Shrimp and Potato Salad Recipe

Name: Shrimp and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear.
2
Place the potatoes in a saucepan and cover with fresh water.
3
Add 1 teaspoon salt and bring up to the boil.
4
Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking.
5
Drain in a colander.
6
In a heavy skillet, heat the olive oil over medium heat.
7
Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so.
8
Add the garlic and cook for 2 minutes more, or until shrimps are pink.
9
Do not overcook.
10
Transfer the shrimp to a large bowl and add the potatoes.
11
Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed.
12
Serve on tiny plates or in small ramekins.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and 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.

Shrimp and Potato Salad

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