Shrimp Macaroni Salad Recipe

Introduction

Shrimp macaroni salad is a refreshing and creamy twist on the classic pasta salad, perfect for summer gatherings or a light lunch. Combining tender shrimp with colorful bell peppers and a tangy dressing, this dish is both flavorful and satisfying.

Ingredients

• 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)
• 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

1. Step 1: Cook the elbow macaroni according to the package instructions until al dente or your preferred tenderness. Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large mixing or serving bowl and set aside.
2. Step 2: While the pasta cooks, prepare the dressing. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, fresh dill, onion powder, salt, and black pepper until smooth and well combined.
3. Step 3: Add the diced red and green bell peppers, celery, and cooked shrimp to the bowl with the macaroni. Pour the creamy dressing over the mixture.
4. Step 4: Toss everything gently until all ingredients are evenly coated with the dressing.
5. Step 5: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to let flavors meld. For best results, chill for 1-2 hours or overnight.
6. Step 6: If refrigerated overnight, you may want to stir in a bit more mayonnaise or a splash of milk to loosen the salad before serving.

Tips & Variations

• Use freshly cooked shrimp or high-quality pre-cooked shrimp for the best texture and flavor.
• Feel free to swap celery with cucumber or add chopped green onions for extra crunch.
• Adjust the level of Dijon mustard and lemon juice to suit your taste for tanginess.
• For a lighter option, substitute mayonnaise with Greek yogurt.

Storage

Store the shrimp macaroni salad in an airtight container in the refrigerator for up to 2 days. When ready to serve, stir gently and add a little mayonnaise or milk if the salad feels dry. It’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from resting in the refrigerator for at least an hour or overnight, allowing the flavors to meld beautifully.

Can I use frozen shrimp?

Absolutely. Just make sure to thaw and drain the shrimp well before adding them to the salad to avoid excess moisture.

Shrimp Macaroni Salad Recipe

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★★★★★

4.6 from 148 reviews

A refreshing and creamy Shrimp Macaroni Salad featuring tender elbow macaroni, colorful bell peppers, celery, and extra small cooked shrimp, all tossed in a zesty dill-infused creamy dressing. Perfect as a light lunch or a crowd-pleasing side dish at gatherings.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Cook the pasta: Cook the elbow macaroni according to the instructions on the box until al dente or softer depending on your preference. Drain it in a colander and rinse under cold water to stop the cooking process. Transfer to a large mixing or serving bowl and set aside.
2. Prepare the dressing: While the pasta cooks, combine mayonnaise, sour cream, lemon juice, Dijon mustard, chopped fresh dill, onion powder, salt, and black pepper in a small bowl. Whisk thoroughly until the dressing is smooth and well combined.
3. Combine salad ingredients: Add the diced red and green bell peppers, diced celery, and cooked shrimp into the bowl with the macaroni pasta. Pour the creamy dressing over the top.
4. Toss the salad: Gently toss all ingredients together until the macaroni, shrimp, and vegetables are evenly coated with the creamy dressing.
5. Chill before serving: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. For best flavor, chill for 1-2 hours or overnight. If refrigerated overnight, stir in additional mayonnaise or a splash of milk to moisten before serving.

Notes

• The salad tastes best after chilling for 1-2 hours for the flavors to develop fully.
• If refrigerated overnight, the salad may thicken; add a little mayo or milk to loosen the texture before serving.
• Adjust salt and pepper to taste depending on your preference.
• Extra small cooked shrimp makes for easier eating and balanced bites with pasta and veggies.
• Serve chilled as a refreshing side or light main dish.

Keywords: Shrimp Macaroni Salad, shrimp pasta salad, creamy pasta salad, easy seafood salad, dill macaroni salad