Equador Shrimp And Potato Salad
Recipe: #34865
May 06, 2020
Categories: Salads, Potato Salad, Fish/Seafood Salad, Shrimp, Carrot, Potatoes, Central/South American South American, Fresh Tomatoes, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (363.9 g)
- Calories 243.1
- Total Fat - 6.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 75.8 mg
- Sodium - 692 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 8 g
- Sugars - 8.1 g
- Protein - 12.2 g
- Calcium - 110.3 mg
- Iron - 1.6 mg
- Vitamin C - 24 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the carrots and potatoes until tender
Step 2
Last minute add shrimp cook until just done
Step 3
Drain
Step 4
Mix salad dressing
Step 5
Be cautious with garlic only add to your taste
Step 6
Season to taste
Step 7
Plate on top of lettuce leaf and tomato and avocado on side
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes for this recipe, look for potatoes that are firm and have smooth skin.
- When selecting the shrimp, look for shrimp that are firm and have a mild smell.
- Substitute sweet potatoes for regular potatoes for increased nutrition and a sweeter flavor.
- Substitute olive oil for mayonnaise for a healthier option and to reduce the amount of saturated fat in the recipe.
Mexican Shrimp and Potato Salad Replace the mayonnaise with a combination of sour cream and lime juice. Replace the parsley with cilantro. Add 1/2 teaspoon of chili powder and 1/4 teaspoon of cumin. Garnish with diced jalapenos and cotija cheese.
Grilled Asparagus with Lemon and Parmesan - Grilled asparagus is the perfect accompaniment to the Equador Shrimp and Potato Salad. The smoky flavor of the grilled asparagus pairs nicely with the creamy dressing of the salad and the lemon and Parmesan give it a bright and flavorful finish.
Grilled Corn with Chili Lime Butter: Grilled corn is a delicious and easy side dish that pairs well with the Equador Shrimp and Potato Salad. The sweetness of the corn is balanced out by the spicy chili lime butter, making it a perfect complement to the creamy, tangy dressing of the salad. The smokiness of the grilled corn also adds a nice depth of flavor to the dish.
FAQ
Q: How long should the potatoes and carrots be boiled?
A: Boil the potatoes and carrots until they are tender, which may take around 10-15 minutes.
Q: What other vegetables can I add to the boiling pot?
A: You can add other vegetables such as peas, corn, green beans, and celery to the boiling pot.
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Fun facts:
Fun Fact 1: The origin of Ecuador Shrimp and Potato Salad is believed to have been inspired by the traditional Ecuadorian dish, “Ceviche”. Ceviche is a seafood dish made with raw fish, lime juice, onion, and chili peppers.
Fun Fact 2: This dish is often served during Ecuadorian celebrations, such as the Day of the Dead, where it is served alongside other traditional dishes such as empanadas and tamales.