it’s hot, and I wanted something light to go with our Friday night ritual of Stone Crab Claws when they’re in season. Also, I’m going home tomorrow so I was determined not to make anything that would require buying any groceries; rather, I was going to use what I had remaining here. This recipe not only met all my criteria, but it turned out to be even better than I expected– a happy surprise! I used less (red) onion than called for and added a little chopped green onion too. Rather than marjoram I used fresh parsley. I didn’t have celery, but I did have a good chunk of English cucumber and some frozen peas. I would have loved to have thrown in some cooked, crumbled bacon but alas, it’s Friday –and it’s Lent. (Next time) The surprise was the dressing. I admit when I saw the glaring absence of mayonnaise I was tempted to throw some in, but my curiosity in seeing what the dressing would be like without it took over. Good call. It didn’t need it and in fact, it probably wouldn’t have been as good as it was had I included it. This is so different from the typical mayonnaise-based pasta salad – the sour cream, horseradish, chili sauce and mustard combine to make a creative dressing, the perfect match for the shrimp. Don’t dump it in all at once tho’ – you might not want to use it all!



Great, only if you plan to serve it right away. It was for my youngest child's First Communion party so I made it the night before. It had a very nice kick to it (I sampled). Well, at the party the next day, I was so excited for my hubby, a big horseradish fan to try my new dish. All the kick was gone. the only obvious flavor was the sour cream. I will make this dish again, but only when I intended to serve it immediately.



An interesting concept,... I found not specifying the type of chili sauce to potentially be disastrous. I used an Asian chili sauce found in Vietnamese noodle houses to be way to spicy. Also, adding a dried fruit, cranberry or apple or something sweet to counter the spicy ness, and the bitterness of the horseradish. It's really easy to make, but unless u have a really delicate palate to adjust the recipe to ur liking, u might find it tastes a bit bland and too spicy

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Amount Per Serving (6 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Confetti Shrimp Cocktail Pasta Salad


next recipe:

Shrimply Delicious Shrimp Salad