Grilled Shrimp Salad

Grilled Shrimp Salad

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Lana Shirey


Delicious roasted shrimp makes this salad a winner!


★★★★★ 1 vote

35 Min
20 Min


  • 14
    large raw shrimp, deviened and cleaned
  • 1 Tbsp
    olive oil, extra virgin
  • 12 oz
    package small shell pasta. cooked, drained
  • 1 c
  • 2-3
    stalks celery, chopped fine
  • 3
    stalks green onions, chopped
  • 3
    hard boiled eggs*****(hint below)
  • 1
    can albacore tuna packed in water, drained
  • 1/2 c
    black olives, chopped
  • 1 tsp
    dijon mustard
  • 1 tsp
    dill weed
  • ·
    salt and ground pepper, to taste

How to Make Grilled Shrimp Salad


  1. Heat your stovetop grill pan. Peel, devien and remove tails of shrimp. Coat in olive oil. Salt and pepper to taste. Grill until a beautiful pink. Set aside to cool.
  2. Cook pasta in water until aldente - about two minutes under what the package directions state. Drain and rinse in cool water. Place in large bowl. Add celery, onions, olives, eggs and drained tuna. Mix well, breaking up the tuna. Chop the shrimp in two- three pieces per shrimp.
  3. In a seperate bowl, mix mayo and mustard with dill weed and salt and pepper. Now add this mixture to your pasta mixture. Taste...add more seasoning if desired. Serve chilled.
  4. *** A hint for your boiled eggs. Nothing makes me crazier than a boiled egg that won't peel. I started poaching my eggs, let them cool by rinsing in cool water, chopping and adding to my salad. No egg shells in my salad!!!*****

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About Grilled Shrimp Salad

Course/Dish: Other Salads

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