Shrimp Potato Salad Recipe

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1 vote | 3761 views

Cool Shrimp Salad is made even more refreshing with the snap of fresh lime juice and cilantro. This would be a substantial luncheon dish, doubly welcome because it can be made ahead.

I'm not a fan of cocktail shrimp, frozen or canned. I strongly suggest using fresh cooked or the pre-cooked frozen shrimp found in the seafood section.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.35 view details
  • 1 Lb. Small Shrimp, Cooked, Peeled & Deveined; Chopped
  • 4 Cups Red Potatoes, Unpeeled, Cooked & Cubed
  • 1 Cup Frozen Green Peas, Thawed
  • 1/4 Cup Celery, Chopped
  • 2 Tbsp. Lime Juice
  • 1/2 Tsp. Ground Cumin
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Coarse Ground Black Pepper
  • 1 Cup Fat-Free Sour Cream
  • 3/4 Cup Fat-Free Mayonnaise (Hellmann's Prefered)
  • 1/4 Cup Fresh Cilantro, Chopped
  • Garnish:
  • 3 Cups Shredded Iceburg Lettuce
  • 3 Small Tomatoes, Cut Into Wedges

Directions

  1. In a large bowl combine; shrimp, potatoes, peas, celery, lime juice, cumin, salt and pepper. Cover and refrigerate at least 2 hours.
  2. In a small bowl combine; sour cream, mayonnaise and 3 tablespoons of cilantro. Refrigerate until cold.
  3. Just before serving, toss shrimp mixture and sour cream mixture until potatoes are well coated.
  4. Serve on lettuce with tomatoes and remaining cilantro.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 331g
Recipe makes 6 servings
Calories 460  
Calories from Fat 287 62%
Total Fat 32.51g 41%
Saturated Fat 7.95g 32%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 421mg 18%
Potassium 843mg 24%
Total Carbs 23.71g 6%
Dietary Fiber 3.5g 12%
Sugars 5.18g 3%
Protein 19.8g 32%
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