Search
by Ingredient

Sadie's Shrimp Salad Dressing

StarStarStarStarHalf star

Submitted by aub65

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

YIELD

30 servings

PREP

10 min

COOK

30 min

READY

1 hrs

This isn’t just a dressing. It’s a full-blown Cajun shrimp and macaroni salad that feeds a crowd. Cooked elbow macaroni, shrimp, hard-boiled eggs, onions, celery, olives, and pickles get tossed in a loaded mayo-based dressing with enough kick to make your lips tingle.

The dressing is where the Louisiana flavor lives. A quart of mayonnaise gets loosened with olive oil, then punched up with hot sauce, Worcestershire, lemon juice, prepared mustard, and ketchup. That combination creates a creamy, tangy, slightly spicy coating that clings to every noodle and shrimp. The ketchup adds a subtle sweetness and rosy color that ties everything together.

An hour in the fridge before serving lets the macaroni absorb the dressing and all those flavors meld. This is meant to be served cold, and it gets better as it sits. It’s the kind of salad that shows up at every family reunion and church potluck across the Gulf Coast.

Chef Tips

  • Cook the macaroni al dente since it continues to soften as it absorbs the dressing during chilling. Overcooked noodles turn mushy
  • Cool the macaroni completely before mixing with the dressing. Hot pasta melts the mayo and makes the salad greasy
  • Adjust the hot sauce to your crowd’s heat tolerance. Two tablespoons gives a noticeable kick without overwhelming
  • This salad thickens as it sits. Stir in a spoonful of mayo or a splash of olive oil before serving if it seems dry

Variations

  • Add diced Cajun andouille sausage for a smoky, meaty addition
  • Use Creole mustard instead of prepared mustard for a coarser, spicier flavor
  • Fold in diced avocado right before serving for a creamy contrast

Ingredients

1 0.9
QUART L MAYONNAISE *
½ 118
CUP ML OLIVE OIL
2 30
TABLESPOONS ML RED HOT PEPPER SAUCE *
2 30
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE *
1 15
TABLESPOON ML PREPARED MUSTARD
2 30
TABLESPOONS ML KETCHUP
1
X SHRIMP
to taste *
1
X PASTA, ELBOW MACARONI
to taste *

Directions

Cook macaroni, drain, and cool.

In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.

Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup.

Pour over other ingredients and mix well.

Refrigerate 1 hour before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 33 99% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Email this recipe