Ruth'S Shrimp Salad
Ruth's Shrimp Salad is a flavorful, creamy dish with tender shrimp, crunchy vegetables, and tangy relish, perfect for picnics, potlucks, or light summer lunches.
Ingredients
- 1 pt. mayonnaise ⓘ
- 1 Tbsp. hot sauce ⓘ
- 2 tsp. mustard ⓘ
- 1/2 c. chopped celery ⓘ
- 1/4 c. olive oil
- 1 Tbsp. lemon juice ⓘ
- 1 Tbsp. ketchup ⓘ
- 1 doz. hard-boiled eggs, chopped ⓘ
- 2 lb. shrimp, boiled and peeled ⓘ
- 1 lb. macaroni, cooked ⓘ
- 2 tsp. Worcestershire sauce ⓘ
- 1 c. chopped onions ⓘ
- 1/2 c. dill pickle relish ⓘ
- 1/2 c. sweet pickle relish ⓘ
- 1/4 tsp. ground pepper ⓘ
Instructions
- Cook macaroni and shrimp; drain and cool.
- In a large bowl, mix macaroni, shrimp, eggs, onions, celery, and pickles; toss well.
- Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, Worcestershire sauce, mustard, and ketchup; mix well.
- Pour dressing over macaroni and shrimp mixture; mix well.
- Refrigerate for 1 hour before serving.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute cooked chicken for shrimp if desired. Adding diced bell peppers or avocado can enhance the texture and flavor. When boiling the shrimp, add a bit of Old Bay seasoning for an extra kick. This shrimp salad pairs beautifully with Haussner'S Crab Cakes for a delightful seafood feast.
Serving Suggestions
Serve the shrimp salad chilled as a standalone dish or with a side of crispy lettuce for added freshness. It pairs wonderfully with crusty bread or crackers. For a complete meal, consider serving alongside American recipes like Salmon-Corn Casserole or alongside a refreshing garden salad for added crunch and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid freezing the salad as the mayonnaise may separate. If reheating is necessary, gently warm in a skillet over low heat, stirring occasionally until heated through, being careful not to overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Shrimp Salad contains roughly 878 calories, with 14g protein, 31g carbohydrates, and 81g fat. It is an excellent source of protein (27% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1922mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them completely before boiling. To thaw, place them in the refrigerator overnight or run them under cold water for quicker results. Remember to peel and devein them if not already done.
How can I make this salad spicier?
To add more heat, increase the amount of hot sauce in the dressing or include diced jalapeños in the salad mixture. You could also sprinkle some cayenne pepper or red pepper flakes on top before serving for an extra kick.
What can I substitute for macaroni?
If you're looking for a gluten-free option, consider using quinoa or gluten-free pasta. Alternatively, you can use couscous for a different texture or even zoodles (zucchini noodles) for a low-carb alternative that still holds the flavors of the salad well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).