Published: by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.
Jump to Recipe Jump to Video Print Recipe
If you want to be the most popular person at the picnic, make my Grandma's Shrimp Macaroni Salad! While the ingredients are fresh and delicious, the dressing is the true MVP and will have everyone running back for seconds!
Jump to:
- Why You’ll Love This Macaroni Salad with Shrimp
- Ingredient Information And Substitutions:
- How To Make This Shrimp Macaroni Salad Recipe
- Frequently Asked Questions
- Tips For Making Macaroni Shrimp Salad:
- Make it a meal
- Other Awesome Mac Salad Recipes:
- Shrimp Macaroni Salad Recipe
Why You’ll Love This Macaroni Salad with Shrimp
Macaroni salad is the quintessential summer side dish. It's one of those things I will make and then go back to all day, every day to nibble on until it’s gone.
And this macaroni salad recipe is a sure winner! It's my Grandma Eve's recipe, so you know it's going to be awesome (aren't Grandma recipes always awesome? You should try her Shrimp Dip- it's legendary in our family!). I can remember so many meals that include this shrimp pasta salad and everyone raving over it.
There is so much to love about this particular shrimp pasta salad- the meaty shrimp, crispy veggies and tender pasta. But the start of the show is the dressing which packs a flavorful punch. Here’s why you should make it:
- Very easy to make
- Common ingredients we all have
- Great to make ahead
- Easily customizable to your taste
- A real crowd pleaser
Ingredient Information And Substitutions:
- Macaroni- My family has always used medium-size shell pasta for this (so not the huge ones you might use for stuffed shells but not the tiny ones that would go into a soup- the in-between size). But if you have a smaller pasta that you prefer, you can totally use that.
- Vegetables- Diced celery and onion add a satisfying crunch. You can also substitute diced carrot or bell pepper if you prefer.If the onion flavor is too strong, you can take the edge off by soaking the diced onion in cold water for 10 minutes and draining well before adding to the salad. I also use fresh parsley in this salad for a nice fresh flavor and a pop of green.
- Wet ingredients- The dressing is king here! It’s a mayonnaise-based dressing. Lemon juice, yellow mustard, Worcestershire sauce and hot sauce bring the flavor to the next level. My hot sauce of choice is Frank’s Red Hot, but use what you have.
- Seasonings- Kosher salt, ground black pepper, garlic powder and a generous pinch of sugar round out the flavors.
How To Make This Shrimp Macaroni Salad Recipe
Step 1: Boil pasta
Boil your macaroni in salted water until al dente. Drain and run under cold water to cool completely.
Step 2: Make the dressing
Whisk together all dressing ingredients and taste. Adjust the seasonings and ingredients to your taste.
Step 3:Mix the salad
Add all ingredients to a large bowl and mix well. Refrigerate and serve.
Frequently Asked Questions
How long can this pasta salad sit out at room temperature?
Since it contains shrimp and mayonnaise, I encourage you to leave out for an hour max. You can also fill a foil pan or larger bowl with ice and place your bowl of shrimp mac salad into that.
How long will shrimp pasta salad last in the fridge?
Although this doesn’t freeze well, it will last 3-4 days covered in the refrigerator.
Can I prep shrimp pasta salad in advance?
Yes, you can make it the day before. I’d encourage you to make a little extra dressing to bring with you as the pasta can sometimes suck up the dressing.
Can I use canned shrimp instead of frozen shrimp?
You sure can, the shrimp won’t be as meaty, but it will still be delicious! Substitute with 3-4 seven ounce cans and be sure to drain and rinse them well.
How do you keep it from getting watery?
Drain the shrimp, pasta and veggies really well and stir before serving.
Tips For Making Macaroni Shrimp Salad:
- Buy shrimp that's already cooked, it's one less step for you. Frozen is best but canned will work.
- Cook the pasta to al dente. As it sits, it will absorb the dressing and soften up a little more.
- Make it ahead. Letting it sit in the dressing a little bit helps it all meld together and deepens the flavor.
- Taste the dressing as you go. This is pretty much the case for any cooking recipe (not so much baking) but take the measurements as a starting point and make this to your taste.
- Make a little extra dressing. Sometimes as it sits, the pasta sucks up the dressing, so it’s not a bad idea to make a half batch of the dressing to add if needed before serving (and if not, it tastes awesome on a green salad!). This is especially applicable if you’re making this a day ahead.
- This recipe makes a pretty large amount. If you're not serving a crowd, or you don't want as many left overs, half it.
- Leftovers and storage: This will last up to 4 days covered in the refrigerator.
Make it a meal
Here are some great recipes to serve alongside your Shrimp Mac Salad:
- Maple Dijon Grilled Pork Chops
- Easy Tomato Salad
- Balsamic Grilled Asparagus
- Blueberry Dump Cake
Other Awesome Mac Salad Recipes:
- Tuna Macaroni Salad
- Crab Pasta Salad
- Pesto Tortellini Salad
- Zesty Italian Pasta Salad
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie onInstagramandTikTok!
Shrimp Macaroni Salad Recipe
Jessy Freimann
If you want to be the most popular person at the picnic, make my Grandma's Shrimp Macaroni Salad! While the ingredients are fresh and delicious, the dressing is the true MVP and will have everyone running back for seconds!
4.99 from 81 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 10 servings
Calories 155 kcal
Ingredients
Salad:
- 1 pound medium shell pasta cooked per package directions to al dente
- ⅔ cup finely diced onion
- 1 ¼ cups finely diced celery
- 2 Tablespoons chopped fresh parsley
- 1 ½ pounds cooked large shrimp peeled, deveined and roughly chopped into large chunks
Dressing:
- 1 cup mayonnaise
- 2 Tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1-2 generous pinch sugar
- ½ teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Salad:
Combine all ingredients in a large mixing bowl.
Add dressing and mix well to combine.
Refrigerate for at least 1 hour or until you're ready to serve.
Dressing:
Whisk all ingredients until well combined.
Taste and adjust seasonings to your taste.
Pour over the salad. Refrigerate until serving.
Video
Notes
- Buy shrimp that's already cooked, it's one less step for you. Frozen is best but canned will work.
- Cook the pasta to al dente. As it sits, it will absorb the dressing and soften up a little more.
- Make it ahead. Letting it sit in the dressing a little bit helps it all meld together and deepens the flavor.
- Taste the dressing as you go. This is pretty much the case for any cooking recipe (not so much baking) but take the measurements as a starting point and make this to your taste.
- Make a little extra dressing. Sometimes as it sits, the pasta sucks up the dressing, so it’s not a bad idea to make a half batch of the dressing to add if needed before serving (and if not, it tastes awesome on a green salad!). This is especially applicable if you’re making this a day ahead.
- This recipe makes a pretty large amount. If you're not serving a crowd, or you don't want as many left overs, half it.
- Leftovers and storage: This will last up to 4 days covered in the refrigerator.
Nutrition
Serving: 0.75cupCalories: 155kcalCarbohydrates: 1gProtein: 0.3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 9mgSodium: 394mgPotassium: 18mgFiber: 0.1gSugar: 0.4gVitamin A: 16IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!
« Italian Pizza Sauce
Crab Pasta Salad »
Reader Interactions
Comments
Bec says
This is great timing! I just bought some of the tiny shrimp on sale at the grocery store. This will make a great side dish this week!
Reply
Jessy Freimann says
Perfect! Enjoy :)
Reply
Amber says
I was looking for a savory whole shrimp (chopped) macaroni salad salad for this 4th! I am making this one!! THANKS!
Reply
Janet S Kammerer says
Family enjoyed this on Memorial Day. Even the 1 person who doesn't like shrimp ate it.
Jessy Freimann says
Wow, that's fantastic, Janet- so glad it was a hit <3
Reply
Betty says
Big plump shrimp are what makes thee difference in macaroni salad …
Reply
Tara Teaspoon says
I understand the "going back to the fridge for tastes!" thing. I'm sure I'll be doing that on this salad! Thank you!
Reply
Jessy Freimann says
It gets me every time! Enjoy :)
Reply
Kat Jeter says
I can see why this makes you so popular! What an amazing pasta salad. Looking forward to making it for my summer potlucks!
Reply
Jessy Freimann says
Thanks Kat- I hope you enjoy it!
Reply
Megan @ Megunprocessed says
Celery and onion just make a pasta salad pop! Love those flavors together!
Reply
Jessy Freimann says
I totally agree- the flavors and especially the crunch!!
Reply
Carolyn says
This sounds incredible! I can't wait to try making this!
Reply
Jessy Freimann says
Thanks Carolyn!
Reply
Denise says
I made this salad a couple of days ago and everyone enjoyed it! What a delicious sauce....! A keeper for me. Thanks!
Reply
Jessy Freimann says
Thanks Denise- I'm so glad you loved it as much as we do!
Reply
Kelly Mathieu says
Thank you for the recipe my family loved it just made it today as a side for fried catfish nuggets. I made an extra batch of the dressing and we dipped the nuggets in it mmmmgood!
Reply
Jessy Freimann says
Awwww thank you Kelly- I'm so glad you loved it and BRILLIANT idea with the dressing! On a side note, catfish nuggets sound delicious- where can I find that recipe? Yum!
Reply
Kelly Mathieu says
Oh I'm chagrined to say there is no recipe... I buy the fresh catfish nuggets prepackaged from the grocery and fry them in canola oil using a prepackaged fish fry batter. The directions are on the package of batter 😇
Reply
Jessy Freimann says
I love it - work smarter, not harder! I am definitely going to have to make some. I haven't had catfish in ages and I miss it! Thank you for sharing!
Reply
Mary Oczkowski says
I made this today and it is delicious. I'm thinkiing next time, I might try it with smoked salmon instead of shrimp. Can't wait to try the dressing as a dip like Kelly Mathieu did!
Reply
Jessy Freimann says
I'm so glad you liked it! Smoked Salmon sounds like a seriously delicious addition- please let me know how you like it with that :)
Reply
Rena says
OMG! This will be my go to from now on till infinity! Did what you instructed and kept tasting, thought it needed a little more zing so added about a quarter cup Miracle Whip. Perfection for my family’s tastes! Thank you so much for sharing.
Reply
Jessy Freimann says
I'm so glad you love it as much as we doo! It sounds like you made a tasty addition!- thanks for sharing!
Reply
Karen says
Can I use a spring onion instead of a regular onion
Reply
Jessy Freimann says
You can totally use spring onions. The flavor may be a little stronger, but if you like onions this will be a good swap. Enjoy!
Reply
See AlsoClassic Macaroni Salad
Diana says
I made this for my family for Nochebuena - absolutely DELICIOUS! I wanted to incorporate seafood somewhere in our dinner, and this is perfect. We haven't even had dinner yet but I had to get a bowl for myself because it was that good. I'm in love with the dressing too! I added some carrots for some more crunch and color. I can tell I'll be making this over and over! Thank you so much!
Reply
Jessy Freimann says
I'm so happy you loved it and will be making it again! The carrots sound like an awesome addition :)
Reply
Verne says
Can I leave out the hot sauce
Reply
Jessy Freimann says
Hi Verne- you totally can. But maybe add a tiny bit extra of the other ingredients to balance it out (taste it as you go). Enjoy!
Reply
Lorraine says
I've made this three times now, first time exactly as written (an excellent base recipe!), the second time swapping scallions for the onion and adding finely grated lemon zest (I loved it, but my hubby thought it was too strong), and now a third time. Today I went a little wild on the changes/additions: scallions again, extra 2T lemon juice, about 1/4 - 1/3 cup sour cream, 2T dried dill, swapped cayenne (1/8 t) for the hot sauce, and added a diced red pepper. YUM.
Reply
Jessy Freimann says
Lorraine, your additions sound SO delicious! Great job! Thanks so much for sharing- I'm glad you love it <3
Reply
Lisa says
Everyone loved it, got tired of making my famous tuna macaroni salad so I tried this instead for my brother’s barbecue, the only thing I did different was adding a little miracle whip and hard boiled eggs to give it a little boost, now this is my go to dish for barbecues
Reply
Jessy Freimann says
Yay- thanks for sharing Lisa! So glad you loved it!
Reply
Justin says
First attempt and folks were asking for 2nds and 3rds!
Reply
Jessy Freimann says
Yaaaassssss! So glad to hear it!
Reply
Eric says
Family loved it......excellent recipe thanks.
Reply
Jessy Freimann says
So glad you enjoyed it!
Reply
Maria says
Love this! My only change was to add some OLD BAY seasoning since I’m from Maryland and we put that on everything. Such a great recipe - thanks!
Reply
Jessy Freimann says
Yum- I bet it's great with Old Bay! So glad you loved it!
Reply
Jenny says
I’m from Maryland too. I added Old Bay. It’s delicious. Thank you!
Reply
Jessy Freimann says
So awesome Jenny- it's so much fun hearing the different ways people make these recipes their own <3
Reply
Beverly says
I. Would have to add some Old Bay seasoning
Reply
Jessy Freimann says
You should try it with that addition- I've had several readers add it with great success :) I always encourage people to adapt my recipes to make them their own (which is very easy here since it's not baking). Give it a try!
Reply
Rod Miller says
This recipe is very good but I kicked it up a notch by adding 1 tsp of Old Bay Seasoning which really brought out the flavor of the Shrimp! Even if you added 1 1/2 Tsp of Old Bay Seasoning depends on your taste! You can start with one Tsp and add until you hit your magic level!
Reply
Jessy Freimann says
Thanks for sharing Rod- it sounds like a delicious addition!
Reply
Anita Joy says
Made this tonight for our church share group. Love it!
Reply
Jessy Freimann says
So glad you loved it Anita! It's perfect for a crowd!
Reply
John howard says
First rating I've ever given,, but this recipe is deserving. I did however add a twist , got shrimp from butcher already seasoned (old bay) and read hot Saudi wrong and put 2 teaspoons in..Wow what a dish, willl definitely make again as original recipe call for because this is excellent!
Reply
Jessy Freimann says
Thanks John- I'm so glad you loved it! Sounds like delicious changes!
Reply
Joanne says
I made this today to take to a Memorial Day barbecue at my brother's. I added a egg, celery salt and celery seed. This is the BEST macaroni salad I have ever made. I will always use this recipe from now on. Thank you for sharing. Delicious 😋😋
Reply
Jessy Freimann says
Hi Joanne- What awesome additions you made- they sound delicious! I'm so glad you loved this!
Reply
Danielle says
I was skeptical about this but I gave it a try. Oh my goodness! I’m so very impressed. I did add a bit of pickle juice just because to me it was missing something. We have a big family event coming up next month and this will be on my list for the potluck! Thank you!!!!
Reply
Jessy Freimann says
I'm so glad you loved it Danielle- I bet it tasted fantastic with the pickle juice, what a great idea!
Reply
Ashlee says
The ingredients seemed so weird to me but I decided to try it anyway. I'm so glad I did! This was a hit with the whole family, even my shrimp hating husband. Will definitely be making this again!
Reply
Jessy Freimann says
It's funny you say that, the first time I made it I felt the same way- and ended up loving the flavor combo as well! So glad you loved it!
Reply
Val says
Just made this for a holiday salad to bring and was a huge hit..Hostess wanted the recipe the next day…I did add 2 hard boiled chopped eggs and some seasoning salt..thank you..great one to use for large gatherings!
Reply
Jessy Freimann says
I'm so glad to hear that Val- your additions sound delicious!
Reply
Suzanne says
Followed the recipe as written and it was delicious. Thanks for sharing the recipe. I’ll be making it frequently. Thanks!
Reply
Dorothy Bollmeier says
Wondering about the amount of onion. Concerned it might over power other ingredients.
Reply
Jessy Freimann says
You can totally reduce it if that's your preference.
Reply
Scott Allen says
This is a wonderful recipes and super easy to put together
Reply
Amber says
I was looking for a savory whole shrimp (chopped) macaroni salad salad for this 4th! I am making this one!! THANKS!
Reply
Lynda says
Can you keep the dressing in the fridge for later uses
Reply
Melanie Blair says
Wow!!!! Awesome flavor!! I actually cubed the shrimp in small pieces, added peas and red peppers!! Made it for mother's day tomorrow!! Tu so much for the recipe!! Adding it to my "go to" sides or just a great meal!!😋😋😊😊❤️
Reply
Ashley says
I made this pasta salad on 4th July with hopes it would remind of my nana’s shrimp macaroni salad she used to make for bbq’s and it definitely tasted like hers brought back some wonderful memories for my family ! Thank you for this recipe! I’m now making a some without shrimp for my husband (he’s allergic) but he loved the portion I set aside for him that now he wants it with his sandwiches to take to work. Thanks again!!
Reply
THOMAS ONEILL says
I HAD THE OPPOURTUNITY TO ASSEMBLE YOUR SHRIMP AND MACARONI SALAD FOR THIS PAST 4TH OF JULY GET TOGETHER AT MY SONS HOME , YOUR SALAD WAS A HIT ! THANK YOU . I WILL BE USING THIS RECEIPE MANY TIMES IN THE FUTURE .
Reply
Marie S. says
This salad is AMAZING
Reply
Mary Walters says
The recipe was halved since I knew the full amount would be too much. I added 3 hard boiled eggs, chopped large sautéed shrimp, sweet pickle relish, apple cider vinegar and Old Bay seasoning. Waiting for the salad to chill was the most difficult thing about it.
Reply
4.99 from 81 votes (56 ratings without comment)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
