Macaroni Salad with Shrimp
The secret to this classic macaroni salad is a scoop of dill pickle relish in the dressing!
Ingredients
- 8 oz dried macaroni
- 2½ teaspoons salt, divided
- 1 green pepper, finely chopped
- 4 hard boiled eggs, chopped (reserve a few slices for garnish)
- 1 small yellow onion, chopped
- 3 stalks celery, finely chopped
- 1½ cups small frozen shrimp, defrosted (about 4–5 oz)
- 1 cup mayonnaise
- 1 tablespoon sugar
- ¼ cup dill pickle relish
- ½ teaspoon dried dill
Instructions
- Bring a saucepan of water to a boil. Add 2 teaspoons salt. Cook the macaroni according to package directions.
- Meanwhile, place the green pepper, eggs, onion, celery, and shrimp in a large bowl. Reserve a few slices of hard boiled egg for the top.
- In a small bowl, whisk together the mayonnaise, sugar, pickle relish, dill, and remaining ½ teaspoon salt.
- When the macaroni has finished cooking, drain it well. Transfer to the large bowl with the green pepper and shrimp. Pour the mayonnaise dressing over the top, and toss gently to combine.
- Transfer to the refrigerator to chill, about 1–2 hours. Serve chilled.
Notes
You can use canned shrimp or any small fresh shrimp in place of the frozen shrimp. You can also use lump crab or tuna if you'd like.
You can replace the dill pickle relish with sweet pickle relish. You can also replace the dried dill with a tablespoons or two of fresh dill.
You can make this recipe up to 24 hours in advance. Give it a stir before serving.
Store any leftover macaroni salad in the refrigerator. It'll last for 3–4 days.
I don't recommend freezing this recipe—the mayo will separate and make the salad watery after defrosting.
Nutrition
Calories: 240kcalCarbohydrates: 29gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 115mgSodium: 807mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 217IUVitamin C: 13mgCalcium: 38mgIron: 1mg
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