Shrimp Macaroni Salad
Creamy, refreshing, and bursting with flavor, this Shrimp Macaroni Salad is the perfect addition to your next gathering or weeknight meal. Featuring tender elbow macaroni, succulent shrimp, and a medley of crisp veggies like celery, red bell pepper, and red onion, this dish strikes the perfect balance between hearty and zesty. The tangy dressing, made with mayonnaise, sour cream, lemon juice, and a touch of Dijon mustard, gives every bite a luscious, creamy texture with a bright citrus kick. Finished with a sprinkle of paprika and fresh parsley, this chilled pasta salad is as visually appealing as it is delicious. Ready in just 25 minutes and ideal for summer picnics, potlucks, or an easy family dinner, this shrimp pasta salad is sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound shrimp (cooked, peeled, and deveined)
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 cup celery (finely chopped)
- 0.5 cup red bell pepper (finely diced)
- 0.25 cup red onion (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool the pasta completely, then set aside.
While the pasta cooks, prepare the shrimp. If using raw shrimp, boil them in salted water for 2-3 minutes or until they turn pink and opaque. Drain, cool, and dice into bite-sized pieces if needed.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
Add the cooked macaroni, shrimp, celery, red bell pepper, red onion, and parsley to the dressing. Gently stir until all the ingredients are well coated and combined.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final stir and adjust the seasoning with additional salt and pepper if needed.
Transfer the salad to a serving bowl and garnish with a sprinkle of paprika and extra parsley if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.4 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
