My dad makes the best homemade shrimp macaroni salad.
Everyone who eats it, absolutely loves it. He always get's asked to make it for birthday parties, showers, picnics, and even Christmas.
Dad has 4 grandkids and every one of them requests it for their birthday, every year without fail.
So I figured it's time for me to learn dad's shrimp macaroni salad. It seems pretty simple on the surface and it is. But my dad does these little things that sometimes go unnoticed to the average person.
I've learned to pay close attention to details when I watch my dad cook. He always has little tricks up his sleeve.
His classic macaroni salad contains, yellow onion, celery, hard boiled eggs, shrimp, mustard and mayo. Sounds simple right?
His secret is that he chops up the onion and celery really fine. Some people might even say microscopic fine. And for reasons explained below, this makes a HUGE difference.
Here is why I think it is such a big deal. Chopping the onion and celery really fine means that both are so well distributed through out the salad that the flavor is spread everywhere and it's more subtle.
Most people just rough chop these two ingredients and you get a few big pieces that over-power the flavor in certain bites.
Imagine taking a bite of some simple macaroni salad and you end up with this rather large clump of onion and or celery, and that's all you taste in that bite. Then you have bites that don't have any onion or celery at all. Hence not as much flavor.
You never find that with this seafood macaroni salad. So chop your onion and celery super fine and you will be amazed at how good this makes it. Really.
Directions for how to make shrimp macaroni salad:
Hard boil the egg by placing an egg in a pan of cold water. Heat the pan over high heat.
When the water starts to boil, lower the temperature to low and cover for 20 minutes.
When the egg is done, pour out the hot water and fill the pan with cold water. When the water turns warm, replace it with more cold water. Add ice to chill quickly.
First boil the noodles according to package directions. While noodles are boiling, finely chop the onion and celery.
If you have the immersion blender like I show in the video, you will have this part done in a flash.
Otherwise, start off thinly slicing the onion and celery and then chopping in the other direction. This will get it done quickly. And remember, chop until it's super fine.
Place the onion and celery in a large bowl. If the noodles are done, drain them in a colander and rinse under cold water. Use your hand to mix the cold water through the noodles.
Don't stop mixing until all the noodles are cold. This is important before we add the mayonnaise and shrimp. We don't want to encourage bacterial growth.
Add the noodles to the bowl and mix well. Add the mayonnaise, mustard, shrimp and some salt and pepper. Mix well.
Peel and chop the egg into fairly large pieces and stir in. Taste and adjust salt, mayonnaise and mustard to your liking.
Cover and store in the refrigerator until you serve it.
This shrimp macaroni salad can easily be doubled, tripled or even quadrupled as needed.
My dad makes this recipe when we have Mexican food. It goes great with just about anything. Try it an let me know how you like it.
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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California