Go Back
+ servings
shrimp pasta salad in grey bowl

Shrimp Pasta Salad- Mayonnaise Based

This shrimp pasta salad is a cold, creamy, mayonnaise-based pasta salad combined with fresh shrimp, sweet garden peas, boiled eggs, and onion.
Course Pasta, Salad
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 313kcal


  • 1 pound shrimp-peeled and deveined uncooked, remove shells and tails
  • 16 ounces shell pasta
  • 1 ½ cup frozen peas
  • 2 eggs boiled
  • ½ onion diced
  • 1 ½ cups mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon celery salt
  • salt and pepper to taste


  • Bring water to a boil and add 1 lb shrimp. Boil shrimp about 2-3 minutes or until shrimp are pink and the tails begin to curl.
  • Remove shrimp from water and place on ice to cool off immediately.
  • Meanwhile, cook 16 oz shell pasta. Drain pasta and rinse with cold water until pasta is completely chilled. Set aside in refrigerator while prepping other ingredients.
  • Chop shrimp into bite sized pieces.
  • Dice 2 boiled eggs.
  • Make dressing by mixing 1 ½ cup mayonnaise, 1 tbs lemon juice, and ½ teaspoon celery salt.
  • In a large mixing bowl, mix pasta, diced onion, diced boiled eggs, chopped shrimp, and 1 ½ cup peas.
  • Mix in dressing. Salt and pepper to taste. Refrigerate until ready to serve.



Note: Make sure water is completely drained from shell pasta before mixing with the salad. Any extra water will make the salad runny.
Note: I like to chill my pasta while prepping the other ingredients. Cold pasta will mix better with the dressing.


Calories: 313kcal | Carbohydrates: 5g | Protein: 12g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 696mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 2mg