N’awlins Shrimp Boil Salad

I was inspired when I dreamt up this recipe. We LOVE a shrimp boil dinner but it is HOT out and we don’t want large pot of boiling steaming dinner cooking in our kitchen.  Enter the chilled version of a shrimp boil! This salad serves up all the goodness of a Shrimp Boil without all the heat!

This could be used as a side salad for a picnic or bbq or as a lunch served on fresh lettuce of the season.  We would enjoy this for lunch over butter lettuce, fresh spinach, spring mix, leaf or even arugula. The only dangerous thing about making this salad ahead of time to eat with dinner is that you might end up eating your fill before you finish the rest of the meal. I mean it is SO good, I couldn’t help myself from going back for more scoops right from the bowl.

You do have to boil some potatoes, but those can be cooked the night before and allowed to chill in the fridge.  Our first choice for potatoes would be small red skin potatoes but feel free to take advantage of the potatoes you have on hand as I did.  You can find the potato suggestions/substitutions at the end of the recipe.

Another way you can take this recipe to the next level if you have the time would be to peeled some sweet corn on the cob, rub it with some olive oil and grill roast it to use in the salad the next day!  Just cut it off the cob and you are ready to go.

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N'awlins Shrimp Boil Salad

Prep Time

30 mins

Chill time

2 hrs

Total Time

30 mins

 

A cold salad version of a classic New Orleans Shrimp Boil

Course: Dinner

Cuisine: American

Keyword: shrimp boil

Servings: 10 servings

Author: Pot of Gold Blog

Ingredients

Salad

• 6 cups cooked red potatoes diced (skin on)
• 1 pound extra small cooked shrimp
• 1/2 cup minced sweet onion such as vidalia (could use green onion or red onions as well)
• 2 cups roasted corn (frozen corn could be used)

Dressing

• 12 tbsp olive oil
• 2 juice of 2 lemons
• 1 1/2 tsp Old Bay Seasoning
• 1/2 tsp salt
• 1/2 cup minced cilantro (if desired)

Instructions

1. Scrub and cook potatoes whole with skins on in salted water until just tender. Cool. Dice into 1/2 cubes.

2. In large bowl, toss together all salad ingredients.

3. Whisk together olive oil, lemon juice, old bay seasoning, salt,  (and cilantro if using).  Pour over salad ingredients and toss until combined.  Add additional salt and extra old bay if needed.  Chill thoroughly.

Recipe Notes

Unpeeled red potatoes is my potato of choice for this recipe.  If you only have white skinned potatoes on hand as I did this day, feel free to use those and peel before dicing.