This Easy Healthy Shrimp Macaroni Salad is super fresh and flavourful, high in protein, low-ish in calories, and perfect to make ahead for packed lunches or meal prep. It’s become a fan favorite in my house lately.
Why I think you’re going to love this Shrimp Macaroni Salad
1. It’s pretty healthy!
This salad has a good amount of lean protein from the shrimp and yogurt and is loaded with fiber-packed veggies with peas, red pepper, and celery. The dressing is made with plain yogurt, which is low in fat and high in protein. I cut the yogurt with mayo, but you could use 100% yogurt if you want, or substitute the mayo for a light mayo to lighten things up even more.
2. It’s quick and easy
This dish is fairly simple to whip together, making it a great option for busy weeknights. The whole thing comes together in the time it takes to cook the macaroni. Plus: We cook the shrimp and peas right in the pasta water, so minimal pots and pans are needed.
3. It keeps well for days
You can make this Shrimp Macaroni Salad in advance and store it in the refrigerator for up to three days, making it a great option for packed lunches or meal prep. This is a game-changer for busy weekdays.
4. Oh, and it’s also delicious
The combination of flavors and textures in this Shrimp Macaroni Salad is so good. That is unless you’re not a fan of lemon and dill, in which case maybe we shouldn’t be friends. But seriously—as someone who quickly gets bored with the same food—this is one of the rare items in my fridge that I’m still happy to dish up for myself even after having it for a couple of days in a row.
What you’ll need to make this Shrimp Macaroni Salad
- Macaroni: Feel free to use whole wheat, high-protein, or whatever dry macaroni you please. I like elbow macaroni because it’s the same shape as the shrimp, but shell pasta would also work well!
- Shrimp: I use frozen shrimp straight from the freezer. No defrosting required.
- Peas: Frozen of course! We’re cutting corners and saving time at every step.
- Red bell pepper: For lovely color, crunch, and flavor.
- Green onions: For a pop of freshness.
- Celery: For crunch.
- Plain yogurt: The thicker the better. I use 3% Balkan-style yogurt, but you can also use low-fat Greek yogurt.
- Lemon: We’re using the zest and the juice here.
- Mayonnaise: Full-fat or low-fat is fine. I use my homemade 1-minute mayo.
- Dill: Fresh dill is always preferred, but dried dill works here too!
- Fresh parsley: For a bit of extra freshness.
- Dijon mustard: For a nice bit of background flavor.
- Salt and pepper: For seasoning.
How to make the salad
- Bring a medium-sized pot of water to a boil, season the water generously with salt, and add the macaroni. Set your timer for one minute shy of the package instructions.
- While the macaroni is cooking, make the dressing by mixing the mayo, yogurt, lemon zest, lemon juice, salt, fresh ground pepper, and dill in the bottom of a medium-sized mixing bowl. Chop the red bell pepper, celery, parsley, and green onions, and add them to the bowl too.
- When your timer beeps, add the shrimp to the macaroni pot. Cook for one more minute, then add the peas. Cook for an additional 30 seconds, then drain the pasta/shrimp/pea mixture and rinse under cold water until it is no longer steamy.
- Add the cooled macaroni, peas, and shrimp to the mixing bowl with the dressing and veggies and toss well to combine.
- Enjoy the salad right away, or transfer it to a storage container to keep in the fridge.
Storage tips
To store this shrimp macaroni salad, transfer it to an airtight container and place it in the refrigerator. It can be stored for up to three days. Before serving, give it a stir to redistribute the dressing. I don’t recommend freezing this salad because the texture of the macaroni and veggies will be mushy and weird.
Frequently asked questions
Can I use fresh shrimp instead of frozen?
Yes! Just be aware that fresh shrimp will cook faster than frozen (depending on what size they are) and you may want to knock 30 seconds off the cooking time.
Is this salad gluten-free?
The recipe as written is not gluten-free, as it calls for regular macaroni. However, you can easily make it gluten-free by using gluten-free pasta instead.
Can I make this salad ahead of time?
Yes, this salad is a great option for meal prep! You can make it ahead of time and store it in the refrigerator for up to three days.
Can I add other vegetables to this salad?
For sure! This salad is versatile and can be customized to your liking. You can use other vegetables, such as cherry tomatoes or cucumbers, or frozen corn instead of peas if you’d like.
Is this salad high in protein?
Yes, this salad is a good source of protein thanks to the shrimp and yogurt dressing. One serving contains about 18 grams of protein.
I hope you love it!
Let me know if you make this shrimp pasta salad recipe by tagging me on Instagram. I’d love to see how it went!
Need more make-ahead meal ideas?
Try these next:
- Cottage Cheese Frittata with Spinach and Potato
- Creamy Turkey Lasagna
- Spiced Chickpea and Kabocha Squash Stew
- Instant Pot Chicken With Brown Rice and Mushrooms
Easy Healthy Shrimp Macaroni Salad
Equipment
- 1 pot medium-sized
- 1 bowl medium-sized
- 1 knife
- 1 chopping board
- 1 spoon large, for mixing
Ingredients
- 150 grams dry macaroni
- 340 grams frozen shrimp
- 150 grams frozen peas
- 1 red bell pepper
- 4 green onions
- 1 celery
- 100 grams plain yogurt
- 2 tablespoon fresh dill or 1 tbsp of dried dill
- 1 teaspoon salt
- 1 teaspoon dijon mustard
- 1 lemon zest and juice
- 100 grams mayonnaise
- 1/4 bunch fresh parsley about 3 tablespoons
Instructions
- Bring a medium-sized pot of water to a boil, season the water generously with salt, and add the macaroni. Set your timer for one minute shy of the package instructions.
- While the macaroni is cooking, make the dressing by mixing the mayo, yogurt, lemon zest, lemon juice, salt, and dill in the bottom of a medium-sized mixing bowl. Chop the red pepper, celery, and green onions, and add them to the bowl too.
- When your timer beeps, add the shrimp to the macaroni pot. Cook for one more minute, then add the peas. Cook for an additional 30 seconds, then drain the pasta/shrimp/pea mixture and rinse under cold water until it is no longer steamy.
- Add the cooled macaroni, peas, and shrimp to the mixing bowl with the dressing and veggies and toss well to combine.
- Enjoy the salad right away, or transfer it to a storage container to keep in the fridge.
Oh! Try this when you go back east with lobster!