Best 7 Shrimp And Potato Salad Recipes

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Tantalize your taste buds with a delightful journey into the realm of flavors with our delectable shrimp and potato salad. This classic dish, elevated with a symphony of textures and flavors, promises a culinary experience that will leave you craving for more. Succulent shrimp, tender potatoes, and a creamy, tangy dressing come together in perfect harmony, creating a symphony of flavors that will tantalize your palate. Whether you're hosting a summer gathering or simply seeking a light and refreshing meal, our collection of shrimp and potato salad recipes offers something for every occasion. From classic preparations to unique twists that add a touch of culinary intrigue, our recipes cater to diverse preferences and skill levels. Dive into the culinary adventure that awaits and let the flavors of shrimp and potato salad captivate your senses.

Let's cook with our recipes!

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.

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.

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 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.

Tips:

  • For the best results, use fresh shrimp. If using frozen shrimp, thaw them completely before cooking.
  • Do not overcook the shrimp. Overcooked shrimp will become tough and rubbery.
  • Use a variety of vegetables in your salad. This will add color, texture, and flavor.
  • Use a light and flavorful dressing. A vinaigrette dressing is a good option for shrimp and potato salad.
  • Serve the salad immediately or chill it for later. Shrimp and potato salad is best enjoyed within a few hours of making it.

Conclusion:

Shrimp and potato salad is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of shrimp, potatoes, vegetables, and dressing, this salad is sure to please everyone. Whether you are serving it as a main course or a side dish, shrimp and potato salad is sure to be a hit.

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