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Shrimp and Macaroni Salad

Clay Williams

BY The Editors

PUBLISHED June 7, 2022

One day, I wanted to make a seafood dish but realized I didn’t have enough shrimp. Instead of letting the shrimp go to waste, I cooked a few macaroni noodles, put the two together, and created a salad that my children loved. This dish comes together quickly, and you can serve it warm or cold with a green salad and hot biscuits. — Gullah Geechee Home Cooking

 

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Shrimp and Macaroni Salad

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Makes 8 to 10 servings 1x

Units Scale

Ingredients

  • 2 pounds (910 g) shrimp, preferably small
  • 1 (16-ounce/455 g) box macaroni noodles, cooked according to package instructions
  • 6 hard-boiled eggs, roughly chopped
  • 3 tablespoons sweet pickle relish
  • 1 cup (100 g) diced celery
  • 1 cup (240 ml) Hellmann’s mayonnaise
  • 2 tablespoons mustard
  • 2 teaspoons celery salt

Instructions

Peel, wash, and devein the shrimp. Remove the tails.

In a 4-quart (3.8 L) saucepan, bring 3 cups (720 ml) tepid water to a boil and add the shrimp; cook until pink and opaque throughout, 2 to 4 minutes. Drain and set aside.

In a large bowl, combine the macaroni, shrimp, eggs, relish, and celery. Add the mayonnaise, mustard, and celery salt and mix again. Serve immediately or chill in the refrigerator and serve cold.

— Recipe from Gullah Geechee Home Cooking

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