Shrimp Macaroni Salad: 7 Reasons to Love This Summer Dish

This delicious Shrimp and Macaroni Salad combines tender macaroni with shrimp, diced celery, and a creamy dressing, perfect for summer gatherings.

Scale

1 cup Fiber Gourmet Light Elbows (or other macaroni of your choice)
2 cups thawed frozen precooked shrimp, cut in 1/2″ pieces (save the juice when you drain the thawed shrimp)
1 cup diced celery
1/4 cup sliced green onions
to taste salt and pepper
2/3 cup mayo
1 T reduced shrimp juice (liquid saved when draining shrimp which has been boiled to concentrate the flavor)
1 tsp. fresh lemon juice
1/2 tsp. whole celery seed

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Thaw shrimp overnight in refrigerator, keeping it in the bag so you can catch the juice when you open it. (In a pinch, you can also thaw it inside the bag in a bowl of barely warm water.)
Drain shrimp well, reserving the liquid that accumulates in the bag. (I dry shrimp with a paper towel if they’re quite wet.)
Put liquid drained from shrimp in small saucepan and simmer until reduced by at least half. (This will concentrate the shrimp flavor and evaporate the water. Watch carefully, this doesn’t take long!)
Cook macaroni in a large pot of salted, boiling water according to package directions, or until soft but still slightly chewy. Be careful not to overcook.
Drain macaroni and cool, but don’t rinse.
While macaroni cooks, dice shrimp (discarding the tails), celery, and green onions and put in a bowl with a snap-on lid.
Mix dressing ingredients together.
When macaroni is cool, mix it into shrimp mixture in bowl, then gently fold in dressing. (You may not need all the dressing if you prefer your salads to be more dry.)
Season to taste with salt and pepper.
Shrimp and Macaroni Salad is best if chilled a few hours before serving. Will keep in the refrigerator for a few days.