Best German Shrimp Pasta Salad Recipes

SHRIMP AND PASTA SHELL SALAD

Shrimp and Pasta Shell Salad image

When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.

Provided by Chef John

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Ingredients

1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Steps:

Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g

GERMAN SHRIMP SALAD OVER GREENS

German Shrimp Salad over Greens image

ZWT 6. I got this from Spoonfuls of Germany by Nadia Hassani. The use of brandy in this recipe is intriguing.

Provided by Pesto lover

Categories Lunch/Snacks

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb shrimp, very small to tiny, peeled and cleaned
1/4 cup light mayonnaise
2 teaspoons ketchup
2 teaspoons brandy
salt & freshly cracked pepper
1 tablespoon fresh dill, very finely chopped
6 medium white mushrooms, thinly sliced
4 -6 red radishes, washed, trimmed & thinly sliced
1 hard-boiled egg, peeled & sliced
4 cups mixed salad greens, washed and dried

Steps:

Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
Drain shrimp well and mix with dill, mushrooms, radishes and egg.
Fold mayonnaise mixture into shrimp mixture.
Place salad greens on a large serving platter and arrange shrimp mixture on top.
Serve immediately, with a good baguette.

Nutrition Facts : Calories 197.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 279.1, Sodium 419.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.9, Protein 26.3