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shrimp macaroni salad

This delightful Shrimp Macaroni Salad is a perfect blend of tender macaroni, succulent shrimp, crisp vegetables, and a creamy dressing. It makes for an excellent side dish at picnics, barbecues, or as a light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 mixing bowl
  • 1 whisk or fork
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 8 ounces macaroni
  • 1 pound cooked shrimp, peeled and deveined You can use frozen shrimp; just ensure they are thawed and drained before cooking.
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1 cup celery, diced
  • 1 cup bell pepper, diced For added flavor, consider incorporating other vegetables like cherry tomatoes or peas.
  • 1/2 cup red onion, diced
  • to taste none salt and pepper Taste and adjust seasoning with salt and pepper if necessary.
  • optional none fresh parsley for garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to cool down. Set aside in a large mixing bowl.
  • In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, lemon juice, salt, and pepper.
  • Add the cooked shrimp, diced celery, bell pepper, and red onion to the bowl with the macaroni. Pour the dressing over the mixture and gently stir until all ingredients are well combined.
  • Taste and adjust seasoning with salt and pepper if necessary.
  • Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  • When ready to serve, stir again, garnish with fresh parsley if desired, and enjoy!

Notes

You can use frozen shrimp; just ensure they are thawed and drained before cooking.
For added flavor, consider incorporating other vegetables like cherry tomatoes or peas.
This salad can be made a day in advance; it often tastes even better the next day as the flavors develop further.