Shrimp Potato Salad Recipe

My Tom and Emma love shrimp. Notice that I left myself out of that statement? Me personally? I could leave any form of seafood more often than I could take it.  There are very few seafood dishes that I actually like. It isn’t that I have anything bad against seafood, but more that they just don’t fit my taste buds.  The only exception to that rule is shrimp recipes. I love them if they’re made right! One of our favorites is my Copycat Red Lobster Shrimp Scampi Recipe because truthfully? It really doesn’t get much better taste wise than that.

The key to really making this (or any recipe with shrimp in it) pop is to use fresh shrimp. Obviously if you’re not near the Gulf or the Coast, you won’t be able to get it truly fresh, so if you have to use frozen, do so. I find is so hilarious that here in our part of Texas, it isn’t too unusual to see “Fresh Shrimp!” signs at gas stations. Hmmmm no. Don’t think I’ll be taking you up on that offer. When you’re making shrimp recipes though, any shrimp recipe, using fresh is the key to going from a “that was great” response to a “holy smokes!” type of response and let’s be honest. Every single cook on the face of this planet is looking for the “Holy cow, I have to have more” kind of response.

Shrimp Recipes – Shrimp Potato Salad

If you do picnics or outdoorsy type of events often, be sure you take this shrimp potato salad along for the next one. It’s great for family BBQ’s and other summer celebrations, but since it has shrimp in it, make sure you take it in a cooler with a few food-safe ice packs to help keep it cool. Finish off the meal with my Cherry Kool-Aid Pie Recipe and you’ve got a truly winning meal that will make everyone beg for seconds!

Ingredients needed to make Shrimp Potato Salad

• 6 tablespoons extra virgin olive oil
• 3 tablespoons of white vinegar
• ¼ teaspoon  salt
• ¼ teaspoon of pepper
• 1 teaspoon of oregano
• Splash lemon juice
• 1 pound fresh shrimp, shelled and deveined
• 1-2 medium fresh tomatoes, chopped
• 1 small onion, chopped
• 1 stalk celery, chopped
• 4-6 medium potatoes, peeled and cubed
• ½ red pepper, chopped
• Cilantro for garnish (optional)
• Hard Boiled Eggs, chopped for mix-in (optional)

Bring a heavy bottom pot filled with salt water to a boil then add your potatoes and cook until they’re soft.

While the potatoes are cooking, add the olive oil, vinegar, salt, pepper, oregano and a splash of lemon juice to a medium mixing bowl

and whisk together until it’s well combined. Set aside.

Next, chop the vegetables into bite sized pieces and set aside.

Once the potatoes are soft, drain them well and add to a large mixing bowl. While they’re still warm, pour the sauce mixture over them. then give a gentle toss or two to coat the potatoes in the sauce. Chill for 10 minutes in the fridge.

Make sure your shrimp are prepared and ready to go.

Then add to the potatoes.

Add the vegetables. Toss gently or use a wooden spoon to combine. Be very gentle because you could easily mash your potatoes.

Serve warm or chill for an hour and serve cool. It’s up to you! Give it a chance! I’m sure it will quickly become one of your favorite shrimp recipes ever!

Potato Shrimp Salad Recipe

Salads can get so boring with the same old ingredients. This potato shrimp salad recipe takes boring, kicks it to the curb and flies your taste buds to the next level though!

• 6 tablespoons of olive oil
• 3 tablespoons of white vinegar
• ¼ teaspoon of salt (or to taste)
• ¼ teaspoon of pepper (or to taste)
• 1 teaspoon of oregano (dried or chopped fresh)
• Splash of lemon juice (to taste)
• 1 pound of cooked (tail-off shrimp)
• 1-2 medium fresh tomatoes (chopped)
• 1 small onion (chopped)
• 1 stalk celery (chopped)
• 4-6 medium peeled potatoes cut into cubes
• ½ red pepper (chopped)
• Cilantro for garnish (optional)
• Hard Boiled Eggs (chopped for mix-in (optional))

1. Chop up potatoes and place them in a pot of boiling salted water.
2. While potatoes are cooking whisk oil, vinegar, salt, pepper, oregano and a splash of lemon juice in a bowl.
3. Chop vegetables and place them on the side.
4. Drain potatoes once they are cooked (fork goes through easily) and place them in a large mixing bowl.
5. While potatoes are warm, pour the sauce mixture and slowly toss the potatoes and sauce together.
6. Let potatoes cool for 10 minutes in fridge
7. Gently add the shrimp to the bowl of potatoes.
8. Gently add the vegetables to the bowl of potatoes.
9. Slowly toss it together, or with a rubber spatula, gently blend them together.
10. Serve warm or place the potato salad into the fridge for an hour to cool.