Old Bay Shrimp and Macaroni Salad
Published July 30, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup Old Bay seasoning, plus more for garnishing
- 1pound elbow macaroni
- 1pound medium shrimp, peeled
- 1cup frozen peas (5 ounces, not thawed)
- ½cup mayonnaise
- ½cup buttermilk
- 2celery stalks, finely chopped
- ½small red onion, finely chopped
- 1large lemon, plus more as needed
- ½cup chopped dill, parsley or a mix
Nutritional analysis per serving (10 servings)
316 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 17 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring 2 quarts (8 cups) of water and the Old Bay to a boil. Stir in the macaroni and cook until tender, 6 to 8 minutes. Turn off the heat, add the shrimp and peas and stir until bright in color and just cooked through, 2 to 3 minutes. Drain and leave in the colander to cool slightly for 5 minutes. (Do not rinse.)
- Step 2
Transfer the macaroni, shrimp and peas to a large bowl. Add the mayonnaise, buttermilk, celery and red onion. Stir until well coated. Zest and juice the lemon into the bowl, add the herb(s) and stir to combine. Season with more lemon juice and Old Bay until bright and peppery. Top with a sprinkle of Old Bay before serving.
Private Notes
Comments
Just made it. Used the recipe exactly as printed except I cut everything in half because I was only making it for small group (and I just used parsley because I was out of dill). But absolutely delicious! The only thing I would say is that I added a slight sprinkle of salt after it was all finished but not everyone might agree with me. This one is definitely a keeper!
This sounded like a recipe my mother use to make. I’m 80, so that was a long time ago. I tried it, following the recipe exactly. It’s fabulous and definitely reminds me of my mother’s dish. I will make it again. It would be great to take to a potluck!
Just make a different salad.
This was a huge hit on Mother's Day. I substituted cavatappi for the elbow mac, and think the ridges helped hold the sauce on the pasta. I also doubled the recipe since we had about 10 adults and 5 kids, but that turned out to be more than needed. It was delicious leftover though.
Really good, next time I make it I’m going to make more dressing
Absolutely a crowd pleaser. The macaroni tastes spicy after it cooks with the Old Bay, but the flavor mellows as the noodles cool and mix with the mayo/milk mixture. My 1 year old and toddler ate an entire serving each.
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