Creamy Shrimp Macaroni Salad
This creamy Shrimp Macaroni Pasta Salad is my go-to pasta salad for summer picnics and potlucks. It’s quick and easy to make ahead of time and adds splash of color and fresh flavors to any summer party or family gathering. Perfect for a crowd!
This shrimp pasta salad is a fresh take on my lemon shrimp pasta or a classic macaroni salad. It’s quick and easy to make in about 30 minutes with a few simple ingredients. Perfect for summer meal-prep and slow summer days.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Shrimp – You can use thawed raw or fresh shrimp, deveined and tailed. I like to use the small, mini, baby shrimp as it mixes well with the pasta. Pre-cooked shrimp work as well. Simply sauté the garlic in olive oil, remove it from the heat, and add the pre-cooked shrimp. Season with salt and pepper.
- Macaroni – Cook and cool the al-dente elbow pasta first thing. You can even make the macaroni a few hours in advance. While macaroni is a classic choice, you can also use penne, bowtie, or any pasta shape you prefer.
- Red onion – Red onion works best. Alternatively, you can use shallots or green onions.
- Celery – It adds a texture and flavor to the pasta salad while not overpowering the other ingredients.
- Red bell pepper – Extra crunch and vibrant color for the salad. Orange, yellow, or green bell pepper work well too.
- Cucumber – A great summer vegetable that adds extra freshness.
- Lemon – Make sure to juice AND zest the lemon for extra flavor. Lime would work as well.
- Mayonnaise – Full-fat, or reduced-fat mayonnaise both work for this recipe. Stretch it with some Greek yogurt or sour cream for a lighter taste. Here are my homemade mayonnaise and Instant Pot yogurt recipes if you want to make either from scratch.
- Dill – Fresh chopped dill adds a distinct flavor to the dressing that works well with seafood. You can also use fresh parsley or chives.
- Garlic – Gives the shrimp extra flavor. I suggest using fresh minced garlic.
Variations
Spice it up: Add a little extra spice with cajun spiced shrimp instead of garlic shrimp. Alternatively add some hot sauce to the dressing such as Sriracha, chili flakes, or powder.
Grilled pineapple: Make it a tropical salad by adding chopped grilled pineapple.
Surf and turf: Pan-fry some chorizo slices before adding the garlic and shrimp for a savory surf and turf version.
How to make shrimp macaroni salad
See the recipe card for full information on the steps.
- Cook the garlic shrimp in olive oil until they turn pink.
- Combine the lemon dill dressing ingredients in a small bowl.
- Add the cooked and cooled garlic shrimp, pasta, and chopped vegetables to a large bowl.
- Add the dressing and mix to combine.
Serving
This shrimp pasta salad recipe is perfect for parties, potlucks, or large family gatherings. It’s easy to make in large batches, and it can be made ahead of time. Just give it a good stir before serving if the dressing has settled. Add a little pickle juice if it has become too dry. Garnish with extra dill.
Storage tips
Seafood pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep it chilled to maintain freshness. I don’t recommend freezing the salad.
More shrimp recipes
For more simple shrimp dishes, check out the following recipes:
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Shrimp Macaroni Salad
Ingredients
Garlic Shrimp
- 1 pound fresh shrimp deveined, tailed
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Lemon Dill Dressing
- 1 tbsp chopped fresh dill
- 1 cup mayonnaise plain
- 2 tbsp lemon juice juice of one large lemon
- 1 tsp lemon zest zest of one large lemon
- 1/4 tsp salt
- 1/8 tsp pepper
Macaroni Salad
- 8 oz dry macaroni pasta
- 1 celery rib sliced, 1/2 cup
- 1/2 red onion finely chopped, 1/4 cup
- 1 red bell pepper diced, 1/2 cup
- 1/2 cucumber diced, 1/2 cup
Instructions
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, salt, and black pepper. Cook until the shrimp turns pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.1 pound fresh shrimp, 2 cloves garlic, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- In a small bowl, combine chopped dill, mayonnaise, lemon juice, lemon zest, salt, and pepper. Whisk until well combined. Adjust seasoning to taste.1 tbsp chopped fresh dill, 1 cup mayonnaise, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, 1/8 tsp pepper
- Cook the macaroni al dente according to the package directions and rinse it with cold water. In a large mixing bowl, combine the cooled macaroni pasta, sliced celery ribs, finely diced red onion, diced red bell pepper, and cucumber.8 oz dry macaroni pasta, 1 celery rib, 1/2 red onion, 1 red bell pepper, 1/2 cucumber
- Add the cooked garlic shrimp to the macaroni salad after they have cooled slightly. Pour the lemon dill dressing over the salad and toss gently to coat everything evenly. Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Once chilled, give the salad a final toss. Garnish with extra dill before serving for an extra burst of flavor and color.
