How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Potato-And-Shrimp Salad With Peas And Basil Oil?

You need 7 ingredients. The key ingredients include: 8 small red potatoes, steamed until tender and quartered, 1 pound cooked and peeled shrimp, 1 cup shelled fresh green peas, cooked until tender, 1 jalapeno, stemmed, seeded and minced, and more.

Is Potato-And-Shrimp Salad With Peas And Basil Oil suitable as seafood?

Yes, Potato-And-Shrimp Salad With Peas And Basil Oil falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Potato-And-Shrimp Salad With Peas And Basil Oil?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato-And-Shrimp Salad With Peas And Basil Oil

Name: Potato-And-Shrimp Salad With Peas And Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small red potatoes, steamed until tender and quartered; 1 pound cooked and peeled shrimp; 1 cup shelled fresh green peas, cooked until tender; 1 jalapeno, stemmed, seeded and minced; 4 teaspoons basil oil (recipe above); 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste

Fresh, crisp and full of flavor — this Potato-And-Shrimp Salad With Peas And Basil Oil is a must-try. Made with red potatoes, shrimp, green peas and bas…

This Potato-And-Shrimp Salad With Peas And Basil Oil relies on simple, everyday ingredients such as cooked and peeled shrimp, basil oil (recipe above) and salt, plus more to taste. It comes together quickly and makes 4 servings, at about 254 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

8 small red potatoes, steamed until tender and quartered
1 pound cooked and peeled shrimp
1 cup shelled fresh green peas, cooked until tender
1 jalapeno, stemmed, seeded and minced
4 teaspoons basil oil (recipe above)
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
254 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Potato-And-Shrimp Salad With Peas And Basil Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions