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Ingredients35 m servings 474
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.
- Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.
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- Cook's Notes:
- You can use frozen or canned shrimp. Use whole or cut up as desired.
- Do not substitute Miracle Whip® for the mayonnaise. Add more mayonnaise or some milk if salad gets a little dry.
Per Serving: 474 calories; 30 27.7 24.1 264 541 Full nutrition