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Shrimp and Pasta Shell Salad



  • 1 1/4 cups mayonnaise, or more if needed

  • 2 teaspoons Dijon mustard

  • 2 teaspoons ketchup

  • 1/4 teaspoon Worcestershire sauce

  • 1 teaspoon salt, or to taste

  • 1 pinch cayenne pepper, or to taste

  • 1 lemon, juiced

  • 1/3 cup chopped fresh dill


  • 1 (12 ounce) package small pasta shells

  • 1 pound cooked, peeled, and deveined small shrimp - cut in half

  • 1/2 cup finely diced red bell pepper

  • 3/4 cup diced celery

  • salt and ground black pepper to taste

  • 1 pinch paprika, for garnish

  • 3 sprigs fresh dill, or as desired

  • Add all ingredients to list


  • Prep 25 m

  • Cook 10 m

  • Ready In 2 h 35 m

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes:

  • Salt the pasta water until it tastes like seawater.

  • Small shrimp are about 100 per pound.

  • You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon.

  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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