Shrimp Macaroni Salad

A large bowl of this macaroni salad with shrimp and veggies.

Shrimp Macaroni Salad is a summertime staple for any bbq or gathering and comes together quickly with a perfectly seasoned creamy dressing and chunks of shrimp and macaroni pasta.

Course Salad, Seafood, Side Dish

Cuisine American

Keyword cold shrimp salad, shrimp macaroni salad, shrimp pasta salad

Prep Time 10

Cook Time 10

Fridge Time 1

Total Time 1 20

Servings

Calories 225kcal

Author Jessica - Together as Family

Equipment

Ingredients

Shrimp Macaroni Salad

8 ounces elbow macaroni
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 stalks celery diced
12 ounces extra small cooked shrimp (peeled & deveined)

Creamy Dressing

1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons dijon mustard
1 tablespoon fresh dill (chopped small)
1 tablespoon onion powder
1 teaspoon sea salt OR kosher salt
1/4 teaspoon black pepper

Instructions

Cook the elbow macaroni pasta according to the instructions on the box. Cook to al dente, or softer, depending on preference.
When the pasta is done cooking, drain it in a colander and then rinse it under cold water. Transfer the pasta to a larger mixing bowl or serving bowl. Set aside.
8 ounces elbow macaroni
While the pasta is cooking prepare the creamy dressing. Add all the dressing ingredient into a small mixing bowl and whisk together until well combined.
1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons dijon mustard, 1 tablespoon fresh dill, 1 tablespoon onion powder, 1 teaspoon sea salt OR kosher salt, 1/4 teaspoon black pepper
Add the diced bell peppers, celery, and cooked extra small shrimp into the larger mixing bowl with the macaroni pasta.
1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 2 stalks celery, 12 ounces extra small cooked shrimp
Pour the creamy dressing over top and toss everything together until all the ingredients are coated in the creamy dressing.
Cover the bowl with a lid, or plastic wrap, and refrigerate for at least 1 hour or up to overnight.
^{* If refrigerating overnight you may want to moisten up the salad with additional mayo or a splash of milk, give it a good stir, and then serve.}
^{* I think this salad tastes best after it has been in the fridge for 1-2 hours. You could also serve it right away after making it, although the short fridge time does chill the salad and allows the flavors to intensify.}

Video

Notes

Shrimp Tip : You can use fresh or frozen for this recipe. If using frozen, be sure to allow time for the shrimp to thaw completely. If you are using larger pieces of shrimp you may want to use a knife and a cutting board to chop them up into smaller pieces for this salad. I use a 12 ounce bag of extra-small cooked shrimp from the store. It comes not frozen. Make sure that you are adding cooked shrimp into the macaroni salad, not raw!

Dill : If wanted, use dried dill but reduce to 1 teaspoon of dried dill.

Nutrition