Shrimp Macoroni Salad – Dairyfree

This isn’t your ordinary Macoroni salad! Bring this dish to a potluck once and you’ll be asked to make it for every occasion. 

Thank goodness this dish only looks like it takes a long time to make. You really only need 20 minutes from start to finish, but you can pretend you were stuck in the kitchen for hours and only Carson will know the truth. 

Simple, tasty and filling! 


  • 1 pound shrimp (we use uncooked, shell-on for this recipe but you can use whatever is easiest for you)
  • 1 box macaroni
  • 1 cup mayo
  • 1/2 cup mustard
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 sweet onion
  • 1 tablespoon celery salt
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 2 teaspoon cayenne pepper


Chop peppers and onion.   Feel free to snack on a few. Warning: The peppers may jump off of the cutting board if you’re not watching closely. Wash shrimp.  No need to feed them peanut butter.Add olive oil, shrimp and half of the seasoning to pan.  Shrimp will turn pink when finished.  Peel shrimp, remove tails and cut in half.  Cook pasta according to box and drain immediately. Rinse pasta with cold water until pasta cools. 

Put pasta, peppers and onion in large bowl and mix.Add shrimp, mayo, mustard, and the rest of the seasoning and stir.You can serve Carson’s Shrimp Macoroni Salad as a side dish or main meal.  

For the tastiest version let it sit in the frig for at least an hour before serving.Enjoy!  Note: This recipe is a tad more delicious with 1 tablespoon of old bay seasoning mixed in, but it contains paprika so we have to exclude it from our dinner.


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