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Betty Crocker
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Shrimp Potato Salad

Shrimp Potato Salad

It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.

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(7 Ratings)

7 Ratings

5 spoons 29%

4 spoons 57%

3 spoons 0%

2 spoons 14%

1 spoons 0%

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  • PREP TIME

    10 Min

  • TOTAL TIME

    10 Min

  • SERVINGS

    4

 

2
packages (4 ounces each) frozen cooked salad shrimp, thawed and drained
2
pints (4 cups) deli potato salad
4
medium green onions, chopped (1/4 cup)
1
tablespoon chopped fresh lemon thyme or regular thyme leaves
  • 1 In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.
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Expert Tips

If fresh thyme is unavailable, use 1 teaspoon dried thyme leaves.

Lemon thyme is a variety of thyme that has a pleasing hint of lemon that goes well with seafood and chicken.

Look for a variety of potato salads in the deli section. They will all work well in this recipe.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 215),
  • Total Fat 24g
    • (Saturated Fat 4g,
    • Trans Fat ncg),
  • Cholesterol 130mg;
  • Sodium 760mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars ncg),
  • Protein 15g;
Percent Daily Value*:
  • Vitamin A 6.00%;
  • Vitamin C 24.00%;
  • Calcium 6.00%;
  • Iron 14.00%;
Exchanges:
  • 2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 4 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.

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