Here we like to cook potatoes with ease: fried, roasted, but also in salads, just like this recipe. Marry potatoes and red onion just like you would do for a herring salad, but this time potatoes are accompanied by fresh herbs and shrimps. You’ll be surprised by the simplicity of this Salad: This potato shrimp salad is famous for two reasons: It’s incredibly delicious and ridiculously easy. Ideal for a quick lunch break at home or at work!
Table of Contents
If you’re lucky and live in a place where you can find fresh local shrimp, that’s great because there’s nothing better. If it’s not the case, the shrimp you’ll see in grocery stores is either wild imported (look at the origin on the bag) or farmed, generally coming from Asia or Brazil (this is the most common).
Almost all shrimp is frozen before shipping. I encourage you to buy unpeeled frozen shrimp — I know it’s less convenient than peeled and cleaned, but way more flavorful. Moreover, shrimps without shells tend to lose a lot of water when cooking, so they end up almost dry with a bad texture. You can use any size shrimp in this recipe. So try to get the best-quality medium to large shrimp you can find.
Note: You can keep frozen shrimp in the freezer for about a month before their quality goes down. Once thawed, you should eat them the same day. You can defrost shrimp in the fridge for 24 hours or just put them in cold water and change it every 30 minutes until thawed, usually within an hour or two. Avoid thawing shrimps in warm water because they will begin to cook, and when defrosting too fast, they will lose a lot of liquid.
Ingredients List for Potato Shrimp Salad
For 4 people:
- 1lb (500 g) new potatoes
- 10 ounces (300 g) prawns or shrimps
- 1 large red onion
- 1/2 bunch fresh cilantro
- Few sprigs of parsley
- 1 1/2 tbsp balsamic vinegar
- 3 tablespoons walnut oil
- 1 pinch of cumin
- Fleur de sel
- Pepper
Cooking instructions
1. An hour before, peel, slice, and cover the minced red onion with cold water to soften it.
2. Cook the potatoes (unpeeled) in water for twenty minutes (until tender). Drain, cool, and cut into slices.
3. Remove the onion from the water. Pass it under cold water, then dry with a towel.
4. Mix the potatoes with chopped onion, chopped coriander, parsley, oil, vinegar, salt, cumi, and pepper.
5. Shell shrimp, keeping the tail tip. Stir-fry in oil for 2 minutes. You shouldn’t overcook shrimp because they will become dry and lose their texture. Add them to the potato salad. Mix well.
This salad can be stored in the fridge before serving, but it can also be served warm.
Tips
Remember that, if you can, buy shell-on shrimp and peel them yourself. It’s a little more work, but the quick shrimp stock adds a ton of flavor, so it’s well worth the effort.
I like to cut potatoes into slices, but you can chop them however you like.
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Don’t miss this: The Mojito Cocktail
Potato & Shrimps Salad
by eatwell101
Yield: 4
Prep Time: 15 min
Cook Time: 25 min
Ingredients
- 1lb (500 g) new potatoes
- 10 ounces (300 g) prawns or shrimps
- 1 large red onion
- 1/2 bunch fresh cilantro
- Few sprigs of parsley
- 1 1/2 tbsp balsamic vinegar
- 3 tablespoons walnut oil
- 1 pinch of cumin
- Fleur de sel
- Pepper
Instructions
- An hour before, peel, slice, and cover the minced red onion with cold water to soften it.
- Cook the potatoes (unpeeled) in water for twenty minutes (until tender). Drain, cool, and cut into slices.
- Remove the onion from the water. Pass it under cold water, then dry with a towel.
- Mix the potatoes with chopped onion, chopped coriander, parsley, oil, vinegar, salt, cumi,n and pepper.
- Shell shrimp, keeping the tail tip. Stir-fry in oil for 2 minutes. You shouldn't overcook shrimp because they will become dry and loose their texture. Add them to the potato salad. Mix well.
- This salad can be stored in the fridge before serving, but it can also be served warm.
- Remember that, if you can, buy shell-on shrimp and peel them yourself. It’s a little more work, but the quick shrimp stock adds a ton of flavor, so it’s well worth the effort.
- I like to cut potatoes into slices, but you can chop it however you like.
Recipe Notes
- You can keep frozen shrimp in the freezer for about a month before their quality goes down. Once thawed, you should eat them the same day. You can defrost shrimp in the fridge for 24 hours or just put them in cold water and change it every 30 minutes until thawed, usually within an hour or two. Avoid thawing shrimps in warm water because they will begin to cook, and when defrosting too fast, they will lose a lot of liquid.
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simply fresh dinners
2013-03-16 14:09:55
Beautiful, scrumptious recipe. I've included it on my blog this weekend with a link to your site. Thanks for the great ideas - love what you do!
