Best Shrimp Boil Macaroni Salad Recipes

MOM'S SHRIMP MACARONI SALAD

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.

GRANDMA'S MACARONI SHRIMP SALAD

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. Drain and pour into a salad bowl.
• Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.

SHRIMP MACARONI SALAD

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.

SHRIMP BOIL MACARONI SALAD RECIPE - (4.4/5)

Steps:

• 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. Peel and devein shrimp, reserving the shells. In the center of a 15x15-inch square of double-thickness cheesecloth, combine shrimp shells, bay leaf, and 2 sprigs fresh thyme. Bring up cheesecloth sides; tie with clean kitchen string. In a t-qt. Dutch oven combine broth, onion, 2 Tbsp. lemon juice, 2 tsp. Old Bay seasoning, and cheesecloth bag. Bring to a simmer. 3. Add shrimp to Dutch oven. Simmer 1 minute or until shrimp is opaque; remove with slotted spoon. Add corn to Dutch oven. Simmer, covered, for 10 minutes, rearranging corn once. Remove corn and set aside to cool. Add potatoes and sausage to Dutch oven. Simmer, covered, about 8 minutes or until potatoes are tender. Drain, reserving 1/2 cup cooking liquid. Discard spice bag. When corn is cool enough to handle, cut kernels from cobs. 4. For dressing, in a blender combine reserved 1/2 cup cooking liquid, 1 teaspoon Old Bay seasoning, lemon peel, and 1/4 cup lemon juice. With blender running, slowly add oil. 5. In a large bowl combine macaroni, corn kernels, shrimp, potatoes, and sausage. Add dressing and 1 Tablespoon thyme; toss gently to combine. Serve at once or cover and chill up to 24 hours. Sprinkle with additional fresh thyme and Old Bay seasoning, and serve with lemon wedges.