Learn how to make my easy shrimp macaroni pasta salad recipe that has a bright and flavorful curry, apricot and lemon dressing.
I love a good and easy macaroni salad. It is the perfect side dish to take along to summer gatherings. I decided to jazz up this basic recipe. My salad includes salad size shrimp and is an original recipe. It’s flavored with an exciting creamy dressing that is tangy, sweet and faintly exotic. Bring a bowl of this and you might be the most popular person at your next cookout!
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Ingredients for shrimp macaroni salad
- Macaroni Noodles – This is a macaroni salad after all! But easily turn it into a shrimp pasta salad recipe with rotini or small shells. Always cook your pasta to al dente.
- Salad Shrimp – These frozen shrimp are actually labeled salad shrimp. They are so cute and come already peeled and cooked.
- Celery – Crunchy celery is a classic macaroni salad ingredient.
- Red Bell Pepper – Sweet red pepper pairs nicely with the curry dressing.
- Onion – Do you call it purple or red onion? I call them purple because that is their actual color!
- Mayonnaise – For testing purposes, I used full fat mayonnaise but you could sub with light mayo.
- Apricot Jam – Most macaroni salads have a sweet component. Apricot and lemon pair so well with curry!
- Lemon Juice – You can use fresh or bottled. Add some fresh lemon zest for an extra zing.
- Seasonings – A generous amount of curry powder and coriander give the dressing ingredients a bright and exciting flavor. Fresh parsley adds some herbal notes and more green color.
Instructions for macaroni salad recipe
When making pasta salads, I prep all of my ingredients first. Once that is done, it comes together so quickly.
Cook the pasta according to package directions. Drain it well and give it a good rinse under cold water. Add it to a large bowl. Then toss it with the thawed shrimp and crunchy vegetables. Pour the dressing over top and give it a good stir.
Cover the bowl tightly with plastic wrap and store in the refrigerator until ready to serve. I like to chill my pasta salads for a couple of hours before serving.
For ingredient amounts and more complete instructions, scroll to the bottom of the post for my free printable recipe card.
Serving suggestions
Serve this delicious side with your favorite burgers and hot dogs on the grill. Or as part of a larger seafood spread for entertaining. Here’s some more of my favorite recipes for fish and seafood –
Storage directions
Store the salad in an airtight container in the refrigerator. It will stay fresh for 3-5 days. I do not recommend freezing this pasta salad. It’s texture and flavor are best when eaten fresh.
Kitchen tools
- A large stock pot for cooking the small pasta
- A colander for draining the macaroni pasta
- My favorite set of glass measuring cups for mixing and measuring
- Bowl set with lids for taking along to a picnic or potluck
- One of my favorite knives that I use in my kitchen
Shrimp Macaroni Salad
Ingredients
- 2 cups dry macaroni pasta
- 2 cups frozen salad shrimp thawed
- 4 stalks celery chopped
- 1 medium red bell pepper chopped
- 1/2 large red onion chopped
- 3/4 cup mayonnaise
- 1/4 cup apricot preserves
- 2 tbsp lemon juice
- 2 tbsp fresh parsley finely chopped
- 1 tbsp curry powder
- 2 tsp coriander
- 1 tsp salt
Instructions
- Thaw the salad shrimp according to package directions. Keep refrigerated until ready to add to the salad.
- Bring a large stock pot of salted water to a boil. Cook macaroni pasta according to the package directions. Drain well and rinse under cold water to cool the pasta and stop the cooking.
- While the water is getting hot, clean and chop the celery, red pepper, onion and parsley.
- In a 2-cup capacity measuring cup or medium bowl, whisk together the mayonnaise, apricot jam, lemon juice, parsley, curry powder, coriander and salt until very smooth.
- Add the cooked pasta, chopped vegetables and thawed shrimp to a large bowl.
- Use a large spoon or spatula to toss the ingredients together. Pour the prepared dressing over top. And stir well to combine.
- Cover the bowl tightly with plastic wrap. Chill in the refrigerator for at least 2 hours or overnight before serving.
Nutrition
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