Creamy Macaroni Shrimp Salad with Old Bay
Servings: 5 Servings
Calories: 369kcal
Ingredients
- 8 oz macaroni noodles or 2 cups cooked according to the package directions
- 1 tablespoon cooking oil
- 1 lb small shrimp
- 1 tablespoon old bay seasoning
- ¼ cup wickles (original pickles) chopped
- ½ red bell pepper chopped
- 2 stalks celery sliced
- ½ cup chopped red onion
- 2 hard boiled eggs chopped
Salad Dressing
- ½ cup mayonnaise
- ¼ cup wickle juice
- 2 teaspoons dijon mustard
- salt and pepper to taste
- ½ teaspoon garlic powder
Instructions
- In a small bowl add shrimp and stir with old bay seasoning until the shrimp are fully coated.
- In a skillet, add the oil and heat over medium. Once the skillet is heated, add the seasoned shrimp and cook for 4-5 minutes or until pink and cooked through completely. This won’t take long since they’re small.
- To a large bowl add macaroni noodles and toss with mayonnaise, pickle juice, dijon mustard, salt and pepper, and garlic until well combined and fully coated with the sauce.
- To the same large bowl, add cooked shrimp, wickles, red bell pepper, celery, red onion, and boiled eggs. Stir until well combined. Serve immediately or refrigerate until later.
Notes
Storage: Keep in the refrigerator for 3-5 days.
Tips:
- Be sure to rinse the pasta with cold water before adding the dressing.
- If you're making this in advance, wait to add the dressing upon serving.
- Try tossing the pasta with a little olive oil before adding the ingredients for the dressing to keep it from drying out.
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 18g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 918mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 743IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 1mg