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Shrimp Potato Salad

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Shrimp Potato Salad
  • Prep 10 min
  • Total 10 min
  • Servings 4
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It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
Updated Jun 22, 2009

Ingredients

  • 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

Steps

  • 1
    In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    If fresh thyme is unavailable, use 1 teaspoon dried thyme leaves.
  • tip 2
    Lemon thyme is a variety of thyme that has a pleasing hint of lemon that goes well with seafood and chicken.
  • tip 3
    Look for a variety of potato salads in the deli section. They will all work well in this recipe.

Nutrition

410 Calories, 24g Total Fat, 15g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
215
Total Fat
24g
0%
Saturated Fat
4g
0%
Cholesterol
130mg
0%
Sodium
760mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
3g
0%
Protein
15g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
24%
24%
Calcium
6%
6%
Iron
14%
14%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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