Shrimp Macaroni Salad (Printable Version)
Chilled pasta with succulent shrimp, crisp vegetables, and zesty dressing - the perfect refreshing dish for summer gatherings.
# Ingredients:
→ Seafood
01 -
½ pound large shrimp, shelled and deveined
→ Pasta
02 -
1 cup dry macaroni
→ Vegetables
03 -
1 small red onion, finely chopped (about ¼ cup)
04 -
1 small carrot, finely chopped (about ¼ cup)
05 -
1 rib celery, finely chopped
→ Seasonings
06 -
1 teaspoon sweet pickle relish
07 -
¼ teaspoon garlic powder
08 -
¼ teaspoon dill weed
09 -
kosher salt, to taste
10 -
ground black pepper, to taste
→ Dressing
11 -
½ cup mayonnaise
12 -
1 ½ tablespoons freshly squeezed lemon juice
13 -
½ teaspoon light brown sugar
# Steps to Follow:
01 -
Cook dry macaroni in salted boiling water until al dente. Drain and set aside.
02 -
Add shrimp to boiling water and cook for 2 to 3 minutes or until they turn pink/orange and opaque. Do not overcook. Drain immediately.
03 -
Transfer cooked shrimp to a bowl with ice cold water for about 5 minutes to stop further cooking. Then transfer to a plate and pat dry.
04 -
In a large shallow bowl, combine mayonnaise, lemon juice, and light brown sugar. Mix well until smooth.
05 -
Add cooked macaroni and shrimp to the dressing. Season with kosher salt, ground black pepper, garlic powder, and dill weed. Then add red onion, carrot, celery, and sweet pickle relish. Gently toss until ingredients are well-coated.
06 -
Refrigerate for at least an hour or two before serving for best flavor development.
# Additional Notes:
01 -
Use large or jumbo shrimp for best results, whether fresh or frozen.
02 -
Never use raw shrimp in this salad; they must be fully cooked.
03 -
Avoid overcooking shrimp as they will become rubbery.
04 -
If refrigerated overnight and the salad seems dry, add 1-2 tablespoons of mayonnaise.