Indulge in a delightful culinary journey with our warm shrimp and potato salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This exquisite dish features succulent shrimp, tender potatoes, and a medley of crisp vegetables, all tossed in a creamy, tangy dressing. It's a perfect balance of warm and cool, with a symphony of flavors that dance on your palate. But that's not all! This versatile recipe also includes variations to suit your preferences. Craving a bit of spice? Opt for the spicy mayonnaise dressing. Looking for a lighter option? Try the zesty lemon-herb vinaigrette. And for a touch of smokiness, the paprika-infused dressing is sure to impress. With its ease of preparation and customizable flavors, this warm shrimp and potato salad is a culinary masterpiece that will leave you and your loved ones craving more.
Let's cook with our recipes!
MOMMA'S SHRIMP AND TADA SALAD
This is a recipe that feeds my beenyah soul. It's simple, but when you work from raw ingredients, as we did, it's a project. We had to catch the shrimp, then head, peel (shell) and devein them. Potatoes had to be planted, tended, dug, washed, peeled, cut and boiled. And all the other ingredients had to be bought, grown or collected. The sea and the garden, as well as all we did to harvest from both, come together in what remains one of my favorite dishes. I remember shrimp and tada salad filling my favorite bowl on Momma's Sunday dinner table. And my kids still beg me to fix it for them. Trouble is, I have to beg them to peel the shrimp. I still can't bring myself to buy precooked frozen shrimp, but this recipe will work with them, too.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield about 4 to 6 servings
Number Of Ingredients 14
Steps:
- Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
- Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery.
- Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens.
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
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.
SHRIMP POTATO SALAD
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
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.
WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING
Provided by Sara Lynn Cauchon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
- At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
- In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
- In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
- Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
CAJUN SHRIMP POTATO SALAD
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
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.
SEARED SHRIMP WITH WARM NEW POTATO SALAD
Categories Salad Leafy Green Potato Shellfish Shrimp Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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.
WARM SHRIMP SALAD
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.
SHRIMP AND POTATO SALAD
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
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.
SHRIMP POTATO SALAD
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
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 POTATO SALAD
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
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.
SHIRLEY'S SHRIMP POTATO SALAD
This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
- Do not over-cook potatoes, or potato salad will be mushy.
- When potatoes are done drain right away, peel and let cool.
- Put in refrigerator to chill.
- When chilled completely, cut them up into med.
- sized cubes and put in a lg bowl.
- Put back into fridge to keep chilled.
- Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
- Add to potato mixture.
- Open can of shrimp and drain well.
- Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
- Flake shrimp well between fingers and add to potato and veggie mixture.
- Mix mayonnaise into salad and add salt and pepper to taste.
- Refrigerate until ready to eat.
- When ready to serve, place potato salad on a few leaves of lettuce.
- Serve with cucumber wedges.
- Variations:.
- Try adding 1/2 of a lg sweet onion, minced finely.
- Try adding 6 hard boiled eggs, mashed finely.
- Serve in a lg cucumber, sliced lengthwise and seeds removed.
- Serve in a hollowed out fresh tomato.
- Serve in a hollowed out green bell pepper.
Nutrition Facts : Calories 820.5, Fat 28.4, SaturatedFat 4.2, Cholesterol 56.1, Sodium 912.3, Carbohydrate 128.6, Fiber 14.5, Sugar 10.8, Protein 17.4
This Warm Shrimp and Potato Salad is a delightful dish that combines simple ingredients to create a flavorful and satisfying meal. Here are some tips to ensure a successful outcome:
- Choose the Right Potatoes: Opt for firm, waxy potatoes like Yukon Gold or Red Potatoes that hold their shape well when cooked. They will provide a slightly chewy texture that complements the tender shrimp.
- Boil the Potatoes Properly: To prevent the potatoes from breaking apart, bring the water to a boil before adding them. Once they are boiling, reduce the heat to medium-low and simmer for 10-12 minutes or until tender but still slightly firm.
- Cook the Shrimp Perfectly: Overcooked shrimp can become tough and rubbery. Cook them for 2-3 minutes or until they turn opaque and pink. Avoid overcooking as this will result in a chewy texture.
- Make a Flavorful Dressing: The dressing is key to bringing all the flavors together. Use a combination of mayonnaise, Dijon mustard, lemon juice, fresh herbs, and spices to create a tangy and flavorful dressing.
- Assemble the Salad Carefully: Toss the cooked potatoes, shrimp, vegetables, and dressing gently to avoid breaking the potatoes. Be sure to coat all the ingredients evenly with the dressing.
Warm Shrimp and Potato Salad is a versatile dish that can be served as a main course or a side dish. Its combination of flavors and textures makes it a perfect choice for potlucks, picnics, or a casual family meal. Whether you're looking for a comforting dish on a chilly day or a light and flavorful option for a summer gathering, this Warm Shrimp and Potato Salad is sure to satisfy your taste buds.
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