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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of water to a boil. Stir in Old Bay seasoning.
Add the shrimp and poach 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.
Whisk the mayonnaise, sour cream, milk, remaining Old Bay, and lemon juice 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. Taste and add another squeeze of lemon if needed.
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High-protein swap: Replace the mayo and sour cream with 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 90F).
Storage: Refrigerate up to 3 days in an airtight container. Do not freeze - mayo dressings separate.
Don't skip seasoning the pasta water with Old Bay; that is what carries flavor into every bite.
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking.
What can I substitute for Old Bay seasoning?
You can use a mix of celery salt, paprika, black pepper, cayenne pepper, dry mustard, and ground nutmeg.
Can I make this salad ahead of time?
Yes, it actually tastes better after 24 hours in the fridge.
How long can I store the salad?
Refrigerate up to 3 days in an airtight container.
Can I freeze the salad?
No, freezing is not recommended as mayo dressings tend to separate.
