FBD

Shrimp Salad

AmericanSeafoodEasy20 minBy Northstar

Ingredients

Servings
4
  • 16 oz elbow macaroni, cooked, drained and cooled
  • 0.8 lb cooked shrimp, peeled
  • 4 large hard-boiled eggs, chopped
  • 0.5 cup chopped yellow onion
  • 0.3 cup chopped celery
  • 0.5 cup chopped black olives
  • 0.5 cup chopped dill pickles
  • 1 cup mayonnaise
  • 2 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 0.5 cup ketchup

Instructions

  1. 1

    In a large mixing bowl, combine the cooked macaroni, shrimp, eggs, onion, celery, olives, and dill pickles.

  2. 2

    In a separate bowl, whisk together the mayonnaise, olive oil, lemon juice, Worcestershire sauce, mustard, and ketchup to make the dressing.

  3. 3

    Pour dressing over the salad mixture and combine well.

  4. 4

    Refrigerate for at least 2 hours to allow flavors to blend before serving.

Tags

saladamerican