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Creamy Shrimp Macaroni Salad
SimplySeafood

Creamy Shrimp Macaroni Salad

This creamy shrimp macaroni salad is a cold, make-ahead pasta salad loaded with tender shrimp, chopped eggs, and crunchy celery in a tangy smoked paprika dressing. It is perfect for cookouts, potlucks, or a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 482
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz elbow macaroni
  • 1 lb cooked shrimp, peeled, deveined, and patted dry
  • 4 hard boiled eggs, chopped
  • 1/2 cup mayonnaise, full-fat
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 small onion, finely diced
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced (divided)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika, plus extra for garnish
  • 1/2 tsp dried parsley, plus extra for garnish
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • large pot
  • Colander
  • large mixing bowl
  • whisk
  • rubber spatula

Method
 

  1. Cook the elbow macaroni in well-salted boiling water until just al dente, about 7 to 8 minutes. Drain, rinse under cold running water until completely cool to the touch, and drain again thoroughly.
  2. In a large bowl, whisk the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, dried parsley, salt, and black pepper until silky and evenly pale peach in color, about 30 seconds. Taste and season boldly because the pasta will mellow the flavor.
  3. Add the cooled macaroni, cooked shrimp, chopped eggs, diced onion, diced celery, and half of the sliced green onions to the bowl with the dressing.
  4. Using a rubber spatula, fold from the bottom up for about 30 seconds until every noodle is coated in the creamy dressing and the eggs remain in visible pieces.
  5. Cover and refrigerate for at least 1 hour, or up to 24 hours. The dressing thickens and the flavors settle as the salad chills.
  6. Just before serving, scatter the remaining green onions over the top and dust generously with extra smoked paprika and dried parsley. Serve cold.

Notes

The pasta must be completely cold before adding the dressing or the salad may turn oily.
Pat thawed shrimp very dry to keep the dressing thick.
Soak the diced raw onion in cold water for 10 minutes to soften its sharp flavor.
The salad tastes even better on the second day. Add the garnish just before serving.
Do not freeze because the mayonnaise-based dressing can separate after thawing.