This creamy and refreshing Shrimp Macaroni Salad is a delightful blend of tender pasta, succulent shrimp, and crisp vegetables, all tossed in a tangy, flavorful dressing. Perfect for summer gatherings, picnics, or as a light meal, this salad brings back cherished memories of family cookouts and sunny afternoons. It’s a dish that’s sure to become a staple in your recipe collection.
Shrimp Macaroni Salad Ingredients
- 8 oz (225g) elbow macaroni
- 1 lb (450g) cooked small shrimp, peeled and deveined
- 1 cup (240ml) mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons distilled white vinegar
- 1½ teaspoons granulated sugar
- ¾ teaspoon celery seed
- ¼ teaspoon ground mustard
- Salt and freshly ground black pepper, to taste
- 1 cup (110g) diced celery
- ½ cup (75g) diced red bell pepper
- ¼ cup (40g) diced red onion
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool. - Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, celery seed, ground mustard, salt, and black pepper until well combined. - Combine Ingredients:
Add the cooled macaroni, cooked shrimp, diced celery, red bell pepper, red onion, and chopped parsley (if using) to the bowl with the dressing. Gently toss until all ingredients are evenly coated. - Chill the Salad:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. - Serve:
Before serving, give the salad a gentle stir. Taste and adjust seasoning with additional salt and pepper if needed.
Tips
- Shrimp Options: If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water. Pat dry before adding to the salad.
- Make-Ahead: This salad can be made up to a day in advance. If the salad seems dry after refrigeration, stir in a little more mayonnaise to refresh the texture.
- Add-Ins: For extra flavor and texture, consider adding diced hard-boiled eggs, chopped pickles, or a dash of hot sauce.
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the mayonnaise-based dressing may separate upon thawing.
Shrimp Macaroni Salad
- Total Time: 1 hour 25 minutes
Description
A creamy and refreshing Shrimp Macaroni Salad featuring tender pasta, succulent shrimp, and crisp vegetables in a tangy dressing. Perfect for summer gatherings.
Ingredients
8 oz (225g) elbow macaroni
1 lb (450g) cooked small shrimp, peeled and deveined
1 cup (240ml) mayonnaise
2 tablespoons sour cream
2 teaspoons distilled white vinegar
1½ teaspoons granulated sugar
¾ teaspoon celery seed
¼ teaspoon ground mustard
Salt and freshly ground black pepper, to taste
1 cup (110g) diced celery
½ cup (75g) diced red bell pepper
¼ cup (40g) diced red onion
2 tablespoons chopped fresh parsley (optional)
Instructions
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, according to package instructions. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, celery seed, ground mustard, salt, and black pepper until well combined.Sugar Spun Run
Add cooled macaroni, cooked shrimp, diced celery, red bell pepper, red onion, and chopped parsley (if using) to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, stir the salad gently. Adjust seasoning with additional salt and pepper if needed.
Notes
For a zesty kick, add a dash of hot sauce or a squeeze of fresh lemon juice to the dressing.
If the salad appears dry after chilling, stir in a little more mayonnaise to achieve desired creaminess.
This salad pairs well with grilled meats or as a standalone light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes