This shrimp macaroni salad is creamy, packed with flavor, and loaded with big chunks of tender shrimp in every single bite. With a zesty homemade dressing that takes just minutes to whisk together, this crowd-pleasing side dish is ready for the fridge in about 20 minutes. It's the perfect bring-along for cookouts, potlucks, and picnics all year long.
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I honestly can't remember a single family barbecue growing up that didn't have some version of macaroni salad on the table. But it was always the same old plain stuff with too much mayo and barely any flavor. A few summers ago, I decided to change that. I had a pound and a half of gorgeous large shrimp sitting in my fridge after a grocery run, and on a whim, I tossed them right into my usual mac salad. My husband walked into the kitchen, peeked into the bowl, and said, "Wait, there's SHRIMP in here?" He ate three servings before dinner even started. That was the moment I retired my old recipe for good. Since then, I've tested this version more times than I can count, tweaking the dressing until it hit that perfect balance of tangy, savory, and just a little sweet. This is the one my whole family fights over at every single gathering.
Why You'll Love This Shrimp Macaroni Salad
- Incredibly flavorful dressing - the combination of lemon juice, Worcestershire sauce, yellow mustard, and a splash of hot sauce gives this salad a depth of flavor that plain mac salads just can't touch
- Packed with protein - 1 ½ pounds of large shrimp means you get chunky, satisfying bites of seafood in every forkful
- Quick and easy - about 20 minutes of hands-on time, then the fridge does the rest
- Feeds a crowd - this recipe makes a generous amount, so it's perfect for parties and potlucks
- Tastes even better the next day - the flavors meld beautifully overnight, making it an ideal make-ahead dish
- Endlessly customizable - add hard-boiled eggs, diced bell peppers, or fresh herbs to make it your own
Shrimp Macaroni Salad Ingredients
Here's what you'll need for this show-stopping pasta salad. The ingredients are simple, but together they create something really special.
For the Salad:
- 1 pound medium shell pasta - cooked to al dente per package directions (shells catch all that creamy dressing in their little cups!)
- 1 ½ pounds cooked large shrimp - peeled, deveined, and roughly chopped into big chunks
- ⅔ cup finely diced onion - white or yellow both work great
- 1 ¼ cups finely diced celery - for that satisfying crunch in every bite
- 2 tablespoons chopped fresh parsley - adds a pop of freshness and color
For the Dressing:
- 1 cup mayonnaise - use your favorite brand (I stick with Hellmann's, but Duke's fans, you do you!)
- 2 tablespoons lemon juice - fresh is always best
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard - gives the dressing a subtle tangy backbone
- 1-2 generous pinches of sugar - this won't make it sweet, just rounds out the acidity beautifully
- ½ teaspoon hot sauce - just enough for a gentle kick (I use Frank's RedHot)
- 1 teaspoon Worcestershire sauce - the secret weapon for adding savory depth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Check the recipe card below for complete measurements.
Quick Substitution Notes
- No shell pasta on hand? Elbow macaroni, rotini, or any short ridged pasta works perfectly. The ridges and cups are what grab onto that dressing, so avoid smooth shapes like penne.
- Want it lighter? Swap half the mayonnaise for Greek yogurt. You'll still get plenty of creaminess with a tangy twist and fewer calories.
- Don't have Worcestershire sauce? A splash of soy sauce gives you that same savory punch, though the flavor will be slightly different.
How to Make Shrimp Macaroni Salad
Make the Dressing First
- Whisk it up. In a medium bowl, combine the mayonnaise, lemon juice, garlic powder, yellow mustard, sugar, hot sauce, Worcestershire sauce, salt, and pepper. Whisk everything together until it's smooth and well combined. Now take a little taste - does it need more salt? A bit more lemon? Another dash of hot sauce? THIS is the moment to get it exactly right, because the dressing is what makes this whole salad sing.
Build the Salad
- Cook and cool your pasta. Cook the shell pasta according to the package directions until it's al dente (firm but cooked through, with just a little bite). Drain it, rinse under cold water to stop the cooking, and let it cool completely. Don't skip the rinsing here - warm pasta will wilt your veggies and make the dressing slide right off.
- Prep your shrimp and veggies. While the pasta cools, chop your cooked shrimp into large, generous chunks. You want them big enough that you can actually taste the shrimp in every bite - I aim for roughly ¾ inch pieces. Finely dice the onion and celery, and chop the fresh parsley.
- Combine everything. Add the cooled pasta, chopped shrimp, diced onion, celery, and parsley to a large mixing bowl. Pour that gorgeous dressing right over the top and toss everything together until every piece of pasta and shrimp is coated.
- Chill and let the magic happen. Cover the bowl tightly and refrigerate for AT LEAST 1 hour before serving. I know it's tempting to sneak a bite right away (guilty!), but the chill time lets the pasta absorb some of that dressing and all the flavors come together. Right before serving, give it a good stir and taste - you might want one last squeeze of lemon or a pinch of salt.
Pro Tip
The pasta will soak up dressing as it sits, especially overnight. If it looks a little dry before serving, whisk up a small half-batch of the dressing and fold it in. This trick keeps your shrimp macaroni salad perfectly creamy even on day two.
Storage and Reheating Tips
- Refrigerator: Transfer leftovers to an airtight container and store in the fridge. Your shrimp macaroni salad will stay fresh for 3-4 days. Give it a good stir before serving, and add a spoonful of mayo or a squeeze of lemon if it's dried out a bit.
- Serving outdoors: Because of the mayo-based dressing, don't let this salad sit out at room temperature for more than 30 minutes, especially in warm weather. If you're bringing it to a cookout, keep the bowl nestled in ice or in a cooler until serving time.
- Freezing: I wouldn't recommend freezing this recipe. The mayonnaise dressing tends to separate when thawed, and the pasta can get mushy. Trust me, I tried it once - it was not pretty. This is one of those dishes that's best enjoyed fresh or from the fridge.
- Make-ahead tip: This salad is actually BETTER when made the day before. The flavors develop and deepen overnight, so it's a perfect dish to prep on Saturday for a Sunday cookout.
Shrimp Macaroni Salad Tips and Variations
Have you ever noticed how macaroni salad is like a blank canvas? Once you've got the base down, you can take it in so many different directions.
- Add hard-boiled eggs - chop 2-3 eggs and fold them in for extra protein and a classic deli-style feel (this is probably the most requested addition from my family)
- Throw in some veggies - diced red bell pepper, sweet corn kernels, or frozen peas (thawed!) add color and crunch
- Go Southern-style - stir in a tablespoon of sweet pickle relish and a pinch of celery seed for that old-school Southern flair
- Make it spicy - bump up the hot sauce to a full teaspoon, or add a pinch of cayenne pepper to the dressing
- Try fresh herbs - swap the parsley for fresh dill, chives, or a combination of both. Dill is especially amazing with shrimp.
- Add Old Bay - sprinkle a teaspoon of Old Bay seasoning into the dressing for a coastal Maryland twist
Common pitfall to avoid: Don't overcook your pasta! If it's mushy, the whole salad will be soft and heavy instead of light and satisfying. Cook it to al dente and rinse it with cold water right away. And whatever you do, make sure your pasta is completely cool before adding the dressing - warm pasta absorbs too much and leaves you with a dry salad later.
Shrimp Macaroni Salad FAQs
Yes, and I actually use frozen shrimp for this recipe about half the time! Buy frozen cooked shrimp, thaw them under cold running water in a colander for about 10 minutes, and pat them really dry with paper towels. The key is removing that extra moisture so it doesn't water down your dressing. If you're starting with raw frozen shrimp, just boil them for 2-3 minutes until they're pink and opaque, then shock them in ice water and drain well.
You can make this salad up to 24 hours ahead and it actually tastes better for it. The pasta absorbs the dressing flavors overnight, so every bite is packed with that tangy, savory goodness. Just keep it covered in the fridge, give it a stir before serving, and add a little extra mayo or lemon if it seems too thick. I wouldn't go beyond a day ahead, though, because the celery and onion start to lose their crunch after that.
I love medium shell pasta because those little cups catch and hold the creamy dressing so well. But elbow macaroni is the classic choice, and rotini or cavatappi work great too because their ridges grab the dressing. I'd avoid smooth, long, or flat pasta shapes since they won't hold onto the sauce the same way. Whatever you pick, cook it to al dente - it's the difference between a great pasta salad and a mushy one.
Absolutely! This shrimp macaroni salad is hearty enough to be a full meal, especially if you add some chopped hard-boiled eggs or extra shrimp. Serve it over a bed of crispy lettuce with sliced tomatoes and avocado on the side, and you've got a satisfying lunch or light dinner. My husband eats a big bowl of this for dinner at least once a week during the summer, and he never complains about it being "just a salad."
Recipes You May Like
- Southern Potato Salad - Another essential side dish for cookouts and potlucks that pairs beautifully alongside this shrimp mac salad.
- Ramen Noodle Salad - If you love cold noodle salads, this crunchy version is a fun change of pace.
- Chick-fil-A Kale Salad - A fresh and hearty salad option when you want something green on the table too.
Make This Shrimp Macaroni Salad for Your Next Gathering
This shrimp macaroni salad is honestly one of the most requested dishes in my recipe rotation, and for good reason. That creamy, tangy dressing with the punch of Worcestershire and hot sauce, the big chunks of tender shrimp, the crunch of celery in every bite - it all comes together into something that's SO much better than ordinary mac salad.
Whether you're bringing it to a Fourth of July barbecue, packing it for a beach picnic, or just making a big batch for easy weeknight meals, this recipe has you covered. And the best part? It takes about 20 minutes to throw together and actually gets tastier as it sits in the fridge.
I really think you're going to love this one. Give it a try and let me know in the comments how it turns out! Don't forget to save this recipe to Pinterest so it's ready whenever you need the perfect potluck side dish.
Happy cooking!
- Sophie
📖 Recipe
Shrimp Macaroni Salad Recipe (Creamy, Savory, and Perfect for Any Cookout!)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This shrimp macaroni salad is creamy, packed with flavor, and loaded with big chunks of tender shrimp in every bite. With a zesty homemade dressing that comes together in minutes, it's the perfect make-ahead side dish for cookouts, potlucks, and picnics.
Ingredients
- 1 pound medium shell pasta - cooked to al dente
- 1 ½ pounds cooked large shrimp - peeled, deveined, and chopped
- ⅔ cup finely diced onion
- 1 ¼ cups finely diced celery
- 2 tablespoons chopped fresh parsley
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1-2 generous pinches sugar
- ½ teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Cook shell pasta to al dente according to package directions
- Drain and rinse pasta under cold water and let cool completely
- In a bowl, whisk together mayonnaise, lemon juice, garlic powder, mustard, sugar, hot sauce, Worcestershire sauce, salt, and pepper
- Chop cooked shrimp into large bite-sized chunks
- Dice onion and celery and chop parsley
- Add cooled pasta, shrimp, onion, celery, and parsley to a large bowl
- Pour dressing over the salad
- Toss until everything is evenly coated
- Cover and refrigerate for at least 1 hour before serving
- Stir well and adjust seasoning before serving
Notes
Store in an airtight container in the refrigerator for 3-4 days. Stir before serving and add a spoonful of mayo or squeeze of lemon if the salad has dried slightly. Do not freeze, as the mayonnaise dressing may separate and the pasta can become mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg
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