Old Bay Shrimp and Macaroni Salad

By Ali Slagle

Published July 30, 2024

Old Bay Shrimp and Macaroni Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(271)
Comments
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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.

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Ingredients

Yield:8 to 10 servings (12 cups)
  • ⅓cup Old Bay seasoning, plus more for garnishing
  • 1pound elbow macaroni
  • 1pound medium shrimp, peeled
  • 1cup frozen peas (5 ounces, not thawed)
  • ½cup mayonnaise
  • ½cup buttermilk
  • 2celery stalks, finely chopped
  • ½small red onion, finely chopped
  • 1large lemon, plus more as needed
  • ½cup chopped dill, parsley or a mix
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

316 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 17 grams protein; 165 milligrams sodium

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.

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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.

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Ratings

5 out of 5
271 user ratings
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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!

April J

Loved it! Added grated carrot & jalapenos,,,this is delicious and super easy!

Diane

Add more shrimp. Did anyone ever say that a dish had too many shrimp?

Michael Rahimi

1/3 cup of Old Bay is far too much, making the entire dish far too salty, I threw it out

Great Side Dish--Reduce Amount Of Sauce

I made this with Oregon Bay Shrimp, which was great given their size and texture.

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