Shrimp Macaroni Salad Recipe

Every summer, my family gathers for our annual beach cookout, and one dish always disappears first: my Shrimp Macaroni Salad Recipe. I stumbled upon this combination quite by accident years ago when I had leftover cooked shrimp from a seafood boil and a box of macaroni in my pantry.

What started as a last-minute improvisation became the star of every potluck I attend. The creamy dressing clings perfectly to the pasta, while the shrimp adds a luxurious protein boost that transforms this from a simple side into a complete meal.

My kids now request it for their birthday parties, and friends have been known to text me the night before gatherings asking if I’m bringing “that shrimp pasta salad.”

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes (plus 2 hours chilling)
Servings	8 servings
Difficulty Level	Easy

Why You’ll Love This Shrimp Macaroni Salad Recipe

This isn’t your average macaroni salad. The addition of tender, succulent shrimp elevates it from ordinary to extraordinary.

The dressing is perfectly balanced with just the right amount of tanginess from the mayo and brightness from fresh lemon juice. You can prep it ahead of time, which makes it ideal for busy weeknights or entertaining.

It’s incredibly versatile and works beautifully as a light lunch, picnic fare, or alongside grilled meats. The textures are amazing: tender pasta, crisp vegetables, and juicy shrimp all coated in that creamy, flavorful dressing.

Plus, it feeds a crowd without breaking the bank. One batch easily serves 8-10 people, making it perfect for potlucks and family gatherings.

Here’s what makes this recipe special:

• Restaurant-quality flavor at a fraction of the cost
• Make-ahead friendly and actually tastes better the next day
• Protein-packed with juicy shrimp in every bite
• Customizable to suit your taste preferences
• Kid-approved even with picky eaters
• Perfect for meal prep and lasts up to 3 days refrigerated

Another favorite: Ono Hawaiian Macaroni Salad Recipe

Ingredients

This Shrimp Macaroni Salad comes together with simple ingredients you probably already have on hand. I’ve tested countless variations, and this combination delivers the perfect balance of flavors and textures every single time.

• 1 pound elbow macaroni (453g) – cooked al dente and cooled
• 1 pound medium shrimp (453g) – peeled, deveined, and cooked
• 1 cup mayonnaise (240ml)
• 1/2 cup sour cream (120ml)
• 2 tablespoons fresh lemon juice (30ml)
• 1 tablespoon Dijon mustard (15ml)
• 1 teaspoon Old Bay seasoning (5g)
• 1 teaspoon garlic powder (5g)
• 1/2 teaspoon salt (2.5g) – or to taste
• 1/4 teaspoon black pepper (1g)
• 1 cup celery (120g) – finely diced
• 1/2 cup red bell pepper (75g) – finely diced
• 1/2 cup red onion (75g) – finely diced
• 1/4 cup fresh parsley (15g) – chopped
• 2 tablespoons fresh dill (8g) – chopped
• 1 tablespoon capers (15g) – drained and chopped (optional)

Kitchen Equipment Needed

Having the right tools makes all the difference when preparing this dish. I learned this the hard way after trying to dice vegetables with a dull knife and ending up with uneven chunks that threw off the texture.

• Large pot for boiling pasta
• Colander for draining
• Large mixing bowl (at least 4-quart capacity)
• Sharp chef’s knife for chopping vegetables
• Cutting board
• Whisk or large spoon for mixing dressing
• Measuring cups and spoons
• Salad serving bowl with lid for chilling
• Medium saucepan (if cooking shrimp from raw)

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve discovered a few products that really make a difference in the final result. These aren’t just random recommendations; they’re items I actually use in my own kitchen.

1. Wild-Caught Gulf Shrimp

The quality of your shrimp makes or breaks this dish. Wild-caught Gulf shrimp have a sweeter, more delicate flavor than farmed varieties, and they hold up beautifully in the creamy dressing without becoming rubbery. I always keep a bag in my freezer for last-minute meal prep.

Get it on Amazon

2. Old Bay Seasoning

This iconic seafood seasoning brings that authentic coastal flavor to the salad. The blend of celery salt, paprika, and spices complements the shrimp perfectly without overpowering the other ingredients. A little goes a long way, and one container lasts for months.

Get it on Amazon

3. Premium Quality Elbow Macaroni

Not all pasta is created equal. High-quality macaroni holds its shape better and has a better texture that stands up to the creamy dressing. I prefer brands made with bronze dies because they have a slightly rougher surface that helps the dressing cling better.

Get it on Amazon

4. Large Glass Mixing Bowl with Lid

A good glass bowl is essential for both mixing and storing this salad. Glass doesn’t absorb odors like plastic does, and the tight-fitting lid keeps everything fresh in the refrigerator. Plus, you can serve directly from it at casual gatherings.

Get it on Amazon

Step-by-Step Instructions: How to Make Shrimp Macaroni Salad

Follow these detailed instructions for perfect results every time. I’ve broken down each step so even beginners can achieve restaurant-quality results.

1. Cook the Pasta

• Bring a large pot of salted water to a rolling boil over high heat (use about 4 quarts of water and 1 tablespoon of salt)
• Add the elbow macaroni and stir immediately to prevent sticking
• Cook according to package directions until al dente (usually 7-8 minutes), stirring occasionally
• The pasta should be tender but still have a slight bite; overcooking will result in mushy salad
• Drain the pasta in a colander and rinse under cold running water until completely cooled
• Shake the colander vigorously to remove excess water, as too much moisture will dilute the dressing
• Transfer the cooled pasta to a large mixing bowl and set aside

2. Prepare the Shrimp

• If using raw shrimp, bring a medium saucepan of salted water to a boil
• Add the peeled and deveined shrimp to the boiling water
• Cook for 2-3 minutes until the shrimp turn pink and opaque throughout (do not overcook or they’ll become rubbery)
• Drain immediately and plunge into an ice bath to stop the cooking process
• Pat the shrimp completely dry with paper towels
• If the shrimp are large, cut them into bite-sized pieces (about 1/2 inch chunks) so they distribute evenly throughout the salad
• If using pre-cooked shrimp, simply pat them dry and chop if needed
• Set aside while you prepare the vegetables and dressing

This pairs beautifully with my Shrimp and Avocado Salad for a complete seafood feast.

3. Dice the Vegetables

• Wash and dry all vegetables thoroughly before chopping
• Dice the celery into small, uniform pieces (about 1/4 inch) for consistent texture in every bite
• Remove the seeds and membranes from the red bell pepper, then dice into 1/4 inch pieces
• Peel and finely dice the red onion into very small pieces (the smaller the better, as large onion chunks can be overpowering)
• Chop the fresh parsley and dill, removing any tough stems
• If using capers, drain them well and give them a rough chop
• Keep all the prepared vegetables separate until ready to assemble

4. Make the Dressing

• In a medium bowl, combine the mayonnaise and sour cream using a whisk or large spoon
• Whisk until the mixture is completely smooth and well combined with no lumps
• Add the fresh lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper
• Whisk vigorously for about 30 seconds until all the seasonings are fully incorporated and the dressing is creamy
• Taste the dressing and adjust seasoning as needed (you might want more lemon juice for brightness or more salt for depth)
• The dressing should be well-seasoned at this stage since it will coat all the other ingredients

5. Combine Everything

• Add the cooled macaroni to your largest mixing bowl
• Pour about half of the dressing over the pasta and toss gently to coat each piece
• Add the cooked shrimp, diced celery, red bell pepper, and red onion to the bowl
• Pour the remaining dressing over everything
• Add the chopped parsley, dill, and capers (if using)
• Using a large spoon or rubber spatula, gently fold all ingredients together until everything is evenly coated with dressing
• Be careful not to break up the shrimp or mash the pasta; use a gentle folding motion rather than stirring
• Make sure the dressing reaches every corner of the bowl and all ingredients are well distributed

Read Also: BLT Pasta Salad Recipe

6. Chill and Serve

• Cover the bowl tightly with plastic wrap or a lid, pressing it directly onto the surface of the salad to prevent drying
• Refrigerate for at least 2 hours before serving (this allows the flavors to meld together beautifully)
• The salad actually tastes even better after chilling overnight, as the pasta absorbs more of the dressing flavors
• Before serving, give the salad a good stir and check the seasoning; you may need to add a bit more salt or lemon juice
• If the salad seems dry after chilling, stir in a tablespoon or two of mayo or a splash of milk to loosen it up
• Garnish with additional fresh herbs or a sprinkle of Old Bay seasoning if desired
• Serve cold directly from the refrigerator for the best flavor and texture

Tips for The Best Shrimp Macaroni Salad

These tips come from years of making this recipe for various occasions and learning from both successes and failures.

• Don’t skip the pasta rinsing step – This stops the cooking process and removes excess starch that can make the salad gummy. Cold pasta also prevents the mayonnaise from breaking down.
• Use high-quality shrimp – Fresh or frozen wild-caught shrimp have much better flavor and texture than farm-raised varieties. Look for shrimp that smell like the ocean, not fishy.
• Dice vegetables uniformly – Consistent sizing ensures even distribution and prevents large chunks from dominating any single bite. Aim for pieces about the size of a pea.
• Season the dressing well – The dressing needs to be slightly over-seasoned on its own because it will mellow when mixed with the pasta and other ingredients.
• Let it chill – The minimum 2-hour rest time is crucial. This is when the magic happens and all the flavors come together harmoniously.
• Add extra dressing if needed – Pasta absorbs liquid as it sits. If your salad looks dry after refrigeration, stir in more mayo mixed with a little lemon juice.
• Don’t overdress initially – You can always add more dressing, but you can’t take it away. Start with the recommended amount and adjust after chilling.
• Use fresh herbs – Dried herbs won’t give you the same bright, fresh flavor. Fresh parsley and dill are worth the extra trip to the store.
• Keep shrimp bite-sized – Large shrimp pieces make it harder to get a balanced bite with pasta and vegetables. Cut them into 1/2 inch pieces.
• Bring to room temperature before serving – Take the salad out of the fridge 15-20 minutes before serving to let the flavors come alive.

You might also enjoy: Pasta House Salad Recipe

What to Serve with Shrimp Macaroni Salad

This versatile salad pairs wonderfully with so many dishes. Here are my favorite combinations that I’ve served at countless gatherings.

Main Dishes:

• Grilled Lemon Herb Chicken
• Teriyaki Grilled Chicken
• Crack Burger
• BBQ Pulled Pork Sandwiches
• Grilled Salmon with Dill Sauce

Side Dishes:

• Coleslaw
• Broccoli Salad
• Mexican Street Corn
• Deviled Eggs
• Onion Rings

Bread Options:

• Dinner Rolls
• Homemade Biscuit
• Garlic bread
• Cornbread

Variations of Shrimp Macaroni Salad

I love experimenting with this base recipe to create new flavor profiles. Here are some variations that have been hits with my family and friends.

• Cajun Shrimp Macaroni Salad – Add 1-2 teaspoons of Cajun seasoning to the dressing and include diced green bell pepper. Increase the cayenne pepper for extra heat.
• Mediterranean Style – Replace half the mayo with Greek yogurt, add crumbled feta cheese, diced cucumber, cherry tomatoes, and kalamata olives. Use oregano instead of dill.
• Asian-Inspired Version – Swap the mayo-based dressing for a mixture of mayo, rice vinegar, sesame oil, and soy sauce. Add edamame, shredded carrots, and green onions.
• Avocado Shrimp Salad – Add diced avocado just before serving and include fresh lime juice instead of lemon. Mix in some diced jalapeño for a kick.
• Bacon Lover’s Version – Fold in 6-8 strips of crispy, crumbled bacon and add a tablespoon of bacon fat to the dressing for extra richness.
• Italian-Style – Use Italian dressing instead of the mayo-based version, add diced salami or pepperoni, cherry tomatoes, and grated Parmesan cheese.
• Spicy Version – Add diced jalapeños, a splash of hot sauce, and increase the cayenne pepper. Use pepper jack cheese cubes for extra heat.
• Crab and Shrimp Combo – Replace half the shrimp with lump crab meat for a luxurious seafood medley. This makes it feel extra special for holidays.
• Vegan Alternative – Use plant-based mayo and sour cream, and replace shrimp with chickpeas or hearts of palm chopped into bite-sized pieces.
• Greek Style – Add diced tomatoes, cucumbers, red onion, and crumbled feta. Use a Greek yogurt-based dressing with lemon and oregano.

Read Also: Chicken Caesar Pasta Salad Recipe

Storage and Reheating

Proper storage keeps this salad fresh and delicious for several days. Follow these guidelines for the best results.

Storage:

• Transfer the salad to an airtight container or cover the bowl tightly with plastic wrap
• Store in the refrigerator at 40°F (4°C) or below
• The salad will keep for up to 3 days when properly stored
• Always use a clean spoon when serving to prevent contamination
• If you notice any off smell, slimy texture, or discoloration, discard the salad immediately
• For meal prep, store the dressing separately and mix just before eating to keep the pasta from getting too soft

Reheating:

• This salad is meant to be served cold, so no reheating is necessary or recommended
• Remove from refrigerator 15-20 minutes before serving to take the chill off
• If the salad seems dry, stir in a tablespoon of mayo or a splash of milk to refresh it
• Give it a good stir before serving to redistribute the dressing
• Add fresh herbs as a garnish to brighten up day-old salad

Freezing:

• I do not recommend freezing this salad as the mayonnaise-based dressing separates and becomes watery when thawed
• The pasta texture also deteriorates significantly after freezing
• Shrimp can become rubbery and the vegetables will lose their crisp texture
• If you must freeze, freeze only the cooked pasta and shrimp separately, then make fresh dressing when ready to serve

Nutritional Facts

Per serving (based on 8 servings):

• Calories: 385
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 125mg
• Sodium: 485mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 18g
• Vitamin A: 15% DV
• Vitamin C: 35% DV
• Calcium: 6% DV
• Iron: 12% DV

Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes used.

Health Benefits of Key Ingredients

Beyond being delicious, this Shrimp Macaroni Salad offers several nutritional advantages that make it a smart choice for health-conscious eaters.

Shrimp:
Shrimp is an excellent source of lean protein, providing about 24 grams per 3-ounce serving with minimal fat. It’s rich in selenium, which supports thyroid function and acts as a powerful antioxidant in the body.

Shrimp also contains astaxanthin, a carotenoid that gives it the pink color and provides anti-inflammatory benefits.

Bell Peppers:
Red bell peppers are loaded with vitamin C, actually containing more than oranges. One cup provides over 150% of your daily vitamin C needs, which supports immune function and collagen production.

They’re also rich in vitamin A and various antioxidants that promote eye health.

Celery:
This often-overlooked vegetable is excellent for hydration as it’s about 95% water. It contains beneficial plant compounds including apigenin and luteolin that have anti-inflammatory properties.

Celery is also a good source of vitamin K, which is essential for blood clotting and bone health.

Parsley and Dill:
These fresh herbs aren’t just garnishes; they’re nutritional powerhouses packed with vitamins A, C, and K. Parsley contains compounds that support kidney health and may help prevent kidney stones.

Dill has been used traditionally to aid digestion and contains antimicrobial properties.

Onions:
Red onions are rich in quercetin, a flavonoid antioxidant that may help reduce inflammation and lower blood pressure. They also contain chromium, which helps regulate blood sugar levels.

The sulfur compounds in onions support liver detoxification processes.

Another favorite: Tuna and White Bean Salad Recipe

FAQs About Shrimp Macaroni Salad

1. Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or bow ties. The key is choosing a shape with nooks and crannies that hold the dressing well.

Just make sure to cook it al dente so it doesn’t become mushy after sitting in the dressing.

2. How far in advance can I make this salad?

You can make this salad up to 24 hours before serving, and it actually tastes better after the flavors have time to meld. I recommend adding the fresh herbs just before serving to keep them bright and fresh.

If making further ahead, store the dressing separately and toss everything together a few hours before serving.

3. Can I use frozen cooked shrimp?

Absolutely! Frozen cooked shrimp are actually what I use most often for convenience. Just thaw them completely in the refrigerator overnight or under cold running water for 15 minutes.

Pat them very dry with paper towels before adding to the salad to prevent excess moisture from diluting the dressing.

4. What can I substitute for mayonnaise?

For a lighter option, you can replace half or all of the mayonnaise with Greek yogurt, though this will give you a tangier flavor. Some people enjoy using half mayo and half sour cream for a balanced taste.

You can also use an avocado-based mayo or vegan mayo if you have dietary restrictions.

5. Why is my salad watery after chilling?

This usually happens when the pasta wasn’t drained well enough or the vegetables released moisture. To fix it, drain off any excess liquid and stir in a few tablespoons of mayo to restore the creamy consistency.

Next time, make sure to shake the pasta very well in the colander after rinsing and pat the shrimp completely dry before adding them.

Read Also: 7 Layer Taco Salad Recipe

Final Thoughts

This Shrimp Macaroni Salad has become a staple in my recipe rotation for good reason. It’s incredibly versatile, feeding a crowd without much effort while delivering restaurant-quality flavor that keeps everyone coming back for seconds.

The combination of tender pasta, juicy shrimp, and crisp vegetables in that creamy, perfectly seasoned dressing never fails to impress. Give this recipe a try at your next gathering, and I promise it’ll become one of your go-to dishes too.

I’d love to hear how your Shrimp Macaroni Salad turns out! Drop a comment below with your experience or any creative variations you tried. If you loved this recipe, share it with your friends and family who appreciate good food.

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