Warm Shrimp-and-Potato Salad Recipe

Name: Warm Shrimp-and-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red-skinned potatoes, halved; 1 green bell pepper, thinly sliced; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 pound medium shrimp, peeled, deveined and halved crosswise; 2 cloves garlic, chopped; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1 small head radicchio, torn into bite-size pieces; 1 romaine heart, torn into bite-size pieces; 1 1/2 tablespoons fresh lemon juice; 1/2 cup crumbled feta cheese

Servings: persons

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

1
Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish.
2
Roast 15 minutes.
3
Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
4
Add the shrimp to the baking dish.
5
Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
6
Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste.
7
Add the warm shrimp and vegetables and toss to combine.
8
Top with the feta.
9
Per serving: Calories 430; Fat 24 g (Saturated 6 g); Cholesterol 189 mg; Sodium 511 mg; Carbohydrate 24 g; Fiber 3 g; Protein 29 g
10
Photograph by Antonis Achilleos

439

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 12 ingredients. The key ingredients include: 1 pound small red-skinned potatoes, halved, 1 green bell pepper, thinly sliced, 5 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, Warm 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.

Warm Shrimp-and-Potato Salad

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