The potato and shrimp salad recipe with arugula, avocado and corn is a fresh, light summer main course and very tasty, and is part of our collection of recipes dedicated to tasty potato salads. As good as the more classic Potato and Shrimp Salad with mayonnaise, but a little lighter, this recipe is that of a complete main course, healthy, tasty and substantial. So if you’re looking for an idea for a summer potato salad, try this potato salad with shrimp and you’ll see how delicious it is!

This recipe is the right solution to bring to the table when it is really hot, a healthy dish and a light recipe that can be prepared in advance and enjoyed calmly at lunch or dinner. In fact, salads in this case are the right solution and the potato salad with shrimp, avocado, arugula and corn is a perfect and complete main course that can please the whole family.

Would you like to try it too? Then let’s go to the kitchen to discover how to make this tasty potato and shrimp salad, I’m sure it will win you over, but first I’ll tell you the recipe step by step and I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 25 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

21 oz shrimp (fresh, to be shelled)
28 oz potatoes
to taste salt
to taste extra virgin olive oil
1.25 cups sweet corn, canned, drained
1 avocado (ripe)
to taste arugula
2 tbsp lemon juice

Tools

1 Pot
1 Bowl
1 Steamer or a skillet

How to make potato and shrimp salad

Place the washed potatoes in a large pot, cover with water, season with salt and bring to a boil; cook for about 35 minutes or until a fork pierces them easily and they are tender. Drain and let them cool, then place them in the refrigerator for about 1 hour so that when you cut them they will be cold and firm.
While the potatoes are cooling, shell the shrimp by removing the head, then the shell and finally the digestive tract with the help of a toothpick.
Rinse the shelled shrimp, drain them and steam them for 2 minutes, or sauté them in a pan with a drizzle of oil (I steamed them using the microwave steamer).
When done, move them to a bowl and if you steamed them add a drizzle of oil and let them cool.
Peel the cold potatoes and cut them into chunks.
Slice the ripe avocado in half lengthwise, then separate the two halves. Score the flesh with vertical and horizontal cuts without cutting through the skin, then scoop it out with a spoon, running it right along the skin.
Combine the avocado, corn, arugula and shrimp with the potatoes, season with salt and oil, add the arugula and shrimp and pour over the lemon juice. Mix and bring to the table.
If you’d like to enjoy the salad cold, avoid adding the arugula now – add it just before serving – and store in the refrigerator for up to 12 hours.
If you liked this recipe, also check out:
–Potato salad with arugula, bresaola and balsamic glaze;
–Potato salad with tuna-style dressing and hard-boiled eggs;
–Potato salad with baby octopus