How do I peel and devein shrimp?

Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

Can I use regular potatoes for this recipe?

You can! I would recommend Yukon Gold potatoes (sometimes called butter potatoes) and you'll need to boil them a bit longer, maybe 20 minutes or so. Let them cool and then cut them into quarters or eighths so they are nice and bite-sized.

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Leave your question in the comments below and I promise to get back to you pronto!

Shrimp Potato Salad

Name: Shrimp Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ pounds baby potatoes, scrubbed clean; 1 pound shrimp, peeled and deveined; Juice from one lemon; 1/8 cup olive oil; 2 tablespoons grainy mustard; 2 tablespoons Dijon mustard; 4 scallions, chopped; Honey for drizzling (optional but so good!)

Shrimp Potato Salad

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This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 ½ pounds baby potatoes, scrubbed clean
1 pound shrimp, peeled and deveined
Juice from one lemon
1/8 cup olive oil
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
4 scallions, chopped
Honey for drizzling (optional but so good!)

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Instructions

Place the potatoes in a pot of water and bring to a simmer. Simmer until tender, about 10-15 minutes. Scoop the potatoes into a strainer, leaving the water in the pot, and rinse under cool water.
Bring the potato water in the pot to a boil. Add the shrimp and cook until just opaque, about 3 minutes. Drain and rinse under cool water.
Make the dressing by combining lemon juice, olive oil and both mustards in a jar and shaking vigorously.
Cut the potatoes in half and add to a mixing bowl with the shrimp and the scallions. Toss gently. Drizzle on the dressing until the salad is dressed to your liking.
Divide among plates, drizzle on a little honey and serve!

Notes

Potatoes: Baby potatoes are sometimes called creamers, and they come in all kinds of colors and sizes, from the standard yellow baby potato to red and even purple potatoes, and sometimes in teeny sizes. Any and all of these will work for this recipe – if you get the teensy ones, cook them for a little less time.

Shrimp: Any size shrimp will work for this recipe. If you get the bigger variety, you can either cut them into bite-sized pieces after they are cooked, or serve them up as is with a knife and fork.

Mustards: You can find both grainy mustard and Dijon mustard in the condiments aisle of your supermarket. (And when you are done with this recipe, use those mustards in this super simple recipe for lime roasted salmon with mustard sauce!)

Scallions: You can swap out these green onions for chives if you like!

Honey: Honey gives this potato salad an amazing sweet and savory vibe, but it’s totally optional.

Find it online: https://www.framedcooks.com/shrimp-potato-salad-with-mustard-dressing/