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Mexico Beach Shrimp Salad


  • 2 lbs shrimp
  • 1 pkg small shells pasta
  • 1 pkg frozen small English peas
  • 3 stalks celery
  • 3 green onions
  • 1/2 cup fresh dill
  • 1/2 cup dill relish
  • juice from 1 lemon
  • Jalapeno pepper
  • 1 t. smoked paprika
  • 1 cup or more of mayo
  • 1 Tablespoon Dijon mustard
  • Nature’s Seasons salt to taste


Bring large pot of water to boil with pkg of crab boil, salt and sliced lemons. Add shrimp when water comes to roiling boil and remove from heat. Peel and slice in half, remove vein, salt shrimp.

Chop celery, onion and dill, add paprika, lemon juice, mayo, mustard and pepper (wear plastic gloves to mince Jalapeno pepper or substitute tabasco)

Cook pasta and rinse, add to mayo mixture with frozen peas and shrimp, chill.

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