Attention all food lovers! Are you in search of a scrumptious salad recipe that is easy to make and feeds a crowd? Look no further than Shirley’s Shrimp Potato Salad! This recipe is an excellent balance of tender chunks of shrimp, perfectly cooked potatoes, and crisp veggies like celery, green bell pepper, and carrot. It is perfected with the right blend of simplicity and flavor that would leave you craving for more.
This recipe has always been a hit at every party I have attended or hosted, and it always steals the show at potlucks. Not only is it delicious, but Shirley’s Shrimp Potato Salad is also quite healthy with fat-free options included in it too. In fact, this dish would be a perfect choice if you’re on the lookout for healthy recipes to serve your guests.
With my detailed instructions coupled with tried-and-true tips and recommendations throughout the article, you’ll have absolutely no problem preparing this salad correctly each time. If you’re ready to impress your guests with a signature salad they’ll never forget, follow me as I take you on this yummy potato salad journey!
Why You’ll Love This Recipe
This shrimp potato salad recipe is not your average potato salad recipe; it’s the Shirley Shrimp Potato Salad Recipe, and once you try it, you’ll never go back. If you’re a seafood lover like me, then this recipe is perfect for you. The combination of cooked shrimp, potatoes, mayonnaise and other ingredients creates a delicious and flavorful salad.
One reason why you’ll love this recipe is because of its versatility. You can serve it as a side dish to complement any meal or serve it as the star of the show. This salad pairs particularly well with grilled meats and seafood.
Another reason why you’ll love this recipe is that it’s healthy. With the option to use fat-free or low-fat mayonnaise, you can enjoy this salad guilt-free. Not only that, but with potatoes and shrimp as main ingredients, it’s also an excellent source of vitamins and minerals essential for good health.
Moreover, this recipe has been perfected over time by Grandma Shirley from Shirley Cafe in New Orleans. Being a signature dish in her restaurant, you know that this recipe has been tested and approved by countless people.
Lastly, if you are hosting a party or an event, this recipe is the perfect crowd-pleaser. Shirley Shrimp Potato Salad Recipe feeds up to 50 people with just 10 large potatoes and other ingredients which are readily available at your local grocery store.
In Conclusion, if you are looking for something new to add to your weekly recipe rotation, or maybe even something special to impress your friends and family at your next gathering; Shirley Shrimp Potato Salad Recipe is the way to go. With its unique blend of flavor profiles and wholesome ingredients; its no secret why its deemed one of the best seafood potato salads out there!
Here are the ingredients you will need to whip up a batch of Shirley’s Shrimp Potato Salad:
- 10 large red potatoes
- 1 carrot, grated
- 1 green pepper, diced
- 2 celery ribs, sliced
- 1 pound cooked shrimp, peeled and deveined
- ½ cup pitted green olives, sliced
- 2 cups mayonnaise (use fat-free or low-fat if desired)
- 1 teaspoon mustard
- Salt and pepper to taste
The combination of potatoes, carrots, green peppers, and celery with the shrimp is what makes this recipe truly special. I suggest purchasing fresh shrimp from your local seafood market for the best flavor. As for the mayonnaise, you can use either full-fat or fat-free/low-fat variety depending on your dietary preferences.
The Recipe How-To
Let’s start cooking! Follow these simple steps to create your own Shirley’s Shrimp Potato Salad.
- 10 large potatoes peeled
- 1 carrot, diced
- 1 green pepper, diced
- 2 celery ribs, diced
- 1 lb shrimp, cooked and diced
- 2 cups mayonnaise
Step 1: Cook the potatoes
In a big pot, add enough water to cover the peeled potatoes. Bring it to a boil over medium-high heat and let it cook for around 20 minutes. To check if they are cooked, stick a fork into a potato, and it should be tender but still firm.
Step 2: Dice and mix vegetables
While the potatoes are boiling, you can dice the carrot, green pepper, and celery into small pieces. Once you’re done with that, combine them in a mixing bowl and set aside.
Step 3: Peel and dice cooked shrimps
Peel and chop up a pound of cooked shrimps into manageable bite-size pieces. We recommend removing the tails as they can be hard to eat when mixed in with other ingredients.
Step 4: Mix all ingredients
After the potatoes have finished cooking, drain them thoroughly, then chop them into bite-sized pieces. Add this to the mixing bowl with your previously chopped veggies. Then add your diced shrimps into your mixing bowl as well.
Add in the 2 cups of mayonnaise gradually until those ingredients are coated well with mayo.
Step 5: Let it chill
We recommend letting the salad chill in the fridge for an hour before serving so that all of those flavors meld together correctly.
Congratulations! You’ve now made classic Shirley’s Shrimp Potato Salad. This recipe is perfect for summer BBQs or family dinners.
Substitutions and Variations
Are you looking to switch things up with Shirley’s Shrimp Potato Salad Recipe? Here are some substitutions and variations that you could try!
– Lettuce leaf instead of celery ribs: If you’re not a fan of celery or want to add more greenery to your salad, consider using lettuce leaves instead. They’ll provide a nice contrast in texture and color.
– Green olives instead of green pepper: While green peppers offer a slightly sweet and bitter taste to the salad, green olives can provide a savory flavor that will complement the shrimp and potatoes nicely. Plus, they’re great for giving your dish an extra bit of saltiness.
– Carrot instead of red potatoes: Looking for a way to add more crunch and vibrant color to your dish? Shave some carrot into thin pieces and mix it into the salad. It will add vibrancy and texture.
– Fat-free mayonnaise: Want to cut back on calories when making this recipe? Try using fat-free mayonnaise! You won’t have to compromise on the decadent creaminess that mayo brings to the dish.
– Add Salmon, Mustard or Eggs: For an added zing of seafood flavor, try adding some cooked salmon to your shrimp potato salad. You can also try adding mustard or boiled eggs for an interesting twist to this classic recipe.
Overall, don’t be afraid to experiment with substitutions and variations – this recipe can take on many forms!
Serving and Pairing
Once Shirley’s Shrimp Potato Salad Recipe is made, it’s time to serve it up for your guests to enjoy. The salad can be served chilled or at room temperature, based on personal preference. Many people prefer the salad chilled because it helps the flavors and ingredients come together better. When you’re ready to serve, line a platter or serving bowl with a lettuce leaf for presentation, and then transfer the salad from the mixing bowl.
This salad is best served as a side dish, although it can also be served as an entree if you add more shrimp or another protein source. Shirley’s Shrimp Potato Salad pairs well with many different entrees, including grilled or roasted meats, fish dishes or seafood options like crab cakes or shrimp scampi. The flavors of this salad also complement vegetable dishes such as grilled asparagus or roasted Brussels sprouts.
If you’re throwing a party or barbecue, you might want to consider serving this shrimp potato salad with other signature salads, appetizers or side dishes. For example, try pairing this recipe with Shirley’s Cole Slaw recipe or her popular Seafood Potato Salad recipe. These salads are also great for taking along to a potluck event or picnic.
Overall, Shirley’s Shrimp Potato Salad is a versatile dish that can be enjoyed in many ways all year round. Whatever your preference may be for pairing this recipe, it is sure to please any crowd with its freshness and flavor profile.
Make-Ahead, Storing and Reheating
As someone who frequently entertains, I understand how important it is to plan out your dishes and prepare them in advance. Luckily, you can make this shrimp potato salad a day ahead without sacrificing flavor or texture. In fact, the extra time will allow the flavors to meld together nicely.
After preparing the salad, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate it until you are ready to serve it. Be sure to remove it from the refrigerator about 30 minutes before serving to take the chill off and bring it back to room temperature.
If you have leftovers, they should be stored in an airtight container in the refrigerator for up to three days. The salad may become a little softer as it sits, but the flavors will continue to develop.
When reheating, cook gently over low heat in a saucepan until heated through. You can also microwave individual servings for about 30 seconds at a time until heated through. However, be sure not to overheat it as this can cause the mayonnaise to curdle and ruin the texture of the salad.
This make-ahead and storage option will allow you to spend more time enjoying your party and less time worrying about food preparation.
Tips for Perfect Results
To ensure that your Shirley’s Shrimp Potato Salad recipe comes out perfectly every time, here are some tips and tricks to keep in mind.
Firstly, make sure to cook the potatoes properly. Overcooking them will result in mushy potato salad, whereas undercooked potatoes will be hard and crunchy. To avoid this, cook the potatoes until they are just soft enough to pierce with a fork but still firm.
Secondly, be careful not to over-mix the salad or the shrimp will fall apart. Fold the ingredients together gently to keep the texture of each component intact.
Thirdly, use high-quality ingredients for best results. A good mayonnaise is essential as it contributes to both the flavor and creaminess of the dish. You can use low-fat or fat-free mayo if you prefer, but keep in mind that it may alter the taste and texture.
Fourthly, let the potato salad sit for at least an hour before serving. This allows the flavors to meld together and results in a more cohesive dish.
Fifthly, feel free to experiment with different spices or herbs to personalize your potato salad. Paprika or dill are great options for a little extra flavor.
Lastly, don’t be afraid to make this recipe your own by adding additional ingredients like diced avocado or bacon crumbles. With these tips, you’ll be able to impress your guests with a delicious Shirley’s Shrimp Potato Salad recipe that they won’t forget anytime soon!
Before we draw curtains over this shrimp potato salad recipe, let’s handle some questions you may have about this magnificent dish. You wouldn’t want to be left dangling in the air or making blind guesses when you finally decide to make Shirley’s Shrimp Potato Salad Recipe, would you? So, let’s dive straight into answering some frequently asked questions about this recipe.
How do you make Paula Deen’s potato salad?
For this creamy and savory potato salad recipe, you will need a bag of small red potatoes, weighing 3 pounds in total. These potatoes should be quartered before being added to the salad. To make the dressing, you will need to mix together half a cup each of mayonnaise and sour cream. Add a tablespoon of minced fresh dill for a burst of flavor, along with a teaspoon of both salt and black pepper. Top off the salad with crumbled bacon and chopped hard-cooked eggs.
How do you keep potatoes from falling apart in potato salad?
When boiling potatoes, it’s important to remove them from the water once they reach a tender consistency to prevent them from becoming mushy and falling apart. Once out of the water, don’t let them cool down. While still hot, mix them with a combination of vinegar and salt for enhanced flavor. This will make your potatoes the perfect addition to any dish.
Why is potato salad so fattening?
Potatoes are a versatile and nutritious ingredient that can be paired with a variety of vegetables and herbs to create flavorful dishes. However, it’s important to be mindful of the high calorie and fat content that can result from adding ingredients like mayonnaise, oily dressings, and bacon to potato dishes. A single cup of potato salad can contain more than 420 calories and 30 grams of fat, which can be a downside for those trying to maintain a healthy diet.
In conclusion, Shirley’s Shrimp Potato Salad Recipe is a delicious and easy-to-make recipe that will certainly impress your guests. With its unique combination of flavors, this salad is perfect for any occasion, from backyard barbecues to formal events. The recipe also allows for substitutions and variations to suit individual preferences, making it incredibly versatile. Plus, with the right tips and tricks, you can create a perfect batch every time.
So why not try Shirley’s Shrimp Potato Salad Recipe today? Not only will you be treating your tastebuds to a flavorful experience, but you’ll also be making a dish that has proven to be a crowd-pleaser time and time again. So go ahead and add this recipe to your collection – you won’t regret it!
Shirley’s Shrimp Potato Salad Recipe
- 10 large potatoes
- 2 cups mayonnaise (Do NOT use fat free or low fat)
- 1 (6 ounce) can shrimp, drained well and flaked
- 2 celery ribs, minced fine
- 1/2 green pepper, minced fine
- 1 medium carrot, minced fine
- 20 green olives, minced fine
- salt and pepper, to taste
- lettuce leaf
- Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
- Do not over-cook potatoes, or potato salad will be mushy.
- When potatoes are done drain right away, peel and let cool.
- Put in refrigerator to chill.
- When chilled completely, cut them up into med.
- sized cubes and put in a lg bowl.
- Put back into fridge to keep chilled.
- Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
- Add to potato mixture.
- Open can of shrimp and drain well.
- Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
- Flake shrimp well between fingers and add to potato and veggie mixture.
- Mix mayonnaise into salad and add salt and pepper to taste.
- Refrigerate until ready to eat.
- When ready to serve, place potato salad on a few leaves of lettuce.
- Serve with cucumber wedges.
- Try adding 1/2 of a lg sweet onion, minced finely.
- Try adding 6 hard boiled eggs, mashed finely.
- Serve in a lg cucumber, sliced lengthwise and seeds removed.
- Serve in a hollowed out fresh tomato.
- Serve in a hollowed out green bell pepper.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!