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Shrimp and Potato Salad Pinterest

Creamy shrimp and potato salad makes for delicious and quick weekday meals, cucumber, radishes and shredded lettuce add nice flavors, perfect for gatherings too!

This creamy shrimp and potato salad is made in a jiffy, perfect for busy or lazy days, leftovers are still delicious the following day.

Ingredients can vary according to what you have on hand, bell peppers, cremini mushrooms, sweet corn can be added, etc.

How is this shrimp and potato salad made:

  • Cook the potatoes, put all the ingredients into a medium bowl, toss to coat, taste and adjust seasoning, voila!!!

Can this shrimp and potato salad be made in advance:

  • This shrimp and potato salad will keep for two days, store in your fridge always

How to cook the potatoes:

  • Here the potatoes are peeled and cut in small chunks for faster cooking
  • Either boil the chunks into salted water for 10 to 15 minutes, try to poke the blade of a kitchen knife at 10 minutes to check
  • I like to cook my potatoes in my microwave oven, put the chunks of potatoes into a plastic container, add a little bit of water just to cover the bottom of container, cover with plastic wrap, poke a few holes, microwave 6 to 7 minutes on high, drain and set aside to cool (be careful not to burn yourself with the steam when removing the plastic wrap)

Shrimp:

  • I used the small shrimp, cooked and peeled, mine were fresh but you can use the frozen ones, rinse them under cold water to thaw, it only takes a few minutes, drain them and pat them dry with kitchen paper

To make this shrimp and potato salad lighter:

  • Replace half or all the mayo by well seasoned greek yogurt

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 0 h 30

Recipe :

Ingredients:

3 potatoes, peeled, cut in small chunks

11 oz. (300 g.) small/mini shrimp, cooked and peeled

1 cucumber, halved in the length, sliced

5 radishes, sliced

2 lettuce hearts, shredded

3/4 cup mayo

1/2 lemon juice

Salt and pepper to taste

Instructions:

Cook the potatoes either by boiling them about 10 to 15 minutes or I like to cook them in my microwave oven, put the chunks of potatoes into a plastic container, add a little bit of water just to cover the bottom of container, cover with plastic wrap, poke a few holes, microwave 6 to 7 minutes on high, drain and set aside to cool (be careful not to burn yourself with the steam when removing the plastic wrap)

Into a medium bowl, add the shrimp, cucumber, radishes, shredded lettuce, cooled potatoes, the mayo and lemon juice, salt and pepper to taste, toss to coat, taste and adjust seasoning

Enjoy!