Old Bay Shrimp Macaroni Salad (Print Version)
Creamy Old Bay Shrimp Macaroni Salad with tender shrimp, crisp celery, red pepper, lemon, and dill for a chilled seafood pasta salad.
# Ingredients:
For the seasoned water
01 -
3 quarts (2.8 L) water
02 -
3 tablespoons Old Bay seasoning
For the salad
03 -
1 1/4 lb (565 g) raw medium shrimp, peeled and deveined
04 -
1 lb (450 g) elbow macaroni
05 -
2 celery stalks, finely diced
06 -
1 medium red bell pepper, finely diced
07 -
1/3 cup (45 g) finely diced red onion
08 -
4 scallions, thinly sliced
09 -
1/4 cup chopped fresh dill
For the dressing
10 -
3/4 cup (170 g) mayonnaise
11 -
1/2 cup (120 g) sour cream
12 -
2 tablespoons whole milk, plus more as needed
13 -
1 tablespoon fresh lemon zest
14 -
3 tablespoons fresh lemon juice
15 -
1 1/2 teaspoons Old Bay seasoning, plus more to taste
16 -
1/2 teaspoon black pepper
17 -
Kosher salt, to taste
# Instructions:
01 -
Bring 3 quarts water to a boil in a large pot. Stir in 3 tablespoons Old Bay seasoning.
02 -
Add the shrimp and cook for 2-3 minutes, until pink, firm, and opaque. Transfer with a slotted spoon to a plate and let cool.
03 -
Add the elbow macaroni to the same boiling water. Cook until al dente according to the package directions, then drain well. Let cool for 10 minutes.
04 -
In a large bowl, whisk mayonnaise, sour cream, milk, lemon zest, lemon juice, Old Bay, black pepper, and a small pinch of salt until smooth.
05 -
Fold celery, red bell pepper, red onion, scallions, and dill into the dressing until evenly coated.
06 -
Cut the cooled shrimp into bite-size pieces. Leave a few whole for garnish if you like.
07 -
Add the macaroni and shrimp to the bowl and toss until creamy. Cover and refrigerate for at least 1 hour. Stir before serving and adjust with lemon, salt, or a splash of milk if needed.
# Notes:
01 -
Chill at least 1 hour before serving for best flavor.
02 -
Store leftovers airtight in the refrigerator for up to 2 days.
03 -
Keep the bowl on ice for outdoor serving.