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Shrimp pasta salad in a pink bowl with lemon wedges.
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Shrimp Macaroni Salad

5 from 49 votes
A delicious and refreshing shrimp macaroni salad is perfect for summer picnics. It's bursting with flavor and loaded with succulent seafood.
Prep Time12 minutes
Cook Time3 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings (Adjustable): 2
Calories: 769kcal

Ingredients

  • ½ pound large shrimp shelled and deveined
  • 1 cup dry macaroni
  • 1 small red onion finely chopped (about ¼ cup)
  • 1 small carrot finely chopped (about ¼ cup)
  • 1 rib celery finely chopped
  • 1 teaspoon sweet pickle relish
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dill weed
  • kosher salt
  • ground black pepper

DRESSING:

  • ½ cup mayonnaise
  • 1 ½ tablespoons lemon juice freshly squeezed
  • ½ teaspoon light brown sugar

Instructions

  • Cook dry macaroni in salted boiling water. Boil until macaroni is al dente. Drain aside.
  • In a small saucepan, add shrimp once water is boiling. Cook shrimp for 2 to 3 minutes or until shrimp turns pink/orange and opaque. Do not overcook. Drain.
  • Immediately transfer shrimp in a bowl with ice cold water for about 5 minutes to stop shrimp from further cooking. Then transfer to a plate, pat dry. Set aside.
  • In a large shallow bowl, combine mayonnaise, lemon juice, and light brown sugar. Mix well.
  • Assemble the salad. Add cooked macaroni and shrimp. Season with kosher salt, ground black pepper, garlic powder, and dill weed. Then add red onion, carrot, celery, and sweet pickle relish. Gently toss until ingredients are well-coated.
  • Chill before serving for at least an hour or two.

Notes

We used large fresh shrimp in this recipe. If you will buy frozen shrimp, opt for large or jumbo.
TIPS:
Do not use raw shrimp in your salad.
Once shrimp turned pink or orange and opaque, remove from the boiling water. Immediately transfer to an ice cold water. Add more ice if needed. Do not overcook shrimp. Overcooked shrimp will be rubbery.
Chill before serving. You may opt to refrigerate overnight. If you feel the need to add more dressing after it has been refrigerated overnight, simply add 1 or 2 tablespoons of mayonnaise, one at a time.

Nutrition

Calories: 769kcal | Carbohydrates: 65g | Protein: 26g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1062mg | Potassium: 543mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 2mg

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