Hi there! Jessica here,today I’m sharing one of my most requested recipes—Shrimp Macaroni Salad. My family absolutely loves it, especially at summer cookouts or when we need something cool and satisfying. It’s rich, tangy, and full of fresh crunch. Let’s get right into it!
Why You’ll Love This Shrimp Macaroni Salad
- It’s easy to make with basic ingredients.
- You can serve it chilled, so it’s perfect for hot days.
- It keeps well, so you can prep it ahead of time.
- Great as a side dish or a light main course.
Ingredients
Serves: 6 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
- 2 cups elbow macaroni (uncooked)
- 1/2 pound cooked small shrimp (peeled and deveined)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh is best)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup red bell pepper (finely chopped)
- 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
1. Cook the Macaroni
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook until tender but firm (about 8 minutes).
Drain and rinse under cold water to stop the cooking. Set aside.
Pro Tip: Don’t overcook the pasta. You want it firm so it doesn’t turn mushy in the salad.
2. Prep the Shrimp
If you’re using frozen shrimp, thaw them first.
Pat dry with a paper towel. Chop into bite-sized pieces if large.
Set aside in a small bowl.
Pro Tip: Use cooked cocktail shrimp to save time. Just peel, chop, and toss in.
3. Make the Dressing
In a large mixing bowl, whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- Lemon juice
- Salt
- Pepper
- Paprika (if using)
The mixture should be smooth and creamy.
Pro Tip: You can swap sour cream with plain Greek yogurt for a lighter version.
4. Combine Everything
To the bowl with the dressing, add:
- Cooked macaroni
- Chopped shrimp
- Celery
- Red onion
- Red bell pepper
- Fresh parsley
Gently mix until everything is well coated.
Pro Tip: Stir carefully so you don’t break the pasta or smash the shrimp.
5. Chill the Salad
Cover the bowl and chill in the fridge for at least 1 hour.
This helps the flavors blend and gives it that cool, refreshing bite.
Pro Tip: It tastes even better the next day. Just give it a quick stir before serving.
Nutritional Info (Per Serving)
- Calories: 290
- Protein: 15g
- Carbohydrates: 25g
- Fat: 14g
- Fiber: 1g
- Sugar: 2g
- Sodium: 510mg
Serving Ideas
- Serve it with grilled chicken or burgers.
- Use it as a filling for lettuce wraps.
- Add a sliced hard-boiled egg on top for extra protein.
Storage Tips
- Store leftovers in an airtight container in the fridge.
- Best eaten within 3 days.
- Not freezer-friendly. The dressing will separate and become watery.
FAQs
Can I use canned shrimp?
Yes, just drain and rinse well before using. Fresh or frozen is better for flavor and texture.
Can I make it dairy-free?
Swap the sour cream for a dairy-free yogurt or add more mayo. Check your dressing ingredients too.
Can I use a different pasta shape?
Sure! Small shells, rotini, or ditalini work fine. Just avoid long noodles.
What if I don’t like celery or onions?
You can leave them out or replace with cucumber, green peas, or even chopped pickles.
How do I make it spicy?
Add a pinch of cayenne pepper, or stir in a bit of chopped jalapeño.
Final Thoughts
This Shrimp Macaroni Salad is creamy, cool, and satisfying. It’s great for potlucks, weeknight dinners, or meal prep. My family always asks for seconds. Give it a try, and I think yours will too.
Let me know how it turns out in the comments. And if you’re looking for more quick and easy dishes, check out my other cold pasta salads on easyyummyrecipe.com. See you next time!
– Jessica
