Shrimp and Old Bay Macaroni Salad
Seafood lovers will fight over this flavorful twist on macaroni salad. Add any cooked seafood you'd like.
Equipment
- Large pot
- Mixing Bowls
- Colander
- Measuring cups and spoons
- Plastic wrap or lid
- Mixing spoon or spatula
Ingredients
- 1 cup mayonnaise
- 2 teaspoons sugar
- ½ teaspoon black pepper
- 1½ tablespoons Old Bay Seasoning
- 8 ounces elbow pasta (half a box) (slightly undercooked)
- ½ cup diced fresh cucumber
- ½ cup diced red bell pepper
- ½ cup diced red onion
- 1 cup cooked mini shrimp (look for pre-cooked salad shrimp in the freezer aisle)
Instructions
- Prepare the dressing. Whisk the mayonnaise, sugar, salt, black pepper, and Old Bay seasoning in a small mixing bowl until the mixture is smooth and well combined.
- Cook the pasta. Cook the elbow pasta in salted boiling water for 1 minute less than the package instructions recommend (about 6 minutes for most brands). Then, drain and rinse the pasta under cold water to stop the cooking process. Set it aside to cool completely.
- Combine the ingredients. In a large mixing bowl, add the cooled pasta. Then, pour the dressing over the pasta and toss gently to coat. Next, add the diced cucumber, red bell pepper, red onion, and cooked shrimp. Stir everything together until evenly mixed and coated with the dressing.
- Chill and serve. Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours or overnight for deeper flavor. Serve chilled, and enjoy!
Notes
Always try to use fresh shrimp, parsley, and dill when you make your shrimp macaroni salad to make it taste better.
Pick small, pre-cooked shrimp ready to eat because they’re the right size. If you can’t find those, cutting bigger shrimp into small bits is fine; drain them well so your salad doesn’t get watery.
After the salad has had time to cool in the fridge, try it again before you serve it. Sometimes, the pasta might soak up a lot of the seasoning, and you might need to add a bit more Old Bay or black pepper right before serving to make it taste just right.
Don’t leave out the sugar. A little sugar in the dressing helps balance Old Bay’s strong taste and the mayo’s tanginess. It doesn’t make the salad sweet, but it does make it taste better. If unsure, start with less sugar and add more as you taste.
Adding a little fresh lemon juice right before serving the salad makes it taste brighter and brings out the shrimp and Old Bay flavors, making the salad taste fresh.
This recipe is just the start; you can add other things to make it even better. Try throwing in crab, lobster, or scallops for something fancier, or add veggies like celery or cherry tomatoes for more crunch and color.
If you or your guests like the strong taste of Old Bay, keep some on the table so everyone can add more to their liking.
Nutrition
Calories: 327kcal | Carbohydrates: 23g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 215mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
Servings: 8 servings
Calories: 327kcal