Shrimp Macaroni Salad is a cold, creamy pasta salad with tender shrimp, crisp veggies, and a tangy, seasoned dressing. Perfect for potlucks, picnics, and weekday dinner.
If you’ve ever wondered what to bring to a summer potluck that isn’t the same old potato salad, this Shrimp Macaroni Salad might be your answer!
It’s creamy, bright, and has that perfect combo of tender pasta, sweet shrimp, and crisp fresh veggies.
The Old Bay and lemon juice give it a little kick, so every bite wakes up your taste buds.
I like how this recipe checks all the boxes. It’s super easy to make ahead, uses simple pantry ingredients, and stays nice and cold in a cooler or fridge.
Personally, I love a big scoop of this beside a grilled burger or a pile of chicken wings.
Shrimp Macaroni Salad is one of those recipes that feels nostalgic but still fresh. It’s simple, satisfying, and just a little bit special with the shrimp and Old Bay seasoning.
If you want to make it a heartier meal, then why not serve it with Honey Mustard Chicken Legs, Mayonnaise Chicken Breasts, or Garlic Parmesan Wings.
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Shrimp
Shrimp is one of the most popular seafood choices in the U.S. It cooks quickly and soaks up flavor well.
For this recipe, you can use fresh (cooked) or frozen shrimp. If you’re using frozen, thaw it in the fridge overnight or run it under cold water. I like buying pre-cooked shrimp to save time!
Why You'll Love This Recipe
- Ready in about 30 minutes, plus chill time.
- Cold and refreshing. Perfect for warm weather.
- Meal-prep friendly. Stays tasty for a few days.
- Customizable. Switch up veggies, pasta shapes, or seasonings.
- Crowd-pleasing. Great for potlucks, BBQs, and holidays.
Ingredients
You only need simple pantry ingredients for this recipe!
- Elbow Macaroni. Classic shape for pasta salads. Holds the dressing nicely. Small shells or rotini work too.
- Cooked Shrimp. Fresh or frozen (defrosted safely). Small salad shrimp are ideal.
- Mayonnaise. Gives creaminess and binds the salad together.
- Sour Cream. Adds a bit of tang and lightens up the mayo.
- Dijon Mustard. A bit of sharpness that wakes up the dressing.
- Lemon Juice. Fresh lemon juice brightens everything up.
- Old Bay Seasoning. A must for that coastal seafood flavor.
- Celery. Adds crunch and freshness.
- Red Bell Pepper. Sweet and colorful.
- Cucumber. Makes the salad feel lighter and juicy.
- Fresh Parsley. A burst of green flavor.
- Salt and Pepper. To taste. Don’t skip the seasoning step.
See the recipe card for quantities and method.
How to Defrost Frozen Cooked Shrimp
1. Use the fridge when possible.
Place the frozen cooked shrimp in a bowl or sealed bag. Put it in the fridge for 8-12 hours or overnight. This is the safest method because it keeps the shrimp at a safe temperature as it thaws.
2. Quick thaw in cold water.
If you need the shrimp sooner, put them in a sealed plastic bag. Submerge the bag in a bowl of cold water (not warm or hot). Change the water every 30 minutes. It usually takes about 30-45 minutes to thaw a pound of cooked shrimp this way.
3. Drain and pat dry.
Once thawed, drain any excess liquid and gently pat the shrimp dry with paper towels. This keeps your salad or dish from getting watery.
Tips:
- Never thaw shrimp at room temperature on the counter.
- Don’t use warm or hot water. It can cause uneven thawing and raise the risk of bacteria.
- Once thawed, keep shrimp refrigerated and use within 1-2 days.
How to make Shrimp Macaroni Salad
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Cook the macaroni according to the package instructions. Drain and rinse with cold water to cool it down. Set aside.
Meanwhile, dice the veggies.
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice and Old Bay seasoning.
Add the cooled cooked macaroni to the bowl with the dressing. Toss to coat the macaroni evenly.
Add the cooked (defrosted) shrimp, celery, red onion, red bell pepper, cucumber and parsley to the bowl. Gently toss everything together until well mixed.
Season with salt and pepper to taste.
Cover the bowl and refrigerate for at least 1 hour to allow the flavours to blend together.
Before serving, give the shrimp macaroni salad a good stir to make sure that the dressing is evenly distributed.
Serving Suggestions
- Serve with fried chicken.
- Pair with grilled burgers or hot dogs.
- Scoop onto a bed of lettuce.
- Make lettuce wraps with it.
- Add to a wrap with extra veggies.
- Serve as a side with grilled fish.
- Pack into meal prep containers with crackers.
- Top with extra Old Bay for garnish.
- Serve in individual mason jars for picnics.
- Put on a sandwich roll for a shrimp salad sandwich.
Variations
- Use crab meat instead of shrimp.
- Try smoked salmon for a twist.
- Add chopped hard-boiled eggs.
- Use Greek yogurt instead of sour cream.
- Stir in a bit of chopped dill pickles.
- Use small shells or rotini pasta.
- Add a handful of thawed peas.
- Use spicy Cajun seasoning instead of Old Bay.
- Swap parsley for fresh dill.
- Make it spicy with diced jalapeño.
More Seafood Recipes
Storage, Freezing & Make Ahead
Make it ahead the day before so the flavors meld together. If it seems dry, stir in a spoonful of mayo before serving.
Store covered in the fridge for up to 2 days.
Do not freeze. The dressing will separate and the veggies will get soggy.
Recipe Tips
- Rinse the cooked pasta under cold water. This stops it from cooking more and keeps the salad cool.
- Use small shrimp so you get some in every bite.
- Chill the salad at least an hour so the flavors blend.
- Dice the veggies small and evenly so every bite is balanced.
- Taste before serving and adjust salt, pepper, or lemon juice as needed.
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📖 Recipe
Shrimp Macaroni Salad
Ingredients
- 8 ounces elbow macaroni or other pasta
- ½ pound cooked shrimp defrosted if frozen
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons Old Bay Seasoning
- ½ cup diced celery
- ¼ cup diced red bell pepper
- ½ cup diced cucumber
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook the macaroni according to the package instructions. Drain and rinse with cold water to cool it down. Set aside.
- Meanwhile, in a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice and Old Bay seasoning.
- Adde the cooled cooked macaroni to the bowl with the dressing. Toss to coat the macaroni evenly. Add the cooked (defrosted) shrimp, celery, red onion, red bell pepper, cucumber and parsley to the bowl. Gently toss everything together until well mixed.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavours to blend together.
- Before serving, give the shrimp macaroni salad a good stir to make sure that the dressing is evenly distributed.
Notes
- Rinse the cooked pasta under cold water. This stops it from cooking more and keeps the salad cool.
- Use small shrimp so you get some in every bite.
- Chill the salad at least an hour so the flavors blend.
- Dice the veggies small and evenly so every bite is balanced.
- Taste before serving and adjust salt, pepper, or lemon juice as needed.
- Ensure that your shrimp are cooked and cooled before using.
- If using frozen cooked shrimp, defrost safely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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