Description
This Shrimp Macaroni Salad is a delightful, easy-to-prepare dish, perfect for family dinners, potlucks, or picnics, especially during warmer months. It's a creamy, flavorful salad featuring tender shrimp and macaroni, loved by all for its simplicity and comforting taste.
Ingredients
1 pound Elbow macaroni
1 pound Cooked shrimp, peeled & deveined (fresh or frozen, thawed)
2 stalks Celery, finely diced
1/2 cup Red onion, finely diced
1/2 cup Red bell pepper, finely diced
1 cup Mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Apple cider vinegar
1 teaspoon Sugar (or honey/maple syrup)
2 tablespoons Fresh dill, chopped
To taste Salt
To taste Black pepper
Instructions
- Cook the macaroni according to package directions. Ensure it is al dente. Drain thoroughly and rinse with cold water to stop cooking and prevent sticking
- In a large bowl, combine the diced celery, red onion, and red bell pepper
- In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Stir in the chopped fresh dill. Season the dressing with salt and black pepper to taste
- Add the cooled macaroni and cooked shrimp to the bowl with the vegetables. Pour the dressing over everything
- Gently fold all ingredients together until everything is evenly coated in the creamy dressing. Be careful not to break up the shrimp too much
- Cover the bowl and refrigerate the Shrimp Macaroni Salad for at least 30 minutes, or ideally 2-3 hours. Chilling allows the flavors to meld beautifully
Notes
Cook pasta just until al dente to avoid mushy results.
Allow ample time for chilling (at least 30 minutes, ideally 2-3 hours) for the flavors to deepen.
Always taste the dressing and finished salad before serving and adjust seasoning as needed.
Use good quality, fresh shrimp for the best flavor.
Ensure macaroni is completely drained and rinsed to prevent diluting the dressing.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Freezing and reheating are not recommended due to mayonnaise and shrimp.
If the salad seems dry after storage, stir in a spoonful of mayonnaise or a splash of milk to restore creaminess.
Frozen cooked shrimp can be used; thaw them completely and pat dry before adding.
The salad can be prepared up to 24 hours in advance.
Small shells or ditalini can be used as alternatives to elbow macaroni.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375 kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 22.5g
- Saturated Fat: 4g
- Unsaturated Fat: 17.5g
- Trans Fat: 0g
- Carbohydrates: 27.5g
- Fiber: 2.5g
- Protein: 22.5g
- Cholesterol: 125mg
Keywords: shrimp, macaroni salad, pasta salad, creamy, easy, potluck, picnic, family dinner