A simple mayonnaise dressing lightly coats the classic ingredients of homemade shrimp pasta salad for an easy side dish made perfect for every barbecue, picnic, or potluck.
In This Post
Updated: This recipe is one of my main go-to’s for nearly every summer BBQ dinner I host or bring something to. So after revisiting this recipe so many times this summer and looking at the old photos, I knew it needed a refresh. I hope you’ll enjoy the new look of one of my favorite salads, too.
Isn’t it funny how so many favorite recipes come from the kitchens of cooks who don’t consider themselves anything other than average? They aren’t culinary trained, they haven’t worked behind the line at fine restaurants, and have never fathomed the thought of authoring a cookbook. Or even a food bloggity blog.
But those cooks, all have at least one recipe they can rock in the kitchen.
That’s the secret to this shrimp pasta salad recipe. Years of experience and good, old-fashioned, home cooking.
This creamy pasta salad is from a childhood neighbor, Mrs. Richardson, who has lived next door to my parents for the past 40+ years. She gave my mom this recipe several years ago (how many? I have no idea) and next to her Homemade Fudge and Oatmeal Chocolate Chip Cookies, it is one of the very, very favorite things that comes out of my mama’s kitchen.
What’s in This Shrimp Pasta Salad?
The ingredient that sets this recipe apart from other macaroni salads is juicy bay shrimp added to the mix.
This shrimp pasta salad recipe isn’t thick and gloppy with mayo. The binder is definitely thinner, more like a salad dressing that lightly coats the shells. Like in my Classic Macaroni Salad recipe, the mayonnaise is thinned with pickle juice, adding a bit of spunk and tartness that totally makes this salad delicious.
Chopped celery gives this salad its crunch, and sweet pickles make every bite a bit tangy, with bursts of flavor only sweet pickles can deliver. I’d pick each one out individually if I could, I love the flavor that much.
Hard-boiled eggs and green onions round out this shrimp macaroni salad, making it absolutely irresistible.
Sometimes you just have to go back home to find the basics of what you’re looking for. I’m so glad I get to share this one with you.
How to Make Shrimp Pasta Salad
Simply cook the macaroni according to package instructions, then drain and let cool. Stir in the bay salad shrimp, celery, green onions, pickles, and chopped eggs.
Then, whisk together the mayo and pickle juice. Pour the dressing over the shrimp pasta salad and toss to coat.
Although this seafood pasta salad can be eaten right away, I highly recommend letting it rest in the fridge for at least an hour to give the flavors time to come together.
Can I Use Another Type of Pasta?
I use shell pasta to make this macaroni salad because they create perfect little pockets to catch the tiny chunks of pickle, egg, and celery for a full spectrum ingredient showcase with each bite. You could certainly use any other short-tube pasta to your liking, such as ditalini or classic elbow macaroni.
Can I Prep Shrimp Pasta Salad in Advance?
Yes, this creamy shrimp macaroni salad can be prepped up to 1 day before serving it.
Tips for Making Shrimp Macaroni Salad
Be forewarned, not all bay shrimp are created equal. Be sure to shop for as large a bay shrimp as you can find, shrimp that are plump and juicy, and if shopping from the freezer aisle, be sure to check for freezer burn.
There’s no need to cook these shrimp before adding them to the recipe. Simply run the frozen shrimp under cool water in a colander until they’ve defrosted. Or, if you have time and a few hours before making them, place them in a bowl in the fridge to defrost slowly.
Add more pickle juice to the dressing, if desired. I typically use 6 to 8 tablespoons, but doctor it up as you see fit.
What to Serve with Shrimp Macaroni Salad
Think: barbecues, picnics, and even slow-cooked short ribs. Here are a few mains to serve along with this classic shrimp pasta salad:
- 30 Days of Easy Grilling Recipes to Make This Summer
- Bacon Double Cheddar Cheese Burgers with Caramelized Onion
- Slow Cooker Beef Short Ribs
- Grilled BBQ Chicken and Vegetables in Foil
- Balsamic and Honey Grilled Chicken Skewers
- Grilled Pork Chops with Spicy Balsamic Grilled Peaches
- Grandma’s Baked Country Style Pork Ribs
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Classic Shrimp Pasta Salad
Ingredients
- 3 cups uncooked medium shell pasta , (or other small pastas such as ditalini or elbow macaroni)
- 1 pound bay salad shrimp
- 2 ribs celery , chopped
- 3 green onions , chopped
- 8-10 sweet pickles , chopped
- 3 hard-boiled eggs , chopped
- 1 cup mayonnaise
- 6-8 tablespoons pickle juice , or more to your taste
- kosher salt and freshly ground black pepper , to taste
Instructions
- Cook the macaroni shells according to the package directions, rinse under cold water, drain and let cool.
- Add the pasta to a large bowl with the bay salad shrimp, celery, green onions, pickles, and chopped eggs.
- Mix the mayonnaise to a small bowl with the pickle juice and season with kosher salt and freshly ground black pepper to your liking. Add more pickle juice if desired.
- Pour the dressing over the macaroni and toss lightly to coat. Season with more kosher salt and pepper if desired.
- Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.
Notes
- Sweet pickle juice flavors this light and tangy dressing that gently coats the pasta and other flavors. If you love the tang of pickles, taste test before adding to the salad and add 1 to 2 more tablespoons of pickle juice to your liking.
Nutrition
More Pasta Salad Recipes to Love
- Macaroni Salad with Smoked Mozzarella and Proscuitto
- Greek Pasta Salad with Cucumbers and Artichoke Hearts
- BLT Pasta Salad with Avocado
- Kale Caesar Pasta Salad
- Italian Spaghetti Salad
- Creamy Avocado Pesto Pasta Salad with Roasted Vegetables
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Pamela
This is one of my all time favorite pasta salads! We live at the coast and we our local fish market has the best, fresh bay shrimp! The only difference is I also squeeze on some fresh lemon, because I love the added tartness!
I’m glad you enjoyed Pamela!
Dale Harrington
So much. confusion has been generated by the use of the word “cup” in recipes. I would ask that you, and any other cooks out there sharing recipes, to please always include the weight of any ingredient using this word.
fnaf
The classic Shrimp Macaroni Salad recipe you share is very delicious and attractive. I really like this dish. The recipe is quite meticulous.
Frann Todd
I use a fresh lemon and squeeze the juice over the bay shrimp that is sitting in a strainer to brighten and freshen up the shrimp. Just a hint of lemon does the trick for me . . .
Vicki Pipes
My great Aunt makes this for a side dish for Thanksgiving and Christmas and her family loves it!
Sharon Horton
Made this for dinner tonight. It’s so easy to make and very good. Will definitely make again.
Peggy
This recipe is the bomb! I was apprehensive about the pickles in the recipe. I shouldn’t have been because it adds a bit of zip that would have been missing had I left it out. I couldn’t find bay shrimp on my little Island, but NC wild shrimp worked out well too. Thanks for all that you do!
marti @fitwithheart
this looks so good! i love shrimp – and what a fun spin on pasta salad. i’m also a pickle lover so i can’t wait to try it!
Ruth
I just look at this salad and I get hungry!
Gayle
I just add shrimp and red pepper to my pasta and add Old Bay to the dressing.
Carol Clark
Hi from Louisville, Kentucky!
I made this salad and it was FABULOUS! I havve a question about the shrimp. I happen to have some larger peeled and deveined shrimp in the freezer and wondered if I could use these and if so, should I chop them up to bay sized bites?
Barb
Yes plus ..my mom made this for years using vinegar Instead of pickle juice and added green olives!
Ashley @ Foodie Crush
Great idea, Barb!
shawn
Sounds delish. How many does this serve?
Wendy
This looks yummy! I did have a couple of questions. The bay salad shrimp, is that just small shrimp or specific thing I am not familiar with? How do you cook the shrimp? As for the pickle juice, is that a specific type of pickle juice, dill or sweet relish juice? Thanks and can’t wait to make this!
The shrimp are bought at your local fish market or grocery seafood counter and come pre-cooked and no shells. I usually ask for the frozen variety so I know they haven’t been sitting for too long. I use bay shrimp or the larger salad shrimp, and have found Whole Foods Market to be a good source. The plumper the better. For the pickle juice I use sweet or kosher pickles, but it’s really your preference. Whatever pickles you have on hand work just great!
Stacey | Kitchen Serendipity
Your mom’s recipe is a keeper for sure and I can’t wait to make it. Thanks for sharing it!
patti
What a great dinner, special family and friends and of course the adorable birthday girl.
I really love this salad, and it is so easy to make. I’m such a pickle lover and the sweet pickles give this a great flavor. Thank goodness for friends who share. Have fun at the conference.
Georgia @ The Comfort of Cooking
This looks SO delicious, Heidi! I love how incredibly easy it is to make, too!
Barbara | Creative Culinary
I’ve been blessed to have always been surrounded by those very cooks you mention; although I’ve never thought of them as average by any means. They are just quite simply satisfied with preparing foods for their friends and family and we’ve been blessed for sure. Some of the best dishes I’ve ever had did not come from a restaurant or a food blog; they came from a little card that showed by the splatters on it’s face just how loved that recipe has been!
I just posted one of those old fashioned dishes this week; updated a bit for my tastes but it’s been around forever and I found it in a 1988 compilation of recipes from a small women’s church group…those are the BEST ever and this dish could very well be sitting in there amongst the salads; sometimes older really is better! :)
Kalyn
I had to see what your mom’s secret was, and I love the idea of dill pickles in shrimp salad. Also my fave in tuna macaroni salad, but I hadn’t tried it with shrimp.
The pickle juice is the kicker, and the pucker power. I just love this recipe but will need to check yours out!
nessa
Home cooking can be just as good as fancy shmancy stuff :)
Sylvia @ reelflavor.com
This dish is so pretty! It looks tasty too :)
Liz
Nice salads – thank you!
Michelle
This was so delicious – and I thought it went great with the Asian theme! In Korea, it’s very common to eat macaroni salad as a “pan chan” or side dish :)
Lisa @ Garnish with Lemon
Sometimes classic is best! Love this recipe and your photos!
Couldn’t agree more :) and mom knows best
Gerry @ Foodness Gracious
Looks fresh and ready for summa time!!
Tieghan
Shrimp Macaroni salad! That sounds awesome and I love that is is not loaded with mayo since I really don’t like the stuff! This looks like the perfect summertime salad! Hope Smudge had a great Birthday!
janet
This blog is awesome! I love it!
This quote had me saying amen: “Sometimes you just have to go back home to find the basics of what you’re looking for.” It struck me that this could relate not only to food but truly everything.
Thanks :)