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Grilled Potato and Shrimp Salad Recipe

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


  • 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


  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*
Fat 23g35%
Sodium 484mg20%
Carbohydrates 30g10%
Sugar 7g8%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.