Shrimp Macaroni Salad

There’s something about a chilled bowl of Shrimp Macaroni Salad—the pale golden pasta, pink curls of shrimp, flecks of green celery and herbs—that feels instantly inviting.

Creamy, cool, and full of tender bites, it’s a revitalizing seafood dish that comes together quickly, perfect for getting ahead of the day or pulling together a last-minute meal.

It’s ideal for seafood lovers, busy families, beginners who want something foolproof, and anyone who likes to meal-prep lunches or sides for the week.

I still remember a summer afternoon when unexpected guests dropped by; this salad saved the day. I’d cooked pasta, a bag of frozen shrimp, and a few crisp veggies.

In less than 30 minutes, we were all gathered around the table, chatting over big, generous scoops of this salad.

It shines at potlucks, Sunday suppers, picnics, and quick work lunches.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, tangy flavor with creamy dressing and sweet shrimp
• Packs in crunchy veggies for satisfying texture in every bite
• Comes together quickly with simple, easy-to-find ingredients
• Makes ahead beautifully, perfect for picnics, potlucks, and meal prep
• Easily customizable with add-ins like peas, corn, or extra pickles

Ingredients

• 8 ounces elbow macaroni, dry — cook just to al dente so it stays firm in the salad
• 1 pound small cooked shrimp, peeled and deveined — pat very dry so they don’t water down the dressing
• 1 cup celery, finely diced — choose crisp, pale-green stalks for best crunch
• 1/2 cup red bell pepper, finely diced — use a sweet, firm pepper for bright flavor
• 1/4 cup red onion, finely minced — rinse briefly if you want a milder bite
• 1/4 cup dill pickles, finely chopped — choose tangy, crunchy dills for brightness
• 3/4 cup mayonnaise, full-fat — use a good-quality, rich mayo for a creamy base
• 1/4 cup sour cream, full-fat — adds tang and keeps the dressing silky
• 2 tablespoons lemon juice, fresh — squeeze just before using for brightest flavor
• 1 tablespoon Dijon mustard — smooth style blends best into the dressing
• 1 tablespoon fresh dill, chopped — tender fronds only for a clean herbal note
• 1/2 teaspoon garlic powder — gives gentle garlic flavor without overpowering
• 1/2 teaspoon paprika, sweet — adds mild warmth and subtle color
• 1/2 teaspoon salt — adjust after chilling to taste
• 1/4 teaspoon black pepper, freshly ground — grind fine so it disperses evenly
• 2 hard-boiled eggs, chopped (optional) — cook until just set for a tender texture

Step-by-Step Method

Cook the Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, following package directions. Avoid overcooking so the pasta keeps its shape in the salad.

Drain in a colander, then rinse thoroughly under cold water. Let the macaroni drain very well to prevent a watery dressing.

Prep and Cool the Pasta

Spread the cooled macaroni out slightly in the colander or a shallow dish to help excess water evaporate. Toss gently to release trapped moisture.

Assure the pasta is completely cool before combining with other ingredients. This step helps the dressing cling better and keeps the salad from becoming gluey or overly thick.

Chop the Vegetables and Eggs

Finely dice the celery and red bell pepper for even crunch and color. Mince the red onion so it distributes gently without overpowering.

Chop dill pickles into small pieces so their tang spreads throughout. If using hard-boiled eggs, chop them into bite-size chunks. Keep everything similar in size for a uniform, pleasant texture.

Prepare the Shrimp

Use small cooked shrimp that are peeled and deveined. Pat them very dry with paper towels so they don’t water down the dressing.

If shrimp are large, cut them into bite-size pieces. Keep the shrimp chilled until ready to mix. Assuring dry, cold shrimp helps them stay firm and flavorful in the finished salad.

Assemble the Salad Base

Place the cooled, well-drained macaroni in a large mixing bowl. Add the shrimp, celery, red bell pepper, red onion, dill pickles, and chopped hard-boiled eggs if using.

Toss gently to distribute ingredients evenly without breaking the pasta or eggs. This prepares a well-mixed base that will absorb the dressing evenly later.

Whisk the Creamy Dressing

In a medium bowl, whisk together mayonnaise and sour cream until smooth. Add lemon juice, Dijon mustard, fresh dill, garlic powder, paprika, salt, and black pepper.

Whisk until fully combined and creamy. Taste and adjust acidity or seasoning if desired. A well-balanced dressing should be tangy, savory, and lightly herby before meeting the salad.

Combine Salad and Dressing

Pour the prepared dressing over the macaroni and shrimp mixture. Use a large mixing spoon to gently fold everything together, scooping from the bottom of the bowl upward.

Coat all ingredients evenly without smashing the pasta or eggs. Check the consistency; the salad should be creamy but not soupy or overly thick.

Taste and Adjust Seasoning

Taste a spoonful that includes shrimp, pasta, and vegetables. Add more salt or black pepper if needed for flavor.

Increase lemon juice or chopped pickles if you prefer a tangier profile. Stir again gently after adjusting. Remember that flavors intensify as the salad chills, so avoid over-seasoning at this stage.

Chill to Meld the Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least one hour before serving.

Allow the salad to chill thoroughly so the pasta absorbs some dressing and flavors blend. For best texture, stir gently once midway through chilling if possible, then smooth the top again.

Serve and Keep Well-Chilled

Just before serving, give the salad a gentle stir to redistribute dressing. Garnish with extra fresh dill or a sprinkle of paprika if desired.

Keep the salad cold, especially for outdoor gatherings, by placing the serving bowl over a larger bowl filled with ice. Refrigerate leftovers promptly and consume within a couple of days.

Ingredient Swaps

• Use Greek yogurt in place of some or all of the mayonnaise and/or sour cream for a lighter, higher‑protein dressing.
• Swap shrimp with canned tuna, crab, or chopped cooked chicken for a budget‑friendlier or more accessible protein.
• For dairy-free, replace sour cream with a plant-based yogurt or omit and add a bit more mayo and lemon juice.
• Use sweet relish instead of dill pickles for a sweeter profile, or substitute green bell pepper and yellow onion if red varieties aren’t available.

You Must Know

– Safety – For serving at a cookout or potluck, keep the salad under 40°F and limit time at room temp to 2 hours (1 hour if above 90°F); seafood and mayo-based salads enter the “danger zone” quickly, so nest the bowl in ice if it’s out for a while.

Serving Tips

• Serve in a chilled glass bowl, garnished with extra dill and lemon wedges.
• Pair with grilled chicken, corn on the cob, and iced tea for a summer meal.
• Spoon into butter lettuce cups for a lighter, handheld party option.
• Offer alongside crusty bread or dinner rolls to soak up extra dressing.
• Plate over a bed of mixed greens for a heartier main-course salad.

Storage & Make-Ahead

Store shrimp macaroni salad in an airtight container in the refrigerator for up to 3 days.

It’s ideal as a make-ahead dish—prepare it a day in advance for the best flavor.

Stir before serving.

This salad doesn’t freeze well; freezing affects the texture of the pasta, shrimp, and dressing.

Reheating

Shrimp macaroni salad is best enjoyed cold.

If needed, gently warm single portions in the microwave on low power, or briefly heat in a covered, oven-safe dish or saucepan.

Picnics and Potlucks

On a sunny picnic table or a crowded potluck buffet, this shrimp macaroni salad always disappears faster than anything else I bring.

I love how it looks in a big, chilled bowl—pale pasta and pink shrimp dotted with red pepper, celery, and flecks of green dill.

It’s colorful without trying too hard.

When I’m packing for a picnic, I tuck the salad into an airtight container, then nestle it in a cooler with plenty of ice.

At potlucks, I set the bowl into a larger dish filled with ice to keep everything cold and safe.

Guests usually “just take a little scoop,” then circle back with a bigger spoonful once they’ve tasted the creamy, lemony dressing.

Final Thoughts

Give this Shrimp Macaroni Salad a try and see how quickly it becomes a favorite at your table.

Don’t hesitate to tweak the veggies, seasonings, or creaminess to make it perfectly your own.

Frequently Asked Questions

Can I Make This Shrimp Macaroni Salad Dairy-Free Without Losing Creaminess?

Yes, you can, and you won’t miss the creaminess. I’d swap sour cream and mayo with vegan mayo and a spoon of unsweetened coconut yogurt, then add extra lemon and dill so the flavors still glow.

How Can I Turn This Salad Into a Complete One-Bowl Meal?

You can turn it into a full meal by bulking protein and veggies: I’d fold in extra shrimp or diced chicken, a handful of peas or spinach, maybe chickpeas, then sprinkle nuts for satisfying crunch and staying power.

What Wine or Beverages Pair Best With Shrimp Macaroni Salad?

I’d pour a crisp Sauvignon Blanc or dry Riesling; their citrusy snap loves creamy seafood. If you’re skipping alcohol, I’d mix sparkling water with lemon and a splash of cranberry—bright, cold, and insanely revitalizing.

How Do I Scale This Recipe for a Crowd of 50 People?

To feed 50, I’d multiply everything by about 8–9. I always cook pasta in batches, chill it on sheet pans, then toss in a giant bowl so the dressing clings instead of pooling.