• Shrimp Potato Salad

    1 vote
    Shrimp Potato Salad
    Prep: 2 hours Cook: 25 min Servings: 6
    by Robyn Savoie
    380 recipes
    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.


    • 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


    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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