11 Reviews

Everyone likes this dish and no one complains - which is a pretty big deal. Wonderful recipe:)

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workinma6kids November 21, 2012

This was nice. I used dill pickle and homemade French dressing (Honey French Dressing). Would have liked more shrimp - I used a 7 oz can (4 oz drained) since it didn't specify but would use 2 cans next time. I would also shred the cheese instead of cubing and use a little more French dressing. Thanks for the recipe!

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flower7 February 09, 2009

This was delicious! I followed the recipe except for the shrimp. I substitued crispy bacon pieces. The whole family loved it so we will definitely have it again. Thank you for sharing!

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LauraMac August 10, 2007

This was Outstanding! It hit the spot for my DH and myself. I added a few things to stretch this dish as I could tell I wanted to eat it for a few days. I added, A half a chopped bell pepper, A can of water chesnuts, a can of crabmeat, some frozen peas, dill, and some Old Bay seasoning. I also used precooked frozen shrimp. I will be making this next week for the Forth Of July. I am going to make with out pasta and put on hoagies for an amazing shrimp salad sammie! Thank you so much!!!!!

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hcdspot74 June 27, 2007

Excellent!!! Very quick to prepare also. This has now become a favorite at my house. Thanks for sharing.

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crescendogal November 19, 2006

I took this salad to a cookout and it was a hit - everyone, gals & guys alike, loved it. Even DH went back for seconds which is a huge compliment! The only changes I made were based on what I had on hand: used Swiss and Muenster cheeses, and frozen cooked shrimp (thawed) instead of canned. Combining the French dressing with the pasta and allowing it to chill before adding the other ingredients is a great idea. I feel that this salad would be even better if allowed to blend overnight - however, there wasn't any left over to test that theory out! Thanks for posting this keeper salad!

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KeyWee October 16, 2005

A good recipe, something different. I agree with Mona, this salad stayed nice and moist after refrigeration. I used a ( 5 oz.)bag frozen Sea Best cooked, peeled small-size shrimp, ( thawed )for the canned shrimp. I also added more cubed cheese, about ( 8 oz.) of Colby cheese. "THANKS PAKI A"!!!

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Domestic Goddess March 25, 2003

Very tasty, and very different to spice up a buffet table.

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KAB December 23, 2002

Very good and easy recipe. It hit the spot for a hot summer day.

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grandme26 July 07, 2002

I used fresh shrimp so I probably had a few more than the recipe called for. Nonetheless, this was really good and one I will make again and again.

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Bogey'sMom June 10, 2002
Mom's Macaroni Shrimp Salad