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shrimp macaroni salad recipe

Old Fashioned Macaroni Salad With Shrimp

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounces elbow macaroni uncooked
  • 1 pound small shrimp cooked and peeled
  • 3 large eggs hard-boiled and chopped
  • 1 cup celery finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon olive oil for pasta

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until cool, shake off excess water, and toss with olive oil to prevent sticking.
  • In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, paprika, garlic powder, salt, and black pepper until smooth.
  • In a large mixing bowl, combine the cooled macaroni, cooked shrimp, chopped hard-boiled eggs, celery, red bell pepper, red onion, and dill pickles.
  • Pour the dressing over the macaroni mixture and gently fold with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and black pepper if needed.
  • Stir in the chopped parsley, then cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld before serving.
  • Just before serving, give the salad a gentle stir and add a light sprinkle of paprika or extra parsley if desired.

Notes

For best results, ensure the macaroni is fully cooled and well-drained before mixing so the dressing doesn’t thin out, and avoid overcooking the pasta to keep the salad from turning mushy; if using frozen cooked shrimp, thaw and pat them very dry so they don’t dilute the flavors, and feel free to cut larger shrimp into bite-size pieces for easier eating. You can make this salad up to a day ahead (it often tastes better the next day), but if it seems a bit dry after chilling, simply stir in a few extra tablespoons of mayonnaise before serving.
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