Creamy Shrimp Macaroni Salad

Why We Love This Recipe

• Creamy Seafood Flavor: The mayonnaise dressing coats the shrimp and pasta perfectly for that classic seafood deli-style texture.
• Perfect Summer Side: Served cold, this pasta salad is refreshing and ideal for picnics, cookouts, and warm-weather meals. So is our Shrimp Ceviche with Cooked Shrimp.
• Easy to Make Ahead: The salad tastes even better after chilling, making it a great option for meal prep or entertaining.
• Balanced Texture: Tender shrimp, soft pasta, and crisp vegetables create the perfect contrast in every bite.

Key Ingredients

Here's everything you'll need to make this summer shrimp pasta salad.

• Cooked Salad Shrimp: Small cooked shrimp or salad shrimp work best because they mix evenly throughout the pasta salad and provide a seafood flavor in every bite.
• Elbow Macaroni: Classic macaroni pasta gives the salad its traditional texture and holds the creamy dressing well.
• Celery: Finely diced celery adds freshness and crunch that balances the creamy mayonnaise dressing.
• Red Onion: A small amount of very finely minced onion provides sharp flavor without overpowering the shrimp.
• Grated Carrot: Adds a subtle sweetness and color that brightens the seafood pasta salad.
• Fresh Parsley and Dill: Parsley and Dill add a clean herb flavor that complements the shrimp and balances the richness of the dressing.
• Mayonnaise: The creamy base of the dressing that creates the classic macaroni salad texture.
• Lemon Juice: A small amount brightens the dressing and balances the richness of the mayonnaise.
• Paprika: Adds mild warmth and color that enhances the seafood flavor.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Mayonnaise: Substitute half sour cream for a slightly lighter dressing with extra tang.
• Shrimp: Imitation crab meat or lump crab meat can be added or substituted to create a seafood macaroni salad variation.
• Elbow Macaroni: Small shells or ditalini pasta work well if elbow macaroni is unavailable.
• Flavor: Add ½ teaspoon Old Bay seasoning for a coastal seafood flavor.

How To Make Creamy Shrimp Macaroni Salad

STEP ONE: Prepare the Macaroni

Cook the elbow macaroni in salted boiling water until tender. Drain, rinse briefly under cool water, and allow the pasta to cool completely.

STEP TWO: Prepare the Dressing

In a large bowl, whisk together the mayonnaise, lemon juice, paprika, salt, and black pepper until smooth. Stir in the chopped parsley and dill.

STEP THREE: Prepare the Shrimp Mixture

Add the cooked shrimp, diced celery, minced red onion, and grated carrot to the dressing and stir until evenly coated.

STEP FOUR: Combine the Pasta

Add the cooled macaroni to the bowl and gently fold everything together until the pasta and shrimp are evenly coated in the creamy dressing.

Cover and refrigerate for 30-60 minutes before serving.

Storage

Store shrimp macaroni salad in an airtight container in the refrigerator for up to two days. Because it contains seafood and mayonnaise, it should always be kept chilled and not left at room temperature for extended periods. Stir gently before serving to redistribute the dressing.

Shrimp Macaroni Salad Recipe FAQs

📖 Recipe

Creamy Shrimp Macaroni Salad

Jami Powell

Creamy Shrimp Macaroni Salad is a classic seafood pasta salad recipe that delivers cool summer flavor, simple prep, and deli-style comfort. Shrimp, crisp vegetables, and pasta are tossed together in a creamy dressing seasoned with paprika and lemon juice, creating a refreshing pasta salad perfect for potlucks or family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 55 minutes mins

1x2x3x

Course Salad

Cuisine Seafood

Servings 6

Calories 379 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound cooked salad shrimp (thawed if frozen and patted dry)
• ▢ 1½ cups dry elbow macaroni
• ▢ 2 celery stalks finely diced
• ▢ 2 tablespoons very finely diced red onion
• ▢ 2 tablespoons finely grated carrot
• ▢ 2 tablespoons chopped fresh parsley
• ▢ 1 tablespoon chopped fresh dill optional

Shrimp Pasta Dressing

• ▢ ¾ cup mayonnaise
• ▢ 1 tablespoon lemon juice
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon salt
• ▢ freshly cracked black pepper to taste

Instructions

 

• Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions until tender. Drain and rinse briefly under cool water to stop the cooking, then allow the pasta to cool completely.
• In a large mixing bowl, whisk together the mayonnaise, lemon juice, paprika, salt, and freshly cracked black pepper until smooth. Stir in the chopped parsley and dill.
• Add the cooked shrimp, diced celery, finely minced red onion, and grated carrot to the bowl with the dressing. Stir until the ingredients are evenly coated.
• Add the cooled elbow macaroni and gently fold everything together until the pasta and shrimp are well coated.
• Cover and refrigerate the salad for 30-60 minutes so the flavors blend and the dressing thickens slightly. Stir once before serving and adjust seasoning if needed.

Save This Recipe 💌

Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!

Video

Notes

Cooking Notes

Allow the pasta to cool completely before mixing so the dressing stays thick and creamy. Chilling the salad before serving helps the flavors blend.

Tips for Best Results

• Let the macaroni cool before mixing to keep the dressing smooth.
• Dice celery and onion finely so the texture stays balanced.
• Fold the pasta in gently so the shrimp stay intact.
• Chill the salad before serving so the dressing thickens.

How to Know It's Ready

The salad is ready when the pasta and shrimp are evenly coated with dressing, and the flavors have blended after chilling. The texture should be creamy but not runny, with pasta fully coated.

Nutrition

Calories: 379kcalCarbohydrates: 28gProtein: 15gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 107mgSodium: 710mgPotassium: 208mgFiber: 1gSugar: 2gVitamin A: 1195IUVitamin C: 3mgCalcium: 56mgIron: 1mg

Did you make this recipe?Tag @powell.family.cooking on Instagram