Shrimp Recipe + Herbed Macaroni Salad with Shrimp

Light and lemony, this recipe is a change from standard macaroni salads.

Ingredients

• 1 cup ditalini pasta
• 1 cup mayonnaise, or more to taste
• 4 ribs celery, finely chopped
• 4 green onions, thinly sliced
• ½ red bell pepper, diced
• ¼ cup fresh lemon juice
• 3 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 6 hard-boiled eggs, peeled and sliced
• 12 ounces frozen cooked small shrimp, thawed, or more to taste
• 3 sprigs fresh parsley, or as desired

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
2. Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
3. Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
4. Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

Nutrition Facts

• calories243.4
• carbohydrateContent10.1 g
• cholesterolContent167.6 mg
• fatContent17.8 g
• fiberContent1.1 g
• proteinContent10.9 g
• saturatedFatContent3.1 g
• sodiumContent233.9 mg
• sugarContent1.6 g