Friends and family have enjoyed my mom’s peculiar salad for a long time. Although it requires a lot of ingredients, the salad is worthwhile. If at all feasible, substitute pickle juice for the vinegar.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup uncooked elbow macaroni
- 1 tablespoon finely diced onion
- 1 tablespoon chopped green bell pepper
- ½ cup diced celery
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons ketchup
- 2 tablespoons white wine vinegar
- 1 teaspoon prepared horseradish
- ¼ teaspoon hot pepper sauce
- 1 tablespoon chopped fresh parsley
- ½ teaspoon celery seed
- ⅛ teaspoon chili powder
- ground black pepper to taste
- 2 ounces cooked salad shrimp
Instructions
- Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
- In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 243 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I would only add half a lemon next time, everything else was fine.
Thanks for this recipe! I made it as written and was impressed with how the sauce turned out. I was slightly surprised at the spices added but when they were mixed it was yummy. Can’t wait to eat some more tomato
It was ok. My spouse ate it but didn’t enjoy it very much. I wasn’t blown away and I was really looking forward to it.
Very tasty
This is very good. Not your average, ordinary, everyday shrimp macaroni salad. It’s zesty and delicious and not to mayonnaisy. I made 5x’s the recipe for a barbecue at work and every single drop of it was eaten. I’ll definitely make it again.
I added more shrimp than stated. Great flavor!
I used miracle whip as my family prefers to mayo. It was a big hit at family celebration will make again.
Delicious salad! I used a horseradish sandwich spread instead of straight horseradish. Gave a little bite without being overpowering. I also used green onions instead of the minced onion. We really enjoyed trying a “new” shrimp pasta salad instead of my old standby.
I wasn’t sure if I’d like this one, but I always make a recipe the way it’s presented before I change things. This was REALLY good! The only thing I DID change was to use white vinegar instead of white wine vinegar because that was all I had. All of the ingredients work perfectly together! I HATE it when people change the recipe and then give it bad ratings. This is definitely a keeper!
I was shockingly surprised! This is really great. I added some egg , tiny bit of yellow mustard and a little sour cream. I put more shrimp in. It is still good before all the things I added though. I made it because it had such good reviews but I was thinking when making it these things were an unusual combination but actually they are a great combination. Yum.. Will make thais salad again.
My husband and I loved this recipe. He suggested maintaining the recipe as a home standard and just replacing the shrimp with other types of meat for variety. It was easy and tasty!
a keeper. Delicious
Quite liked it! Made it for a canada day BBQ I’m hosting tonight. I added some sweet corn and used sautéed larger shrimp that I cut up in small pieces. Yum!
This is surprisingly good! Sorry, I’m going to be one of those people who changed the recipe and then rates it. I didn’t have horseradish so I used yellow mustard, didn’t have green pepper so used grated carrots, used half regular mayo and half light, and reconstituted dried onion for the fresh. Still, the sauce is a great complement to the shrimp (that’s why the ketchup) and I look forward to eating this for days!
I LOVE this macaroni salad. I have made it several times. The last time I made it, I swapped Dijon mustard for the horseradish, and I used the herbs I had in my herb garden (dill, cilantro, and parsley). I also didn’t have salad shrimp, so I just chopped large shrimp into thirds.
Fantastic! Followed the recipe, even down to the pickle juice! The seasonings really made it pop. This is a keeper!
I decreased the horseradish by half and used homemade sweet zucchini relish otherwise followed the recipe as written. Will definitely be making this again!! Full of flavor and texture!!
I made this the other day wow its really good, I just didn’t cook the shrimp and it was perfect I didn’t add the hot sauce my husband had this done in a whole day but I double the batch I am so keeping this recipe thanks !!!
I very rarely if ever give a bad rating but I did not care for this recipe. The pickle relish and ketchup is overpowering in this salad. The dressing for the amount of pasta is way to much.
My partner does not like horseradish or pickle relish but he loved this and asked afterwards if I was going to be making it again! I did baulk a little at the thought of all the processed sauces going into the dish but it did taste very nice and tangy. Next time however I’ll leave the prawns on the side rather than mixing them in with the salad.
Really, really good macaroni salad. I think I’ll try it next time with imitation crab. I think I’ll like that flavor better than the shrimp. But the sauce on this – even though I thought it would be strange with the ketchup and other ingredients – was spot on. I also was skeptical about the lack of salt in the recipe, but it didn’t need it at all.