Recipe
Salad
Shrimp and Shell Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) pkg Hy-Vee shells | ||
| 1 c. Hy-Vee mayonnaise | ||
| ½ c. Hy-Vee ranch dressing | ||
| ⅓ c. Hy-Vee cocktail sauce | ||
| 2 tbsp. Hy-Vee lemon juice | ||
| 1 tsp. Hy-Vee Worcestershire sauce | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee pepper | ||
| 1 lbs. small cooked shrimp, peeled and deveined | ||
| ½ c. chopped fresh tomato | ||
| ½ c. sliced green onion | ||
| ¼ c. finely chopped red bell pepper | ||
| 2 tbsp. chopped fresh parsley |
Directions
- Cook pasta according to package directions. Drain. Rinse with cold water to cool. Drain.
- Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, cocktail sauce, lemon juice, Worcestershire sauce, salt and pepper.
- Stir in pasta, shrimp, tomato, onion, red bell pepper and parsley.
- Cover and refrigerate 2 to 3 hours before serving.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrates: 24g
- Protein: 8g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 2%