Seared Shrimp with Warm New Potato Salad Recipe

Name: Seared Shrimp with Warm New Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl.
2
Season with salt and pepper.
3
Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
4
Cook potatoes in boiling salted water just until tender, about 15 minutes.
5
Drain.
6
Transfer potatoes to bowl; cover and keep warm.
7
Meanwhile, heat large nonstick skillet over high heat.
8
Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side.
9
Transfer shrimp to plate.
10
Add wine to skillet and boil until reduced by half, about 1 minute.
11
Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend.
12
Pour dressing over potatoes.
13
Season with salt and pepper.
14
Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl.
15
Divide greens among 4 plates.
16
Place potatoes in center of greens.
17
Top with shrimp.
18
Garnish with cherry tomatoes and lemon wedges and serve.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Seared Shrimp with Warm New Potato Salad falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Seared Shrimp with Warm New Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions