Homemade Macaroni Salad with Shrimp
This easy shrimp macaroni salad has a secret ingredient that gives it the best flavor. Plus, this classic recipe is a crowd pleaser that makes a great addition to any summer gathering.
Servings: 12 servings
Calories: 254kcal
Ingredients
- 1 pound elbow macaroni cooked and cooled
- 2 cups mayonnaise
- 2 tablespoons dill pickle juice or more to taste
- 2 6- ounce can medium deveined shrimp drained
- 1/2 bell pepper chopped
- 1 carrot shredded
- 2 stalks celery diced
- 1 green onion green only, sliced
- 1 teaspoon coarse salt
- ½ - 1 teaspoon black pepper to taste
Instructions
- Cook the macaroni. Prepare the elbow macaroni according to package directions for al dente. When cooked, drain the pasta and rinse with cold water until cool to the touch. If you need extra time before mixing the salad, stir in a drizzle of oil to prevent the macaroni from sticking. You could also stir in a bit of mayonnaise if you don't have oil on hand.
- Prepare the remaining ingredients. While the pasta is cooking, chop and grate your vegetables. Strain the shrimp. If you want to, you can even measure the mayonnaise and pickle juice, but I usually do this as I'm adding it to the salad.
- Mix your macaroni salad. In a large mixing bowl, mix your ingredients together. Adjust the seasoning with salt & pepper, to taste. Cover the macaroni salad and refrigerate it until you're ready to serve.If the salad seems dry when I'm ready to serve, I usually stir in a big spoonful of mayonnaise and an extra splash of pickle juice to bring it back to life. This is especially important if you're preparing the salad ahead of time.
Video
Nutrition
Serving: 1cup | Calories: 254kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 706mg | Fiber: 2g | Sugar: 3g | Vitamin C: 7mg