Can I make Old Bay shrimp macaroni salad the night before?

Yes — and it's actually better the next day. The Old Bay deepens, the dressing settles into the pasta, and the celery stays crisp. Give it a stir before serving and add a squeeze of fresh lemon if it needs brightening.

What kind of shrimp should I use?

Medium or large shrimp (31/40 or 26/30 count), peeled and deveined, raw or thawed from frozen. Pre-cooked shrimp works in a pinch — skip the poach, chop, and fold in at the end, but bump the Old Bay in the dressing to 3 tablespoons to make up for the seasoned-water step.

How long does shrimp macaroni salad last in the fridge?

Up to 3 days in an airtight container. After that, the shrimp and the mayo-based dressing both start to lose quality. Don't freeze leftovers — the dressing breaks and the pasta texture suffers.

Can I make this without shrimp?

Absolutely. Skip the shrimp and the first poaching step, and just cook the pasta in Old Bay-seasoned water. You'll still get a full-flavored salad. Or substitute lump crab, leftover grilled chicken, or canned tuna depending on what you have.

Old Bay Shrimp Macaroni Salad Recipe (BBQ Favorite)

Description

A creamy, lemony, one-pot pasta salad where the shrimp and elbow macaroni both cook in seasoned Old Bay water. The cookout side that disappears first.

Ingredients

Units Scale

For the Old Bay Cooking Water: 2 tablespoons Old Bay seasoning 1 1/2 lb shrimp, peeled and deveined 1 lb elbow macaroni For the Creamy Dressing: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup whole milk 2 1/2 tablespoons Old Bay seasoning Juice of 2 medium lemons (plus more to taste) For the Salad: 2 stalks celery, small-diced 1 red bell pepper, small-diced 1/4 red onion, small-diced

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Instructions

Bring a large pot of water to a boil. Stir in 2 tablespoons of Old Bay seasoning.
Add the shrimp and poach for 2 to 3 minutes, until pink and opaque. Remove with a slotted spoon and set aside to cool.
Add the elbow macaroni to the same Old Bay water. Cook to al dente per package directions. Drain.
While the pasta cooks, whisk the mayonnaise, sour cream, milk, the remaining 2½ tablespoons of Old Bay, and the juice of 2 lemons in a large serving bowl.
Fold the diced celery, red bell pepper, and red onion into the dressing.
Small-dice the cooled shrimp and add them to the bowl.
Add the drained pasta. Toss until every elbow is coated.
Cover and refrigerate at least 1 hour before serving (overnight is even better). Taste and add another squeeze of lemon if needed.

Notes

High-protein swap: Replace the mayo and sour cream with 1 cup of plain whole-milk Greek yogurt for a tangier, higher-protein version.
Make-ahead tip: This salad tastes better after 24 hours in the fridge. Build it the night before your cookout.
Food safety: Keep on ice at outdoor gatherings. No more than 2 hours at room temperature (1 hour if above 90°F).

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American