Mighty Good Shrimp Salad

Katie Treadwell


A well guarded family recipe comes to light!

★★★★★ 1 vote
30 Min
45 Min


1 box
zatarins crawfish, shrimp and crab boil
1 lb
large peeled and deveined shrimp
1 lb
small shell, fusilla, or tubular pasta
1 small
yellow or white onion
1 c
pimento stuffed green olives, chopped
1 c
pitted black olives, chopped
2 Tbsp
sweet pickle relish
2 tsp
garlic powder
3/4 c
2 Tbsp
minced fresh parsley
2 Tbsp
olive oil
salt and pepper to taste


1Bring about 4 quarts of water to a boil and drop in the bag of Zatarin's. Low boil for 10 minutes to spread the flavor into your water. Add the cleaned shrimp and cook until pink which is about 2 minutes. Use large slotted spoon to remove shrimp. Return the water mixture to a boil and add the pasta shells you choose and cook el dente. Follow cooking times on package. Discard the seasoning bag and drain the pasta; add a couple tablespoons of olive oil to the pasta so it doesn't stick together. Add rest of ingredients to pasta then add the cooled shrimp either whole or cut into large pieces. Season with salt and pepper to your taste and refrigerate until cool. Can be refrigerated overnight before serving.

About this Recipe

Course/Dish: Pasta, Other Salads, Seafood, Salads
Other Tag: Quick & Easy
Hashtag: #shrimp