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.

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 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.

That's it — enjoy your meal!

Warm Shrimp-and-Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions