Grilled Shrimp and Idaho® Potato Salad

Summer is right around the corner and I could not be more excited to fire up the grill. Grilling is a real crowd pleaser in this house because The Hubs loves to grill slabs of meat, and I love to grill fish and veggies. There’s actually no limit to the things you can grill if you just let your imagination run wild. I’ve grilled everything from salad, to avocados, to even dessert.

I’m kicking off my 2015 grilling season with this super light and fresh grilled Idaho® potato and shrimp salad. It’s great served either hot or cold, and is a picnic must have.

5 from 1 vote

Print

Grilled Shrimp and Potato Salad

Grilled Shrimp and Idaho® Potato Salad Recipe 

Course Main Course, Main Dish, Salad

Cuisine American, seafood

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 388 kcal

Author Betsy Life

Ingredients

• 1 lb red or yellow Idaho® potatoes halved
• 1 lb shrimp peeled and deveined
• 1 pint cherry tomatoes halved
• 1 avocado diced
• 1 red bell pepper sliced into strips
• 1 orange bell pepper sliced into strips
• 1/2 cup thinly sliced red onion
• 2 tablespoons fresh basil chopped
• 2 tablespoons fresh parsley chopped
• 2 tablespoons fresh oregano chopped
• 1/4 cup+2 tablespoons olive oil divided
• 1/4 cup white wine vinegar
• 2 teaspoons dijon mustard I like to use jalapeño dijon for extra spice
• 1 teaspoon honey
• 1 garlic clove minced
• salt and pepper to taste

Instructions

1. Heat grill to medium heat.
2. Skewer the potatoes and shrimp. Coat with 2 tablespoons of olive oil and sprinkle with salt and pepper.
3. Place potatoes on the grill first. Grill for about 8 minutes, or until they begin to char on one side then turn. Add shrimp skewers to the grill. Turn shrimp after 4 minutes. Remove all skewers once potatoes are fork tender and shrimp are pink and opaque. Allow to cool.
4. Meanwhile, add tomatoes, avocado, peppers, onion and herbs to a large bowl. Remove potatoes and shrimp from skewers and add to the vegetable mixture.
5. In a small bowl, whisk together remaining olive oil, vinegar, dijon, honey, and garlic. Drizzle over shrimp and vegetable mixture and toss to coat.
6. Serve warm or chilled.

Nutrition Facts

Grilled Shrimp and Potato Salad

Amount Per Serving (1 g)

Calories 388 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Sodium 484mg 20%

Total Carbohydrates 30g 10%

Sugars 7g

Protein 32g 64%

* Percent Daily Values are based on a 2000 calorie diet.

For more excellent videos check out my video section, and for more excellent potato recipes, be sure to head over to Idahopotato.com 

WHY FIT IN WHEN WE WERE BORN TO STAND OUT?

Let's collaborate to create eye catching content that refuses to fade into the background.

FOOD STYLING SERVICES READ FOOD BLOG BRAND AMBASSADOR

PHOTO + VIDEO SERVICES SEARCH RECIPE INDEX SPONSORED BLOG CONTENT

SUBMIT AN INQUIRY