- 1 1/2 cups elbow macaroni
- 3/4 cup mayonnaise (such as Best Foods®)
- 1 large cucumber, diced
- 1/2 cup frozen peas
- 2 ribs celery, diced, or more to taste
- 4 radishes, sliced, or more to taste
- 3 green onions, chopped, or more to taste
- 1 teaspoon seasoned salt (such as Season-All®), or to taste
- 1 pound cooked medium shrimp
- 3 hard-boiled eggs, sliced, or more to taste
- 1 small avocado, sliced
- 1 medium tomato, sliced
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.
- Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.
05/19/2019
recipepes.com
grandma's macaroni shrimp salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
