SUMMER SHRIMP AND POTATO SALAD, light and tasty main course, light and fresh recipe, with olives and avocado, easy and delicious.
The summer shrimp and potato salad is one of those dishes that everyone agrees on: simple, tasty, and perfect to serve either as a refined appetizer or as a light main dish on the hottest days.
It is the perfect combination of the delicate boiled potatoes and the intense and refined flavor of the shrimp, with a fresh touch from herbs, lemon or other seasonal ingredients.
Shrimp and potato salad is a great idea to prepare in advance and enjoy cold, ideal for those looking for a balanced dish without giving up flavor.
The shrimp and potato salad is a cold dish that everyone really likes, thanks to its soft and light consistency, and the “wow” effect it gives even with just a few well-combined ingredients.
You can enrich it with avocado, cherry tomatoes, arugula, Taggiasca olives, or even a pinch of mustard in the vinaigrette for an extra kick. The secret is to choose fresh and quality ingredients, especially regarding the shrimp, to cook just right to maintain their tenderness and flavor.
Follow me in the kitchen today there’s shrimp and potato salad.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 large shrimp (or prawns)
- 5 oz curly endive, fresh (curly)
- 10 green olives
- 7 oz potatoes
- 6 radishes
- 1 tablespoon flax seeds
- 5 oz avocado
- 3 tablespoons extra virgin olive oil
- salt
Steps
Wash the potatoes and boil them or cut them into cubes and cook in a pan with a closed lid.
Clean the shrimp or prawns, remove the shell and cook in a pan with a drizzle of oil and lemon juice if you like, you can use frozen ones.
Thoroughly wash the endive and peel the radishes.
Place the vegetables in a bowl, add the shrimp, potatoes, olives, radishes, and avocado pieces, add salt and oil, and the seeds, mix well and serve.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SUMMER SHRIMP AND POTATO SALAD
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Frequently Asked Questions) SUMMER SHRIMP AND POTATO SALAD
What potatoes to use for shrimp and potato salad?
Yellow potatoes are ideal because they hold their texture well after cooking and blend perfectly with the shrimp.
Can frozen shrimp be used for the salad?
Yes, just thaw them properly and cook them for a few minutes to preserve their tenderness and flavor.
How to store the salad?
Keep it in the fridge, in an airtight container, for about 1-2 days. It is advisable to consume it very cold.
Can I prepare the salad in advance?
Absolutely yes, in fact it’s even better after a few hours of resting in the fridge, so the flavors blend better.
Is it suitable for those on a diet?
Yes, it is a balanced and nutritious dish, especially if seasoned with raw extra virgin oil and without heavy sauces.
