Equador Shrimp And Potato Salad
8
Servings
Servings
9m PT9M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
39m
Ready In
Ready In
Recipe: #34865
May 06, 2020
Categories: Fresh Tomatoes, Salads, Potato Salad, Fish/Seafood Salad, Shellfish, Shrimp, Vegetables, Carrot, Potatoes, Central/South American, South American more
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Original recipe yields 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 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 & Variations
No special items needed.
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