Picnic Shrimp Macaroni Salad

I wish I could take credit for this amazing Picnic Shrimp Macaroni Salad recipe, but it’s an adaptation of my step mom’s. I am very blessed to have been raised around some amazing cooks, which is probably why I enjoy creating in the kitchen so much. I adjusted the seasoning measurements a little bit, but the rest of this recipe is all courtesy of Valerie. When my dad was living and healthy, they used to enjoy entertaining and they would both be in the kitchen preparing sides and my dad would be smoking meat on the smoker on the patio and we’d all be standing around in the kitchen telling stories and laughing. I have so many fond memories around their kitchen table and I was always delighted to see this dish on the counter. I have brought it to a few work potlucks and now everyone asks me in advance if I’m bringing shrimp macaroni salad. I’m afraid I can no longer get away with bringing the buns! Do you ever notice when you pass around a potluck list in the office that the chips and the buns are the first to be completed on the list? Is that just in my office?

The star of the show is the shrimp. I don’t buy canned seafood (I’m just not a fan) so I buy frozen and just let them thaw and rinse and drain them before adding them to the macaroni.

Shrimp Macaroni Salad

I think one of the things I like most about this salad (aside from the shrimp) is all of the fresh ingredients. I love the colors after all of the veggies are chopped up. It’s so pretty!

Shrimp Macaroni Salad

The sauce is a combination of mayonnaise, dijon mustard, yello mustard and seasonings. It’s a departure from the sauce in a traditional macaroni salad and I like it a lot better. I think it’s the Beau Monde seasoning and the combination of both yellow & dijon mustard. Trust me, it’s a wonderful combination.

Shrimp Macaroni Salad

This salad is best if you let it sit overnight and then serve it the next day. It’s a great picnic dish, just make sure you set it on a bowl of ice if it’s a warm day. Shrimp sitting out in the hot sun is not a good idea. You can use any pasta you like, but a small cut pasta works better. I like these cute little shells because they are adorable and fun and I like fun food.

Enjoy!!!! If you give this recipe a try, come back and leave a comment and also snap a photo and tag #ketchumkitchen on Instagram so that I can see your creation (and I promise I’ll share it with Valerie.)

Shrimp Macaroni Salad

Picnic Shrimp Macaroni Salad

Picnic Shrimp Macaroni Salad


  • 1 lb package small pasta (any variety you like)
  • 4 hard boiled eggs, chopped
  • 2 stalks of celery, chopped
  • 3 green onions, chopped (use both the greens and the whites)
  • 1 small can of sliced black olives
  • 1 small jar of pimentos
  • 1/3 lb salad shrimp
    For the Dressing:
  • 1.5 cups mayonnaise
  • 3 tbl dijon mustard
  • 2 tbl yellow mustard
  • 1 tsp garlic powder
  • 1 tsp Beau Monde seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • In a pot of boiling water, cook the pasta until tender. Drain and set aside until completely cooled. Meanwhile, chop all of the fresh ingredients and add them to a large mixing bowl, along with the olives and the shrimp. In a separate bowl combine all of the dressing ingredients and mix thoroughly. Add the pasta to the ingredients in the large mixing bowl and add the dressing and mix well. Best served the next day.
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    1. This blog brought tears to my eyes of happy memories! So happy you shared this recipe. Your Dad would be so proud of you.


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