Description
A creamy and flavorful shrimp macaroni salad, perfect as a side dish or light main meal, packed with protein and crunchy vegetables.
Ingredients
- 1 pound shrimp
- 8 ounces elbow macaroni
- 1 cup celery, diced
- 1 red bell pepper, diced
- 1/2 cup green onions, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Boil the shrimp in salted water for 2–3 minutes until they turn pink and opaque. Drain and chill in cold water.
- In boiling salted water, cook the elbow macaroni for 7–8 minutes until al dente. Drain and rinse under cold water.
- Dice the celery, red bell pepper, and green onions into small pieces.
- In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, fresh dill, salt, and pepper until combined.
- In a large bowl, gently toss pasta, shrimp, and vegetables with the dressing until coated.
- Cover and refrigerate for at least 30 minutes to blend flavors.
- Before serving, stir the salad and adjust seasoning. Serve chilled.
Notes
For extra flavor, add chopped herbs like parsley. For a spicy kick, include diced jalapeños in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American