Very Best Shrimp Macaroni Salad Recipes

SHRIMP MACARONI SALAD

Steps:

• Blanch pasta in boiling water for 9 minutes.
• Rinse in cold water.
• In a large bowl combine all other ingredients & toss with pasta.
• Cover & chill for flavors to combine.
• Stir well before serving.
• Makes about 2 quarts. Prep. time does not include "chilling".

HERBED MACARONI SALAD WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
• Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
• Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
• Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

SHRIMP MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

VERY BEST SHRIMP MACARONI SALAD

Steps:

• 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.
• Whisk all ingredients until well combined.
• Taste and adjust seasonings to your taste.
• Pour over the salad.

SHRIMP PASTA SALAD

Steps:

• Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
• In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
• If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

MOM'S SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

MACARONI SALAD WITH GRILLED SHRIMP

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
• Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.