Best 16 Shrimp Potato Salad Recipes

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Shrimp potato salad is a delicious and refreshing dish that is perfect for any summer gathering. It's light, yet filling, and the combination of shrimp, potatoes, and vegetables makes it a flavorful and nutritious meal. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at your next party, shrimp potato salad is sure to please everyone at the table.

Here are our top 16 tried and tested recipes!

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

  • In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

CAJUN SHRIMP POTATO SALAD



Cajun Shrimp Potato Salad image

I created this recipe myself and think you'll find it's the most unique potato salad you've ever tasted. With the addition of shrimp, it's practically hearty enough to be a main dish.More Cajun Salads Recipes

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

5 medium red potatoes
6 cups water
3 tablespoons seafood seasoning
1 tablespoon salt
1 pound medium uncooked shrimp
1/4 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon sugar
Additional salt to taste

Steps:

  • Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 158 calories, Fat 9g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1447mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Provided by Food Network

Yield 8 to 10 as part of a selection

Number Of Ingredients 10

2 pounds small red potatoes, quartered
2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound medium raw shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup extravirgin olive oil
3 shallots, finely chopped
1 small bunch oregano, leaves only, finely chopped
3 tablespoons capers
2 tablespoons lemon juice

Steps:

  • Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
  • In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
  • Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD



Cajun Potato, Prawn/Shrimp and Avocado Salad image

Make and share this Cajun Potato, Prawn/Shrimp and Avocado Salad recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

300 g new potatoes (small baby or chats 10 oz halved)
1 tablespoon olive oil
250 g king prawns (8 oz, cooked and peeled)
1 garlic clove (minced)
2 spring onions (finely sliced)
2 teaspoons cajun seasoning
1 avocado (peeled, stoned and diced)
1 cup alfalfa sprout
salt (to boil potatoes)

Steps:

  • Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
  • Heat the oil in a wok or large nonstick frying pan/skillet.
  • Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
  • Stir in the potatoes and cook for a further minute.
  • Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

WARM SHRIMP-AND-POTATO SALAD



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
  • Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
  • Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

SHRIMP AND POTATO SALAD WITH ARUGULA PESTO



Shrimp and Potato Salad with Arugula Pesto image

Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound small red potatoes, cut into 1-inch pieces
Kosher salt
12 ounces green beans, trimmed
1 cup assorted cherry tomatoes, halved
5 ounces baby arugula (about 6 cups)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
2 cloves garlic, chopped
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Freshly ground pepper
Pinch of red pepper flakes
1 pound large shrimp, peeled, deveined and patted dry

Steps:

  • Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
  • Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
  • Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
  • Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO



Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino image

This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep's milk cheese would work. So would aged pecorino, but use less since it's saltier. )

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound sugar-snap peas
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 1/4 teaspoons coarse sea salt
3/4 teaspoon pepper, plus more for serving
1/2 cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 1/2 pounds large shrimp, peeled
3/4 cup loosely packed mint leaves
3/4 cup coarsely grated young pecorino (or 1/2 cup aged)
Crusty bread, for serving

Steps:

  • Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
  • Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
  • While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
  • When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 945 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Categories     Salad     Potato     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Shrimp     Spring     Summer     Healthy     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 10

1 small red onion (about 4 ounces), thinly sliced into rings
5 tablespoons red wine vinegar
1 3/4 pounds unpeeled russet potatoes
Kosher salt
1/4 cup dry white wine
Freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
5 tablespoons extra-virgin olive oil
6 fresh basil leaves, thinly sliced

Steps:

  • Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
  • Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
  • Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Make and share this Shrimp Potato Salad recipe from Food.com.

Provided by gailanng

Categories     Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
  • Combine all remaining ingredients, being careful not to mash.
  • Carefully stir in mayonnaise mixture until well blended.
  • Garnish with a dusting of paprika.

BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD



Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad image

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)

Provided by Manami

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 29

1/4 cup chopped red bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons chopped scallions
1 tablespoon chopped shallot
1 tablespoon chopped fresh parsley leaves
1 tablespoon honey
2 teaspoons fresh lemon juice
kosher salt
black pepper
1 pinch crushed red pepper flakes (serve to taste) (optional)
1 cup fresh breadcrumb
5 tablespoons extra virgin olive oil, divided (it calls for 5 T EVOO, I used about 3 or less)
kosher salt, to taste
black pepper, to taste
2 tablespoons chopped fresh chives
3 tablespoons unsalted butter, melted (it calls for 3 T of butter, I used about 1/2)
6 large shrimp, peeled, deveined, and partially split (6 oz.)
1/2 lb red potatoes, cut into 1/4 inch thick slices
4 ounces French haricots vert or 4 ounces green beans
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon chopped fresh tarragon leaves (I omitted it, don't like licorice)
2 teaspoons white toasted sesame seeds
kosher salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste

Steps:

  • FOR THE REMOULADE SAUCE:.
  • Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
  • Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
  • Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
  • FOR THE SHRIMP:.
  • Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
  • Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
  • Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
  • Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
  • Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
  • FOR FRENCH POTATO SALAD:.
  • Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
  • Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
  • Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
  • Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
  • Add warm potatoes and beans, toss to coat.

Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5

SHRIMP POTATO SALAD



Shrimp Potato Salad image

It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 4

2 packages (4 ounces each) frozen cooked salad shrimp, thawed and drained
2 pints (4 cups) deli potato salad
4 medium green onions, chopped (1/4 cup)
1 tablespoon chopped fresh lemon thyme or regular thyme leaves

Steps:

  • In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 130 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Make and share this Shrimp and Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups boiled shrimp, chopped
3 cups cooked potatoes, cubed
1 cup celery, diced
1/2 cup sweet pickle relish
2 hardboiled egg, chopped
1 teaspoon salt
1/2 cup sour cream
2 tablespoons mayonnaise
1/2 ounce Italian salad dressing mix (half of a 1 oz. package)

Steps:

  • Mix together the potatoes, celery, relish, eggs, and salt.
  • Mix together sour cream, mayo, and dry Italian dressing mix.
  • Combine the potatoe mixture with sour cream mixture; refrigerate.
  • To serve, add the shrimp and serve in a salad bowl lined with lettuce.

SEARED SHRIMP WITH WARM NEW POTATO SALAD



Seared Shrimp with Warm New Potato Salad image

Categories     Salad     Leafy Green     Potato     Shellfish     Shrimp     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound uncooked large shrimp, peeled, deveined
3 tablespoons olive oil (preferably extra-virgin)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon grated lemon peel
2 garlic cloves, pressed
2 pounds small red-skinned potatoes, unpeeled, quartered
1/2 cup dry white wine
3 tablespoons fresh lemon juice
6 cups (packed) baby salad greens
1 cup quartered cherry tomatoes
Lemon wedges

Steps:

  • Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl. Season with salt and pepper. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
  • Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
  • Meanwhile, heat large nonstick skillet over high heat. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side. Transfer shrimp to plate. Add wine to skillet and boil until reduced by half, about 1 minute. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend. Pour dressing over potatoes. Season with salt and pepper.
  • Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl. Divide greens among 4 plates. Place potatoes in center of greens. Top with shrimp. Garnish with cherry tomatoes and lemon wedges and serve.

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Shrimp is an unusual and great addition to this potato salad recipe. Onion and pepper not only add a little crunch, they give the dish nice flavor. What we really loved, though, was the parsley. It adds that something you just can't put your finger on. Very simple and easy, this recipe is a great twist on an old favorite.

Provided by Dannell M

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 10

6 potatoes; boiled, peeled & cubed
1/2 small red onion; chopped small
3 eggs; chopped
1/2 red bell pepper
1 clove garlic; minced
3/4 c Best Foods mayonnaise
1/4 lb shrimp (I use large & cut them in thirds) or use bay shrimp
1 Tbsp whole grain mustard
1/2 c celery, chopped
2 Tbsp parsley flakes

Steps:

  • 1. Combine all ingredients except for the mayonnaise, mustard, and parsley.
  • 2. Toss gently then add mayo a little at a time. I add the mustard and mix it into the first scoop of mayo so it's well blended). Add parsley flakes.
  • 3. Finish adding mayo to get the right consistency.
  • 4. Salt and pepper to taste.
  • 5. Chill.

SHRIMP POTATO SALAD



Shrimp Potato Salad image

This recipe originally came from a ladies church cookbook from First Assembly of God in Cedar Rapids, Iowa. It's not your typical mustard based potato salad.

Provided by Anne Deguc

Categories     Potato Salads

Time 20m

Number Of Ingredients 12

4-5 c cubed, red potatoes (cooked)
1 bag(s) shrimp (small or medium is fine)
2 Tbsp lime juice
1 clove garlic
1/2 c celery, diced
1/4 c green onion, finely diced
1/2 c sour cream
1/2 c mayonnaise (not miracle whip)
1 tsp salt
1/2 tsp dry mustard
1/4 tsp crushed tarragon
1/4 tsp white pepper

Steps:

  • 1. Rinse shrimp, mix with lime juice and chill.
  • 2. Rub salad bowl with garlic clove.
  • 3. Mix everything (but potatoes) well.
  • 4. Salt potatoes to tasted.
  • 5. Gently stir in potatoes.
  • 6. Refrigerate. This potato salad needs a few hours in the refrigerator for best taste.

SHRIMP POTATO SALAD



Shrimp Potato Salad image

It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 4

2 packages (4 ounces each) frozen cooked salad shrimp, thawed and drained
2 pints (4 cups) deli potato salad
4 medium green onions, chopped (1/4 cup)
1 tablespoon chopped fresh lemon thyme or regular thyme leaves

Steps:

  • In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 130 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg

Tips:

  • Choose the Right Potatoes: Opt for waxy or firm-boiling potatoes like Yukon Gold, Red Bliss, or New Potatoes, which hold their shape well in the salad.
  • Cook the Potatoes Perfectly: Boil the potatoes until tender but not mushy. You should be able to easily pierce them with a fork, but they should still have a slight bite.
  • Cool the Potatoes Thoroughly: Allow the potatoes to cool completely before adding them to the salad. This will help prevent them from breaking apart.
  • Use High-Quality Shrimp: Choose fresh or frozen shrimp that is deveined and peeled. If using frozen shrimp, thaw it thoroughly before cooking.
  • Cook the Shrimp Properly: Cook the shrimp until it is just opaque and pink. Overcooking will make it tough and rubbery.
  • Make a Flavorful Dressing: The dressing is key to a great shrimp potato salad. Use a combination of mayonnaise, sour cream, Dijon mustard, fresh herbs, and spices to create a dressing that is both creamy and tangy.
  • Add Veggies for Color and Crunch: Incorporate colorful vegetables like celery, red onion, and bell pepper for added texture and flavor.
  • Chill Before Serving: Allow the salad to chill for at least 30 minutes before serving. This will allow the flavors to meld and the salad to firm up.

Conclusion:

Shrimp potato salad is a classic summer dish that is perfect for picnics, potlucks, and backyard barbecues. With its combination of tender potatoes, succulent shrimp, and a creamy, flavorful dressing, it is sure to be a hit with everyone. So, gather your ingredients and give this recipe a try. You won't be disappointed!

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