Shrimp Potato Salad Recipe

Name: Shrimp Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs jumbo raw shrimp, peeled deveined, and cut in half; 5 garlic cloves, finely chopped; 2 lbs russet potatoes, peeled and diced into chunks; 3 carrots, peeled and sliced thin on an angle; 1/2 red onion, finely diced; 1 teaspoon sugar; salt & freshly ground black pepper; 1/4 cup olive oil, plus; 2 tablespoons olive oil; 2 tablespoons white vinegar; 2 cups good quality mayonnaise (or more depending how you like it)

Servings: persons

2 lbs jumbo raw shrimp, peeled deveined, and cut in half
5 garlic cloves, finely chopped
2 lbs russet potatoes, peeled and diced into chunks
3 carrots, peeled and sliced thin on an angle
1/2 red onion, finely diced
1 teaspoon sugar
salt & freshly ground black pepper
1/4 cup olive oil, plus
2 tablespoons olive oil
2 tablespoons white vinegar
2 cups good quality mayonnaise (or more depending how you like it)

1
Season shrimp with salt and pepper, keep chilled until ready to cook.
2
In small bowl, make vinaigrette. Add olive oil, red onion, vinegar, sugar and salt and pepper to taste. Stir to combine, let marinate for about 1/2 hour on counter if longer refrigerate until ready to use.
3
Place potatoes in large pot of salted cold water on med/high heat. Cook stirring occasionally for about 30 minutes or until fork tender. Add the carrots and cook another 10 to 15 minutes or until the potatoes are fork tender. Drain and return to hot pot where they were cooking. Set aside.
4
In large saute pan on medium heat, add 2 tbs. olive oil, add garlic and shrimp. Cook for about 2 to 3 minutes or until shrimp turn a bright pinkish color stirring constantly. Remove from heat transfer to bowl to avoid overcooking shrimp.
5
Add shrimp, vinaigrette, and mayo to potatoes and carrots. Mix well and taste for seasoning. If needed add more salt and pepper.

1642

kcal

Calories

113

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2 lbs jumbo raw shrimp, peeled deveined, and cut in half, 5 garlic cloves, finely chopped, 2 lbs russet potatoes, peeled and diced into chunks, 3 carrots, peeled and sliced thin on an angle, and more.

Yes, Shrimp 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!

Shrimp Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions