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Wood bowl with shrimp macaroni salad topped with green onion.
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Shrimp Macaroni Salad - Easy Summer Side

My Shrimp Macaroni Salad is just the thing to make for summer! Plump shrimp, pasta, bell peppers, celery, and green onion are tossed with a tangy brine and mayonnaise in this super simple salad that's just perfect for cookouts, barbecues, and gatherings.
Prep Time10 minutes
Cook Time15 minutes
refrigerator time12 hours
Total Time12 hours 25 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: James Delmage

Ingredients

For the brine

  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1/4 cup sugar
  • 2 tablespoons neutral oil
  • 1 tablespoon old bay seasoning
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper

Remaining ingredients

  • 1/2 pound cavatappi pasta or elbow macaroni
  • 1 1/2 pounds medium shrimp deveined and shells and tails removed
  • 1/4 cup finely diced red onion
  • 1 large red bell pepper finely diced
  • 2 ribs celery finely diced
  • 1 cup mayonnaise plus more to achieve a smooth consistency
  • 1/4 cup sliced green onion
US Customary - Metric

Instructions

For the brine

  • In a large bowl, whisk together all of the brine ingredients and set aside.

For the macaroni salad

  • Bring a large pot of salted water to boil and cook pasta to al dente. Drain the pasta with a pasta spider or slotted spoon, reserving the boiling water in the pot. Run the pasta under cold water to cool it off and stop the cooking process.
  • Prepare a bowl of ice water. Add the shrimp to the boiling water and cook for 1-2 minutes or just until they turn slightly opaque. Drain the shrimp and immediately shock the shrimp in the ice water bath. Once the shrimp are cold, drain and set aside.
  • Whisk the brine again then add the pasta, shrimp, onion, bell pepper, and celery. Mix well to coat. At this time it is best to refrigerate overnight so that the flavors absorb.
  • The next day, add the mayo and green onion and mix well. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!

Notes

  • Refrigerate overnight. The key to great flavor is in the brine.  If you can wait let the shrimp and macaroni sit in the brine overnight before mixing with mayo.
  • Shrimp size.  Any size shrimp can be used but my favorite are medium (31-40ct) or small (50-70ct) shrimp. 
  • Leftovers.  Shrimp macaroni salad can be saved for up to 5 days and tastes even better after a few days.

Nutrition

Calories: 400kcal | Carbohydrates: 21.4g | Protein: 21.5g | Fat: 24.8g | Saturated Fat: 3.8g | Cholesterol: 176mg | Sodium: 855mg | Fiber: 1g | Sugar: 0.9g | Calcium: 41mg | Iron: 4mg

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