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Shrimp Pasta Salad Recipe
|Small shell pasta||16 Ounce (1 Package)|
|Frozen cooked salad shrimp||10 Ounce, thawed (1 Package)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs), divided|
|Hard cooked eggs||2 , chopped, divided|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped dill pickle/Dill pickle relish||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
Calories 922 Calories from Fat 437
% Daily Value*
Total Fat 48 g74.3%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 160.1 mg
Sodium 605.3 mg25.2%
Total Carbohydrates 86 g28.5%
Dietary Fiber 4.8 g19.3%
Sugars 5.8 g
Protein 29 g57.9%
Vitamin A 9.1% Vitamin C 8.9%
Calcium 3% Iron 14.8%
*Based on a 2000 Calorie diet
Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley.
In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs.
Stir into pasta mixture.
Cover and refrigerate until serving.