Shrimp Salad

Boiled Mississippi Gulf Shrimp tossed with elbow pasta, hard-boiled eggs, crunchy celery, onions and green peppers in a mayo dressing.


TIME: 45 minutes


SEASON: spring, summer, fall

METHOD: stovetop



• 16 oz medium Mississippi Gulf shrimp, boiled, peeled and chopped

• 16 oz elbow macaroni

• 1 each green bell pepper, chopped

• 1/2 bunch green onions, chopped

• 2 stalks celery, chopped

• 4 each hardboiled eggs, sliced or chopped

• 1 cup mayonnaise

• salt, to taste

• pepper, to taste



1. Cook macaroni according to package directions, drain and let cool.

2. Combine remaining ingredients in a large bowl; toss well and taste, adjusting seasoning as needed.

3. Mix everything together and serve.


Serving Suggestion: Serve on leaves of Iceberg lettuce with nice buttered bread.

Share on facebook