Shirley's Shrimp Potato Salad

Prep Time
Cook Time
1h 10m
Ready In

"This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!"

Original recipe yields 8 servings


  • Serving Size: 1 (161.8 g)
  • Calories 319.8
  • Total Fat - 20.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 23.3 mg
  • Sodium - 626.2 mg
  • Total Carbohydrate - 31.7 g
  • Dietary Fiber - 3.8 g
  • Sugars - 10.6 g
  • Protein - 4.8 g
  • Calcium - 38.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step 1

Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily. Do not over-cook potatoes, or potato salad will be mushy. When potatoes are done drain right away, peel and let cool. Put in refrigerator to chill.

Step 2

When chilled completely, cut them up into medium sized cubes and put in a large bowl. Put back into fridge to keep chilled.

Step 3

Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces. Add to potato mixture.

Step 4

Open can of shrimp, and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.

Step 5

Flake shrimp well between fingers and add to potato and veggie mixture. (If you just throw the shrimp into the mixture, the flavor doesn't get distributed throughout the salad, so this is an important step).

Step 6

Mix mayonnaise into salad and add salt and pepper, to taste. Refrigerate until ready to eat.

Step 7

When ready to serve, place potato salad on a few leaves of lettuce. Serve with cucumber wedges.

Step 8

Variations: Try adding 1/2 of a large sweet onion, minced finely. Try adding 6 hard boiled eggs, mashed finely. Serve in a large cucumber, sliced lengthwise and seeds removed. Serve in a hollowed out fresh tomato. Serve in a hollowed out green bell pepper.

Tips & Variations

No special items needed.



This is my Nanny's recipe and I remember how much I liked it when I was little. Have wanted to make it for a long time now, and since shrimp is a friend to all in my family, I chose today to make it. It is super delicious and will be totally enjoyed by us all!

review by:
(30 May 2022)


We made it and enjoyed every morsel. My DH is glad he has leftovers for tomorrow. We both loved it. There is so much flavor using the canned shrimp!

review by:
(23 Jul 2021)

Edna Eats

So delicious with our ribs! The canned shrimp added so much flavor. I would not use fresh or frozen shrimp for this salad. The flavors would not be the same. Everyone loved it and went for seconds. So much for leftovers!

review by:
(5 Jul 2021)


Very tasty and something different for a change. Canned shrimp made it so full of flavor. Chilled it overnight to let the flavors blend. Total winner at our picnic table!

review by:
(25 Jul 2019)


Nothing tastes better than a potato salad to start off the warmer weather, and this really hit the spot! Made to have with grilled chicken and it was so delicious! I made early in the morning to let it sit and mingle in the fridge. The canned shrimp really heightens the flavor. My family loved it!

review by:
(3 Jun 2019)


I made this instead of potato salad for a gathering with my family this weekend. It was so delicious! Everyone raved about it, getting lots of compliments. I will make this many more times when having people over or to bring to a pot luck. I let it sit for about 8 hours to bring out the flavors. The canned shrimp is a must. Don't use the bigger ones or you won't get the same texture and flavor. I added the juice from the can too. That is what made the difference I think. Loved this and so did my family!

review by:
(3 Jul 2018)