Old Bay Shrimp and Macaroni Salad

By Ali Slagle

Published July 29, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(375)
Comments
Read comments

If a shrimp boil dove into a bowl of macaroni salad, you might end up with something like this: a crowd-pleasing, lemony, peppery, glossy shrimp-and-pasta salad. To infuse all the elements with the flavors of a seafood boil, season the water that cooks the pasta, peas and shrimp with lots of Old Bay. The peas add sweetness to balance the pep (though corn kernels would also be great), while celery and red onion lend crunch, and herbs freshen things up. Eat warm, or refrigerate the salad for up to 6 hours. If the mixture stiffens, thin with water and toss until silky.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings (12 cups)

  • ⅓ cup Old Bay seasoning, plus more for garnishing

  • 1 pound elbow macaroni

  • 1 pound medium shrimp, peeled

  • 1 cup frozen peas (5 ounces, not thawed)

  • ½ cup mayonnaise

  • ½ cup buttermilk

  • 2 celery stalks, finely chopped

  • ½ small red onion, finely chopped

  • 1 large lemon, plus more as needed

  • ½ cup chopped dill, parsley or a mix

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

40 grams carbs; 78 milligrams cholesterol; 316 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 165 milligrams sodium; 17 grams protein; 3 grams sugar

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.

Powered by

Preparation

  1. 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.)

  2. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
375 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

MB

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!

Millie

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!

Lina

I thought this was delicious, but the buttermilk made it just a bit soupy, even though I liked the flavor. I liked the suggestion of another reviewer to add some Greek yogurt to thicken it up and coat the pasta more evenly.

Catherine H

Recipe looks much better tan tasted. Made mine the night before a party and pasta was very dry. While tasty enough, I won’t be making again.

Bari

I made this recipe AS WRITTEN and it is wonderful! We LOVE it!!!!! Thank you, Ali111

MM

Old Bay finally found its soulmate. This salad is so good I’m insufferable at potlucks now. You’re welcome.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.