This quick and easy Macaroni Shrimp Salad delivers creamy, bold flavor thanks to Old Bay seasoning and tangy Wickle juice. It’s a light, crowd-pleasing dish perfect for summer picnics, potlucks, and cookouts.
From Southern cookouts to casual family gatherings, this macaroni shrimp salad stands out with flavors inspired by a seafood boil. It’s been a favorite at our Fourth of July celebrations for years—always requested and always a hit.
If you’re interested in other hearty salads with protein, consider trying a chicken or tuna-based option for variety in your menu.
Why We Love Old Bay Macaroni Shrimp Salad
- Great for feeding a crowd. It travels well and is a reliable option for potlucks—most people finish every last bite.
- Easy to prepare. Once the ingredients are prepped, everything is combined in one bowl for a simple assembly.
- Make ahead friendly. You can assemble most of it in advance; the flavors meld while it chills, and it often tastes even better the next day if the dressing is added just before serving when possible.
Ingredient Notes and Substitutions
Macaroni noodles — Small pasta shapes work best; traditional elbow macaroni, mini shells, or similar small shapes hold the dressing and mix-ins well.
Shrimp and Old Bay — Small raw shrimp tossed with Old Bay and quickly cooked give the best flavor. Pre-cooked shrimp can be used for convenience but may be milder in taste.
Wickles — Wickle pickles and their juice add a tangy, slightly spicy kick. If you prefer a milder profile, use sweet pickles and their juice instead.
Additional mix-ins — This version includes red bell pepper, celery, red onion, and chopped hard-boiled eggs for texture and color. Adjust quantities to taste.
See the ingredient list below for exact amounts.
How to Make Macaroni Shrimp Salad with Old Bay
Step 1. Toss the shrimp with Old Bay until they are evenly coated.
Step 2. Heat oil in a skillet over medium heat. Cook the seasoned shrimp 4–5 minutes, until pink and cooked through. Small shrimp cook quickly, so watch them closely.
Step 3. In a large bowl, combine cooked and cooled macaroni with mayonnaise, pickle (Wickle) juice, Dijon mustard, garlic powder, salt, and pepper. Toss until the pasta is evenly coated.
Step 4. Fold in the cooked shrimp, chopped Wickles, red bell pepper, celery, red onion, and chopped hard-boiled eggs. Stir gently to combine. Serve right away or chill until serving.
Pro Tips
If preparing more than a day ahead, keep the dressing separate and add it when ready to serve. Left on the pasta too long, the dressing can be absorbed and leave the salad dry.
Rinse the cooked pasta under cold water to stop cooking and prevent the dressing from clinging and becoming sticky.
More Ways to Enjoy Macaroni Shrimp Salad with Old Bay
- Add charred or blackened corn for extra smoky flavor and crunch.
- Pair the savory salad with a sweet, refreshing side like watermelon or a beet-and-cucumber salad to balance the meal.
- Swap the Old Bay shrimp for Cajun-seasoned shrimp to boost smoky heat if you prefer spicier flavors.
Common Questions
How long can the Macaroni Shrimp Salad with Old Bay be stored?
How do I keep the pasta from absorbing so much of the dressing?
What is the best way to serve this Old Bay Macaroni Shrimp Salad?
More Must-Try Salads!
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Easy Tuna Corn Salad Recipe
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Beet and Cucumber Salad
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Best Ever Bang Bang Shrimp Salad
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Easy Buffalo Tuna Salad (High Protein & Low-Carb)
Creamy Macaroni Shrimp Salad with Old Bay
Kate
Pin Recipe
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
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Combine shrimp and Old Bay in a small bowl, coating the shrimp evenly.
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Heat oil in a skillet over medium and cook the seasoned shrimp 4–5 minutes until pink and opaque.
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In a large bowl, toss cooked macaroni with mayonnaise, Wickle juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
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Add the cooked shrimp, Wickles, bell pepper, celery, red onion, and chopped eggs. Mix gently and serve immediately or refrigerate until ready to serve.
Notes
Tips:
- Rinse pasta under cold water after cooking to stop it from continuing to cook and to prevent stickiness.
- If making ahead, store dressing separately and toss with the pasta just before serving.
- Tossing pasta with a small amount of olive oil before dressing can help prevent it from absorbing too much sauce.