Baby Shrimp Salad

Nothing says summer like a bright, colorful salad you can whip up in minutes and devour by the pool. This Summer Shrimp Macaroni Salad combines tender elbow macaroni with crunchy vegetables, creamy cheddar cubes, and sweet baby shrimp salad for a dish that’s equal parts comfort and celebration.

 

 

Baby Shrimp Salad

At Lou Lou Girls, we believe that every recipe should feel like a warm hug and a cool breeze—this salad delivers both in every forkful.

This recipe shines on its own, but it also plays well with barbecue spreads, picnic baskets, and potluck tables. The secret lies in balancing textures—soft noodles, crisp celery, juicy cucumbers, and snap from carrots—while layering flavors in the dressing that tie everything together. Whether you’re hosting a backyard gathering or meal-prepping lunches for the week, this salad has your back.

Below you’ll find the full ingredient breakdown, step-by-step directions, calorie count, nutritional facts, my top cooking tips, and creative variations to make this salad your very own. Let’s dive in!

 

 

Baby Shrimp Salad

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Ingredients

• Gather these pantry and fridge staples to set yourself up for success. The ingredient list is simple, but each element plays a key role in the salad’s flavor, texture, and visual appeal.
• 12 oz elbow macaroni noodles
• 1 cup celery stalks, chopped finely
• 1 cup sweet peas, thawed if frozen
• 1 cup cucumber, diced
• 1 cup carrots, diced
• 1 cup cheddar cheese, cubed
• 1 small onion, diced
• 2 cans baby salad shrimp, drained
• For the Dressing:
• 1½ cups mayonnaise
• ½ teaspoon garlic salt
• 2 teaspoons distilled white vinegar
• 1½ teaspoons granulated sugar
• ¼ teaspoon ground mustard
• 1 teaspoon salt, plus more to taste
• 1 teaspoon ground black pepper

Instructions

How It Comes Together

This salad is as easy to make as it is to love. Follow these steps for a perfectly chilled, creamy, crunchy, and colorful masterpiece.

1. Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process.
2. Prep the Veggies and Cheese: While the pasta cooks, chop the celery, onions, carrots, and cucumber into uniform bite-sized pieces. Cube the cheddar. This keeps each forkful balanced.
3. Mix the Dressing: In a medium bowl, whisk together mayonnaise, garlic salt, white vinegar, sugar, ground mustard, salt, and pepper until smooth. Taste and adjust seasoning—add a pinch more sugar for brightness or vinegar for tang.
4. Combine Everything: In a large mixing bowl, gently toss the cooled macaroni with chopped veggies, cheddar cubes, and baby salad shrimp. Pour the dressing over the salad, folding carefully to coat every piece.
5. Chill: Cover and refrigerate for at least 2 hours (ideally 4–6) to let flavors meld and the salad firm up. Give it a gentle stir before serving to redistribute any dressing that settled at the bottom. If it seems dry, add a Tablespoon of Mayo to perk it up!
6. Serve: Transfer to a chilled platter or bowl. Garnish with a sprinkle of black pepper, chopped parsley, or paprika for a pop of color.
7. These steps yield six generous servings that travel well to picnics, parties, and potlucks.

 

Baby Shrimp Salad

Calorie Count and Nutritional Facts

This salad is indulgent yet surprisingly balanced, packing protein from shrimp and cheese, carbs from pasta, and fiber from veggies. Below is the approximate nutritional breakdown per serving (assuming six servings total).

Nutrition values may vary based on exact brands and portion sizes. For a lighter version, swap half the mayo for plain Greek yogurt or use a lower-fat cheese.

 

Baby Shrimp Salad

Cooking Tips for Salad Success

Elevate this macaroni salad from good to unforgettable with a few simple hacks:

• Use al dente pasta: Slightly firm noodles hold their shape and texture when tossed in dressing.
• Chill thoroughly: Let the salad rest for at least 4 hours so the flavors marry. Overnight is best.
• Uniform cuts: Dice veggies and cheese into consistent sizes for a professional, balanced bite each time.
• Adjust seasoning gradually: Add salt, pepper, sugar, and vinegar in small increments, tasting as you go.
• Dry shrimp well: Pat baby salad shrimp with paper towels to prevent watering down the dressing.

Implement these tricks, and you’ll nail the perfect creaminess, crunch, and flavor depth every time.

 

 

 

Lou Lou Girls’ Favorite Variations

Personalize this salad by swapping or adding ingredients based on what’s in your fridge or seasonal produce:

• Mediterranean Twist: Replace shrimp with cubed feta and chopped artichoke hearts. Add kalamata olives and a splash of lemon juice to the dressing.
• Veggie-Loaded: Double the veggies—add diced bell peppers, blanched broccoli florets, or cherry tomatoes for extra color and nutrients.
• Protein Power: Stir in grilled chicken strips or cubed deli turkey instead of shrimp for a more filling main-dish salad.
• Spicy Kick: Mix ¼ cup chopped pickled jalapeños into the dressing and sprinkle cilantro on top.
• Herb Infusion: Fold in chopped dill, chives, or basil to give the salad a fragrant, garden-fresh lift.

Feel free to mix and match these ideas—you truly can’t go wrong.

 

Make-Ahead & Storage Guidelines

This salad is an excellent candidate for meal prep and entertaining because it holds up well in the fridge:

• Make-Ahead: Prepare up to 24 hours before serving. Keep covered and refrigerated; stir gently before plating.
• Storage: Store leftover salad in an airtight container for up to 3 days. If it dries out, stir in a splash of milk or extra vinegar and mayo to refresh.
• Freezing: Not recommended—mayonnaise-based salads can separate and become watery upon thawing.

Pro tip: If you plan to store, under-dress slightly when mixing. Add a bit more mayo or yogurt before serving to keep the salad perfectly creamy.

Baby Shrimp Salad

Serving Suggestions

This Summer Shrimp Macaroni Salad shines alongside a range of main dishes and settings:

• Barbecue Pairing: Serve with grilled burgers, ribs, or veggie skewers for a classic cookout spread.
• Picnic Perfection: Pack in individual mason jars layered with salad and a lid. Guests can simply shake and dig in.
• Potluck Favorite: Place in a pretty glass bowl and garnish with a sprinkle of paprika and chopped parsley for a crowd-pleasing presentation.
• Lunchbox Hero: Portion into airtight containers for easy grab-and-go lunches. Add a side of fresh fruit or whole-grain crackers.

No matter where it goes, this salad brings color, texture, and flavor to the table.

Baby Shrimp Salad

Frequently Asked Questions

Can I make this salad vegan or dairy-free?

Swap mayonnaise for a vegan version or plain dairy-free yogurt. Omit the cheddar or use a plant-based “cheese” alternative. Use chickpeas instead of shrimp.

What if I don’t have baby salad shrimp?

You can sub canned tuna, salmon, or even cooked canned crab meat. Just drain well and pat dry.

My salad turned watery—how do I fix it?

Toss in a handful of breadcrumbs or cooked quinoa to absorb excess moisture. Alternatively, drain off any liquid and whisk in more mayo or yogurt.

Can I use whole-wheat pasta?

Absolutely. Whole-wheat macaroni adds fiber and a nutty flavor. Just cook until al dente and rinse thoroughly.

How do I keep the salad from turning brown?

Store in the fridge in an airtight container and avoid prolonged air exposure. A squeeze of lemon juice can also help preserve color.

Baby Shrimp Salad

Parting Thoughts

This Summer Shrimp Macaroni Salad is proof that simple ingredients can create something truly special. With its creamy dressing, colorful veggies, and tender shrimp, it embodies everything we love about warm-weather cooking: quick prep, make-ahead convenience, and endless flavor. I hope you’ll make it your go-to for backyard barbecues, picnic afternoons, and easy weeknight dinners.

Next time you crave a dish that’s as versatile as it is delicious, come back to Lou Lou Girls for more recipes, tips, and inspiration. In the meantime, fire up your water for macaroni and let the good times—and good bites—roll! Remember to tag us on Instagram! 

 

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