Shrimp Macaroni Salad Recipe
Shrimp Macaroni Salad Recipe
Table of Contents
Shrimp Macaroni Salad Recipe
This shrimp macaroni salad recipe is a creamy, flavorful dish perfect for summer picnics, potlucks, or light lunches. Packed with tender shrimp, al dente macaroni, crisp vegetables, and a zesty dressing, this recipe is sure to be a crowd pleaser.
Description
Looking for the perfect shrimp macaroni salad recipe. You’ve come to the right place. This irresistible salad combines the delicate sweetness of shrimp with the chewy bite of perfectly cooked macaroni and the crunch of fresh veggies. Tossed in a creamy yet tangy dressing, this dish is not just delicious but also easy to make.
Whether you’re preparing for a weekend barbecue or meal prepping for a busy week, this shrimp macaroni salad recipe is versatile and satisfying. It’s a one bowl wonder that brings together proteins, carbs, and veggies in a way that feels indulgent but is packed with nutrients.
Not only is this salad quick and simple to prepare, but it’s also customizable. You can add your favorite veggies, swap mayonnaise for Greek yogurt for a healthier twist, or even substitute the shrimp for chicken or tofu to suit your preferences.
This creamy shrimp macaroni salad recipe is perfect for summer picnics or potlucks. Packed with tender shrimp, pasta, and flavorful veggies, it’s easy to make and delicious. Discover how to prepare this classic shrimp macaroni salad recipe today.
Let’s dive into the recipe, where simplicity meets flavor for an unbeatable dish that’s sure to become a family favorite.
Ingredients
For the Salad:
- 8 oz elbow macaroni
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1 cup sweet bell pepper (red or yellow), diced
- 1/2 cup frozen peas, thawed
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package instructions. Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
- Prepare the Shrimp: If using frozen shrimp, thaw them under cold running water. Pat them dry with paper towels. Chop the shrimp into bite sized pieces, leaving a few whole for garnish if desired.
- Prepare the Vegetables: Dice the celery, red onion, and bell peppers into small, uniform pieces. Thaw the peas and set them aside.
- Make the Dressing: In a medium sized bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, paprika, salt, and pepper. Adjust the seasoning to taste.
- Combine the Ingredients: In a large mixing bowl, combine the cooked macaroni, shrimp, celery, red onion, bell peppers, peas, and parsley. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a quick stir, garnish with additional parsley or whole shrimp, and serve cold.
Notes
- Customization: You can add diced hard boiled eggs, shredded carrots, or even some chopped pickles for extra flavor.
- Make Ahead: This salad can be made up to a day in advance and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be stored in the fridge for up to 3 days.
- Healthy Swap: Replace the mayonnaise with half Greek yogurt for a lighter version.
Shrimp Macaroni Salad Recipe
Ingredients
- For the Salad:
- 8 oz elbow macaroni
- 1 lb cooked shrimp peeled, deveined, and chopped
- 1 cup celery finely chopped
- 1/2 cup red onion finely diced
- 1 cup sweet bell pepper red or yellow, diced
- 1/2 cup frozen peas thawed
- 1/4 cup fresh parsley chopped
- For the Dressing:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package instructions. Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
- Prepare the Shrimp: If using frozen shrimp, thaw them under cold running water. Pat them dry with paper towels. Chop the shrimp into bite sized pieces, leaving a few whole for garnish if desired.
- Prepare the Vegetables: Dice the celery, red onion, and bell peppers into small, uniform pieces. Thaw the peas and set them aside.
- Make the Dressing: In a medium sized bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, paprika, salt, and pepper. Adjust the seasoning to taste.
- Combine the Ingredients: In a large mixing bowl, combine the cooked macaroni, shrimp, celery, red onion, bell peppers, peas, and parsley. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a quick stir, garnish with additional parsley or whole shrimp, and serve cold.
Notes
- Customization: You can add diced hard boiled eggs, shredded carrots, or even some chopped pickles for extra flavor.
- Make Ahead: This salad can be made up to a day in advance and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be stored in the fridge for up to 3 days.
- Healthy Swap: Replace the mayonnaise with half Greek yogurt for a lighter version.
