Tangy Shrimp Macaroni Salad Recipes

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SHRIMP MACARONI SALAD



Shrimp Macaroni Salad image

Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. -Barbara Robbins Cave Junction, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 14

1 package (16 ounces) elbow macaroni
1 to 1-1/2 pounds cooked small shrimp
1 package (16 ounces) frozen peas, thawed
7 to 8 celery ribs, finely chopped
1 small onion, finely chopped
DRESSING:
1-3/4 cups mayonnaise
3/4 cup French salad dressing
2 tablespoons sugar
2 tablespoons white wine vinegar
1-1/2 to 2-1/2 teaspoons paprika
1 to 2 teaspoons salt
1 to 2 teaspoons garlic powder
1 to 2 teaspoons pepper

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 389 calories, Fat 25g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 551mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.

SHRIMP MACARONI SALAD



Shrimp Macaroni Salad image

My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since. I have even omitted the shrimp at times due to allergies of our guests and it is still everyone's favorite.

Provided by Renee Coley

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h25m

Yield 8

Number Of Ingredients 10

1 pound tri-color pasta
1 pound cooked and peeled medium shrimp
1 pint cherry tomatoes, halved
½ cup sliced pitted green olives
3 green onions, sliced
1 cup lemon juice
½ cup extra-virgin olive oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
  • Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
  • Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 47.4 g, Cholesterol 110.7 mg, Fat 16.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 2.4 g, Sodium 490.5 mg, Sugar 2.4 g

MOM'S SHRIMP MACARONI SALAD



Mom's Shrimp Macaroni Salad image

My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.

Provided by Becky Wergers

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

1 cup uncooked elbow macaroni
1 tablespoon finely diced onion
1 tablespoon chopped green bell pepper
½ cup diced celery
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons ketchup
2 tablespoons white wine vinegar
1 teaspoon prepared horseradish
¼ teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
½ teaspoon celery seed
⅛ teaspoon chili powder
ground black pepper to taste
2 ounces cooked salad shrimp

Steps:

  • Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
  • In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 14.6 g, Cholesterol 21.5 mg, Fat 16.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 243.1 mg, Sugar 4 g

TANGY SHRIMP MACARONI SALAD



Tangy Shrimp Macaroni Salad image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Meyer. She didn't specify the number of servings this recipe makes. So, I am using guesswork. Chill time is not included in cooking time.

Provided by Sarah_Jayne

Categories     Potluck

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb shrimp, shelled
1 1/2 cups macaroni, cooked and drained
4 ounces American cheese, cubed
1/2 cup celery, chopped
2 tablespoons onions, chopped
1/4 cup green pepper, chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons vinegar
3/4 teaspoon salt

Steps:

  • Cut up shrimp.
  • Toss shrimp,cheese, onion, celery and onion with the macaroni.
  • Blend remaining ingredients and toss with shrimp mixture.
  • Chill before serving.

MOM'S MACARONI SHRIMP SALAD



Mom's Macaroni Shrimp Salad image

This is a basic at our house, and we have it two or three times a month. I love the french dressing flavor instead of blah macaroni.

Provided by OahuPat Abrams

Categories     Potluck

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups salad macaroni, uncooked
1/4 cup French dressing
1/4 cup sliced green onion
4 ounces cheddar cheese, cubed
1/4 cup diced sweet pickle
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper or seasoning salt
1 can shrimp, drained and rinsed

Steps:

  • Boil macaroni until tender.
  • Drain and rinse with cold water to keep it from sticking together.
  • Add dressing and chill for at least one hour, or overnight.
  • Combine mustard, mayonnaise and seasonings.
  • Add together with remainder of ingredients to the macaroni and mix well.
  • Better if mixed an hour ahead of eating, so the flavors can blend together.

HAWAIIAN MAC SALAD RECIPE BY TASTY



Hawaiian Mac Salad Recipe by Tasty image

Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they're pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you'll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!

Provided by Nichi Hoskins

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

½ lb elbow macaroni, cooked according to package instructions until past al dente
3 tablespoons apple cider vinegar
1 ½ teaspoons kosher salt, divided
½ cup whole milk, plus more as needed
3 tablespoons sugar
1 cup mayonnaise, divided
¼ cup white onion, grated
1 cup carrot, grated
½ teaspoon freshly ground black pepper, plus more to taste
2 scallions, thinly sliced, for garnish

Steps:

  • Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
  • In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
  • Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
  • To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
  • Garnish with the scallions before serving.
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 3 grams, Protein 9 grams, Sugar 12 grams

SPICY SHRIMP SALAD WITH MINT



Spicy Shrimp Salad With Mint image

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens

Steps:

  • Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  • Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  • When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  • Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  • The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams

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