Horse(Y) Ranch Shrimp Salad #RSC

READY IN: 15mins
Recipe by maureenbrandt

Ready, Set, Cook! Hidden Valley Contest Entry - A fast and delicious chilled shrimp salad for an open-faced sandwich, or on it's own with some peppery watercress. This is perfect for a fresh afternoon lunch or a classy hors d'oeuvre. This is one of my favorite recipes to entertain with because it's simple, fast, and packs a powerful flavor punch.

Top Review by iris5555

This was really very good! The tang of the horseradish was delightful. For some reason, I had an excess amount of dressing so I added some pasta for a delicious pasta salad.

Ingredients Nutrition

  • 1 lb cooked shrimp, peeled & deveined
  • 0.5 (1/2 ounce) packet Hidden Valley Original Ranch Seasoning Mix
  • 12 cup mayonnaise
  • 12 cup Greek yogurt
  • 12 lemon, juice of
  • 14 cup finely grated fresh horseradish or 14 cup prepared horseradish
  • 2 tablespoons finely sliced chives
  • salt and pepper
  • 8 slices dark rye (optional) or 8 slices pumpernickel bread (optional)
  • 1 cup watercress, loosely packed (optional)


  1. Remove any remaining shell from the shrimp and give them a rough chop. Set aside, chilled.
  2. In a large bowl whisk together the Hidden Valley® Original Ranch® Seasoning Mix, mayonnaise, greek yogurt, lemon juice, fresh horseradish or prepared horseradish, and chives.
  3. Fold the shrimp into the mixture and season to taste with salt and freshly cracked black pepper.
  4. Serve chilled on it's own or with dark rye slices and watercress for an outstanding American take on a Danish open-faced sandwich.

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