If you want to be the most popular person at the picnic, make my Grandma's Shrimp Macaroni Salad! While the ingredients are fresh and delicious, the dressing is the true MVP and will have everyone running back for seconds!
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Why You’ll Love This Macaroni Salad with Shrimp
Macaroni salad is the quintessential summer side dish. It's one of those things I will make and then go back to all day, every day to nibble on until it’s gone.
And this macaroni salad recipe is a sure winner! It's my Grandma Eve's recipe, so you know it's going to be awesome (aren't Grandma recipes always awesome? You should try her Shrimp Dip- it's legendary in our family!). I can remember so many meals that include this shrimp pasta salad and everyone raving over it.
There is so much to love about this particular shrimp pasta salad- the meaty shrimp, crispy veggies and tender pasta. But the start of the show is the dressing which packs a flavorful punch. Here’s why you should make it:
- Very easy to make
- Common ingredients we all have
- Great to make ahead
- Easily customizable to your taste
- A real crowd pleaser
Ingredient Information And Substitutions:
- Macaroni- My family has always used medium-size shell pasta for this (so not the huge ones you might use for stuffed shells but not the tiny ones that would go into a soup- the in-between size). But if you have a smaller pasta that you prefer, you can totally use that.
- Vegetables- Diced celery and onion add a satisfying crunch. You can also substitute diced carrot or bell pepper if you prefer.If the onion flavor is too strong, you can take the edge off by soaking the diced onion in cold water for 10 minutes and draining well before adding to the salad. I also use fresh parsley in this salad for a nice fresh flavor and a pop of green.
- Wet ingredients- The dressing is king here! It’s a mayonnaise-based dressing. Lemon juice, yellow mustard, Worcestershire sauce and hot sauce bring the flavor to the next level. My hot sauce of choice is Frank’s Red Hot, but use what you have.
- Seasonings- Kosher salt, ground black pepper, garlic powder and a generous pinch of sugar round out the flavors.
How To Make This Shrimp Macaroni Salad Recipe
Step 1: Boil pasta
Boil your macaroni in salted water until al dente. Drain and run under cold water to cool completely.
Step 2: Make the dressing
Whisk together all dressing ingredients and taste. Adjust the seasonings and ingredients to your taste.
Step 3: Mix the salad
Add all ingredients to a large bowl and mix well. Refrigerate and serve.
Frequently Asked Questions
Since it contains shrimp and mayonnaise, I encourage you to leave out for an hour max. You can also fill a foil pan or larger bowl with ice and place your bowl of shrimp mac salad into that.
Although this doesn’t freeze well, it will last 3-4 days covered in the refrigerator.
Yes, you can make it the day before. I’d encourage you to make a little extra dressing to bring with you as the pasta can sometimes suck up the dressing.
You sure can, the shrimp won’t be as meaty, but it will still be delicious! Substitute with 3-4 seven ounce cans and be sure to drain and rinse them well.
Drain the shrimp, pasta and veggies really well and stir before serving.
Tips For Making Macaroni Shrimp Salad:
- Buy shrimp that's already cooked, it's one less step for you. Frozen is best but canned will work.
- Cook the pasta to al dente. As it sits, it will absorb the dressing and soften up a little more.
- Make it ahead. Letting it sit in the dressing a little bit helps it all meld together and deepens the flavor.
- Taste the dressing as you go. This is pretty much the case for any cooking recipe (not so much baking) but take the measurements as a starting point and make this to your taste.
- Make a little extra dressing. Sometimes as it sits, the pasta sucks up the dressing, so it’s not a bad idea to make a half batch of the dressing to add if needed before serving (and if not, it tastes awesome on a green salad!). This is especially applicable if you’re making this a day ahead.
- This recipe makes a pretty large amount. If you're not serving a crowd, or you don't want as many left overs, half it.
- Leftovers and storage: This will last up to 4 days covered in the refrigerator.
Make it a meal
Here are some great recipes to serve alongside your Shrimp Mac Salad:
Other Awesome Mac Salad Recipes:
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Shrimp Macaroni Salad Recipe
Ingredients
Salad:
- 1 pound medium shell pasta cooked per package directions to al dente
- ⅔ cup finely diced onion
- 1 ¼ cups finely diced celery
- 2 Tablespoons chopped fresh parsley
- 1 ½ pounds cooked large shrimp peeled, deveined and roughly chopped into large chunks
Dressing:
- 1 cup mayonnaise
- 2 Tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1-2 generous pinch sugar
- ½ teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Salad:
- Combine all ingredients in a large mixing bowl.
- Add dressing and mix well to combine.
- Refrigerate for at least 1 hour or until you're ready to serve.
Dressing:
- Whisk all ingredients until well combined.
- Taste and adjust seasonings to your taste.
- Pour over the salad. Refrigerate until serving.
Video
Notes
- Buy shrimp that's already cooked, it's one less step for you. Frozen is best but canned will work.
- Cook the pasta to al dente. As it sits, it will absorb the dressing and soften up a little more.
- Make it ahead. Letting it sit in the dressing a little bit helps it all meld together and deepens the flavor.
- Taste the dressing as you go. This is pretty much the case for any cooking recipe (not so much baking) but take the measurements as a starting point and make this to your taste.
- Make a little extra dressing. Sometimes as it sits, the pasta sucks up the dressing, so it’s not a bad idea to make a half batch of the dressing to add if needed before serving (and if not, it tastes awesome on a green salad!). This is especially applicable if you’re making this a day ahead.
- This recipe makes a pretty large amount. If you're not serving a crowd, or you don't want as many left overs, half it.
- Leftovers and storage: This will last up to 4 days covered in the refrigerator.
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