Potato & Shrimps Salad

Potato & Shrimps Salad

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 shrimps salad is famous for two reasons: It’s incredibly delicious and ridiculously easy. ideal for a quick lunch break at home or at work!

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 loose 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 loose a lot of liquid.

Ingredients list for potato salad with shrimp:

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 water. Pass it under cold water, then dry with a towel.

4. Mix the potatoes with chopped onion, chopped coriander, parsley, oil, vinegar, salt, cumin 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 loose their texture. Add them to the potato salad. Mix well.

This salad can be kept in the fridge before serving, but you can also serve it 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.

Don’t miss this: The Mojito Cocktail

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