I still remember the first time I tried Old Bay Shrimp and Macaroni Salad; it was on a warm summer afternoon during a family gathering at my grandmother’s seaside cottage. The salty breeze from the ocean mingled with the tantalizing aroma of Old Bay seasoning, instantly transporting me to a place of comfort and nostalgia. As a child, those family gatherings were the highlight of my summers—filled with laughter, stories, and of course, incredible food. My grandmother was the heart of our family’s culinary traditions, and she had a knack for turning the simplest ingredients into something truly special. This recipe, inspired by her, holds a special place in my heart, not just for its vibrant flavors, but for the memories it evokes.
The beauty of this dish lies in its simplicity. The combination of tender shrimp, perfectly cooked elbow macaroni, and crisp vegetables, all coated in a creamy dressing with the signature punch of Old Bay seasoning, is a celebration of flavors and textures. The addition of buttermilk to the dressing gives it a delightful tang, which balances the richness of the mayonnaise, while the fresh herbs add a burst of freshness. Every bite is a reminder of those sun-soaked days spent by the water, where life seemed to slow down, and every meal was an occasion to savor.
I remember watching my grandmother prepare this salad with a sort of effortless grace. She’d boil the macaroni to just the right level of tenderness, toss in the shrimp and peas, and within minutes, the kitchen would be filled with the irresistible scent of Old Bay. Her secret, she would say with a wink, was in letting the flavors marry together just long enough for everything to harmonize, but not too long that the shrimp would lose their delicate texture. As the sun began to set, we’d gather around the table, our plates piled high with this creamy, flavorful salad, and dig in with enthusiasm.
Over the years, I’ve made this recipe my own, tweaking it here and there, but always keeping that nostalgic essence alive. Whether I’m making it for a summer picnic or a casual family dinner, it never fails to bring a smile to everyone’s face. The sprinkle of Old Bay on top, just before serving, is like the final touch of love from my grandmother’s kitchen to mine.
This Old Bay Shrimp and Macaroni Salad isn’t just a dish—it’s a story, a memory, and a piece of my family’s history that I’m thrilled to share with you. I hope it brings as much joy to your table as it does to mine.
Old Bay Shrimp and Macaroni Salad
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Ingredients
- 1/3 cup Old Bay seasoning, plus extra for garnish
- 1 pound elbow macaroni
- 1 pound medium shrimp, peeled
- 1 cup frozen peas (5 ounces, keep frozen)
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 stalks celery, finely chopped
- 1/2 small red onion, finely diced
- 1 large lemon, more if needed
- 1/2 cup chopped herbs like dill, parsley, or a mix
Directions
- Bring 2 quarts of water to a rolling boil in a large pot, and stir in the Old Bay seasoning.
- Add the elbow macaroni and cook for 6 to 8 minutes, or until just tender.
- With the heat off, stir in the shrimp and frozen peas, cooking until the shrimp are pink and cooked through, about 2 to 3 minutes.
- Drain the pasta mixture in a colander and let it cool slightly for about 5 minutes without rinsing.
- In a large mixing bowl, combine the cooled macaroni, shrimp, and peas.
- Add the mayonnaise, buttermilk, celery, and red onion, mixing until well combined.
- Grate the zest of the lemon and squeeze in the juice, stirring in the chopped herbs afterward.
- Taste and adjust the seasoning with additional lemon juice and Old Bay seasoning as needed.
- Before serving, garnish with a light sprinkle of Old Bay seasoning for extra flavor.
Storing Suggestion
Store the shrimp and macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again to redistribute the dressing.
Cooking Tips
To enhance the flavor, consider adding a pinch of cayenne pepper for extra heat, or substitute Greek yogurt for half of the mayonnaise for a lighter version. If you prefer, use other types of pasta like shells or rotini for a different texture.
Serving Suggestions
This salad pairs well with a crisp white wine or a light, citrusy beer. Serve it alongside grilled vegetables or as a side dish for a barbecue. For a bit of crunch, top with crushed crackers or toasted bread crumbs just before serving.
Ingredient Substitutions
If buttermilk is unavailable, substitute with a mixture of plain yogurt and a splash of milk. You can also replace shrimp with cooked chicken or tofu for a different protein option.
Seasonal Variations
During the summer, add diced fresh tomatoes or grilled corn kernels for a seasonal twist. In the cooler months, try adding roasted red peppers or sun-dried tomatoes to deepen the flavor.
Allergen Information
This recipe contains shellfish (shrimp) and dairy (buttermilk and mayonnaise). For a dairy-free option, substitute the buttermilk and mayonnaise with vegan alternatives. If allergic to shellfish, consider using cooked chicken or tofu as a replacement.
FAQ:
Can I make this salad ahead of time?
Yes, you can prepare this salad up to a day in advance. Just make sure to store it in the refrigerator and give it a good stir before serving.
What other vegetables can I add to this salad?
You can add diced bell peppers, cucumbers, or cherry tomatoes for extra color and crunch.
How can I make this salad spicier?
To add some heat, try mixing in a dash of hot sauce, red pepper flakes, or a chopped jalapeño.
Can I use a different type of pasta?
Absolutely! Shells, rotini, or even bow-tie pasta can be used instead of elbow macaroni.
Is this salad gluten-free?
No, this salad contains wheat-based pasta. To make it gluten-free, use your favorite gluten-free pasta.
What can I use instead of shrimp?
If you’re not a fan of shrimp, you can substitute it with cooked chicken, tofu, or even canned tuna.
Old Bay Shrimp and Macaroni Salad
Ingredients
- 1/3 cup of Old Bay seasoning with extra for garnish
- 1 pound of elbow macaroni
- 1 pound of medium-sized shrimp peeled
- 1 cup of peas frozen (5 ounces, keep frozen)
- 1/2 cup of mayonnaise
- 1/2 cup of buttermilk
- 2 stalks of celery chopped finely
- 1/2 of a small red onion finely diced
- 1 large lemon additional if needed
- 1/2 cup of chopped herbs such as dill, parsley, or a combination
Instructions
- In a large pot, bring 2 quarts (8 cups) of water to a boil and add the Old Bay seasoning. Cook the macaroni in the boiling water until tender, about 6 to 8 minutes. Turn off the heat, then stir in the shrimp and peas, cooking them until the shrimp turn pink and are just done, about 2 to 3 minutes. Drain the mixture in a colander and let it cool for about 5 minutes. Do not rinse.
- Transfer the cooled macaroni, shrimp, and peas to a large bowl. Add in the mayonnaise, buttermilk, chopped celery, and red onion, mixing until everything is evenly coated. Grate the lemon zest and squeeze the juice into the bowl, then stir in the chopped herbs. Adjust the seasoning with more lemon juice and Old Bay to taste, making sure the flavors are bright and well-balanced. Garnish with a sprinkle of Old Bay before serving.
