This Shrimp Macaroni Salad is creamy, tender, and loaded with fresh vegetables tossed in a homemade dressing. It is the perfect make-ahead cookout side dish that my family requests every summer.
My sister is the shrimp lover in our family and this is one of the first dishes she requests when we have a cookout. The creamy homemade dressing with the tender shrimp and crisp vegetables is a combination that never gets old. I always make a big batch the night before because it genuinely gets better as it sits overnight in the refrigerator.
Why You’ll Love This Recipe!
- Budget Friendly – $11.20 total for a big batch that feeds 8
- Make ahead friendly — tastes even better after chilling overnight
- Homemade dressing
- Loaded with crisp vegetables for crunch and freshness in every bite
- Ready in under 30 minutes
After developing more than 20 pasta salad recipes over 14 years, I have learned that the simplest recipes are often requested the most. This Shrimp Macaroni Salad is always at the top of the list. You may also enjoy our Easy Macaroni Salad Recipe, Italian Pasta Salad or this Easy Shrimp Salad with Homemade Lemon Dill Dressing.
Ingredients
For the Pasta Salad:
- Macaroni noodles — the classic choice for pasta salad. Cook to al dente so the noodles hold their shape when tossed with the dressing. Any small pasta works as a substitute — rotini, shells, or bow ties all work well
- Celery — finely chopped for a satisfying crunch in every bite. One of the most important texture elements in the salad
- Green bell pepper — adds fresh flavor and color. Red or yellow bell pepper works as a colorful substitute
- Yellow onion — adds mild savory depth. Red onion gives a sharper bite. Omit if your family prefers no onion
- Small shrimp, cooked — small shrimp distribute evenly throughout the salad for a little shrimp in every bite. If using larger shrimp chop into bite-sized pieces before adding. Canned shrimp works as a substitute — use a 7 oz can
For the Dressing:
- Mayonnaise — the creamy base of the dressing. Always use real full-fat mayonnaise for the best flavor — not whipped dressing or light mayo
- White vinegar — brightens the dressing and cuts through the richness of the mayo. White wine vinegar also works for a slightly milder tang
- Granulated sugar — a small amount that balances the acidity of the vinegar without making the dressing sweet
- Yellow mustard — adds depth and a subtle sharpness that makes the dressing more interesting
- Garlic powder — adds savory depth without any chopping
- Salt and pepper — essential seasoning throughout. Always taste right before serving and adjust as needed
Carrie’s Tip: Rinse the cooked macaroni with cold water immediately after draining. This stops the cooking process and cools the pasta down quickly so it is ready to toss with the dressing without breaking the mayo.
How to Make Shrimp Macaroni Salad
Step 1 – Cook Pasta – Cook the pasta based on the package instructions to al dente. Drain and rinse with cool water. Then place in a large mixing bowl.
Step 2 – Combine Vegetables and Add the Shrimp – Gently stir in the celery, bell pepper, onion and shrimp. Set aside.
Step 3 – Combine Dressing Ingredients – In a separate bowl, whisk together the dressing ingredients until well combined.
Step 4 – Mix Pasta Mixture with Dressing – Pour the dressing over the pasta salad ingredients. Then stir until all the ingredients are well coated with the dressing.
Step 5 – Serve and Enjoy – Cover and refrigerate for at least 1 hour and then serve cold. Before serving we like to season with salt and pepper.
Tips for Success
- Cook pasta to al dente. Slightly undercooked pasta holds up better after absorbing the dressing overnight — fully cooked pasta gets too soft after chilling
- Rinse with cold water immediately. Cold water stops the cooking and brings the temperature down fast so the dressing does not break when added to warm pasta
- Taste before serving. Pasta absorbs salt and seasoning as it chills — always taste right before serving and add a pinch more salt or a splash of vinegar to brighten the flavor back up
- Use real mayonnaise. Full fat real mayo gives the creamiest richest dressing — whipped dressing or light mayo makes the dressing thinner and less flavorful
- Do not leave out more than 30 minutes. This is a mayo-based salad — keep it chilled and only set it out for about 30 minutes at room temperature. If serving outdoors keep it in a cooler or over ice
Variation and Substitutions
- Swap shrimp for canned tuna for a classic tuna macaroni salad — use a 7 oz can drained
- Add chopped hard-boiled eggs for extra protein and richness
- Stir in dill relish for an extra tangy crunch
- Add fresh or dried dill to the dressing for a bright herby flavor
- Use red onion instead of yellow for a sharper bolder onion flavor
- Make it lighter — use half mayo and half
- Greek yogurt for a slightly tangier lower calorie dressing
What to Serve with Shrimp Macaroni Salad?
- Grilled Chicken — the most versatile pairing that lets the creamy salad shine alongside a simple protein
- BBQ Ribs — the cool creamy pasta salad balances the bold smoky BBQ flavors perfectly
- Burgers — shrimp macaroni salad alongside a juicy burger is a cookout combination nobody turns down
- Grilled Corn on the Cob — serve both for a complete summer cookout spread
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days. Stir before serving and add a splash of white vinegar to freshen the dressing if needed
Freezer
- Not recommended — the mayo-based dressing separates completely when frozen and the pasta texture becomes watery when thawed. Make only what you plan to eat within 4 days
Room Temperature
- Never leave out for more than 30 minutes. If serving outdoors keep over ice or in a cooler to prevent the mayo from spoiling
Frequently Asked Questions
Can I use canned shrimp?
Yes — a 7 oz can of drained canned shrimp is the perfect substitute for fresh or frozen small shrimp.
Can I make shrimp macaroni salad ahead of time?
Yes — make up to 24 hours ahead and refrigerate. The flavor actually gets better overnight as the pasta absorbs the dressing.
What type of mayonnaise is best?
Always use real full-fat mayonnaise — not whipped dressing or light mayo which makes the dressing thinner and less flavorful.
Can I double the recipe?
Yes — double all ingredients and use your largest mixing bowl. This recipe scales perfectly for large cookouts and gatherings.
More Easy Pasta Salad Recipes
This Shrimp Macaroni Salad is one of the most requested cookout sides in our house! Creamy fresh and packed with tender shrimp for just $1.40 a serving. Make it the night before and it is even better the next day.
If you make it leave a star rating and a comment below — I love hearing whether your crowd went back for seconds and whether you added any fun variations!
Shrimp Macaroni Salad
Ingredients
For the Pasta Salad:
- 8 ounces Macaroni Noodles
- 3 Stalks Celery finely chopped
- 1 Green Bell Pepper finely chopped
- ½ small Yellow Onion chopped
- 2 cups Small Shrimp cooked
For the Dressing:
- 1 cup Mayonnaise
- 2 teaspoons White Vinegar
- ½ teaspoon Granulated Sugar
- 1 teaspoon Yellow Mustard
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
See how we calculate recipe costs.
Instructions
- Cook macaroni noodles according to the package instructions until al dente. Drain and rinse with cool water, then place the pasta in a large mixing bowl.
- Gently stir chopped celery stalks, chopped green bell pepper, small yellow onion, and cooked small shrimp into the pasta. Set aside.
- In a separate bowl, whisk together mayonnaise, white vinegar, granulated sugar, yellow mustard, garlic powder, salt, and black pepper until smooth and well combined.
- Pour the dressing over the pasta salad ingredients and stir until everything is evenly coated.
- Cover and refrigerate the pasta salad for at least 1 hour.
- Serve cold and enjoy!
This recipe is a keeper!
Love this recipe so much!
Delicious Shrimp Salad! Making this again.
Excellent recipe. I added capers to mine since they’re a fav.
I wish all cooks and those who place recipes on line would STOP writing add x many STALKS of celery. A STALK of celery is the entire vegetable. 1 STALK of celery consists of single “RIBS” of celery! Let’s get it right, please. There is añ obligation for those who post ?ecipes to know the difference between a STALK of celery and a RIB of celery.
Fortunately, I learned my way around the kitchen 62 years ago. My parents, grandparents and great grandparents grew every vegetable and fruit imaginable, including stalks of celery from which we removed RIBS for celery sticks and other recipes.
Interesting, Ive seen hundreds of recipes where instructions state ” Use 3 STALKS of celery, not 3 RIBS. Gotta laugh, celery is 2.00 a STALK. Sorry, I won’t be wasting 6.00+ for any “celery salad!” LOL.