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 is 8 servings


  • Serving Size: 1 (575.4 g)
  • Calories 501.7
  • Total Fat - 12.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 41.9 mg
  • Sodium - 751.9 mg
  • Total Carbohydrate - 88.5 g
  • Dietary Fiber - 11.9 g
  • Sugars - 8.6 g
  • Protein - 11.5 g
  • Calcium - 75.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 50.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

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.


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.

  • Choose potatoes that are firm and free of blemishes for the best results.
  • Make sure to drain the shrimp well before adding to the salad to avoid a watery consistency.

  • Substitute Greek yogurt for the mayonnaise for a healthier option. The Greek yogurt will provide a tangy flavor and a creamy texture while reducing the amount of fat in the salad.
  • Substitute cooked chicken for the shrimp to make the salad more filling. The chicken will provide a protein boost and a heartier flavor to the salad.

Curry Potato Salad Add 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder to the mayonnaise before mixing it into the salad.

Grilled Corn on the Cob: Grilled corn on the cob is a great side dish to serve with Shirleys Shrimp Potato Salad. The sweetness of the corn and the creamy texture of the potato salad make a great combination. Plus it's an easy and delicious way to add some extra vegetables to your meal!

Grilled Asparagus with Parmesan: Grilled asparagus with parmesan is a great side dish to serve with Shirley's Shrimp Potato Salad. The crunchy texture of the asparagus and the salty flavor of the parmesan cheese will provide a nice contrast to the creamy texture of the potato salad. Asparagus is also a great way to add some extra vegetables to your meal.


Q: Can I use fat-free or low-fat mayonnaise?

A: No, it is not recommended as it will make the salad runny. Use full-fat mayonnaise for best results.

Q: How much mayonnaise should I use?

A: It depends on how much salad you are making. Generally, use about 2 tablespoons of mayonnaise per cup of salad.

25 Reviews


We enjoyed. I used 2 pounds potatoes and added some scallion, garlic and a splash of vinegar. A perfect side dish for upcoming Lenten Fish Friday side dishes. Thank you.


review by:
(20 Feb 2023)


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)

You'll Also Love

Fun facts:

This recipe for Shirley's Shrimp Potato Salad is a classic dish that has been enjoyed by families for generations. It is believed that the recipe originated in the Southern United States and has been adapted over the years.

The dish has been a favorite of celebrities such as Oprah Winfrey, who has shared her own version of the recipe with her fans. It has also been featured in the popular television show Friends, where Rachel Green makes her own version of the dish.