Warm Shrimp-and-Potato Salad

Total Time:
40 min
10 min
30 min

4 servings

  • 1 pound small red-skinned potatoes, halved
  • 1 green bell pepper, thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 pound medium shrimp, peeled, deveined and halved crosswise
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 small head radicchio, torn into bite-size pieces
  • 1 romaine heart, torn into bite-size pieces
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup crumbled feta cheese
  • Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.

  • Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.

  • Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

  • Per serving: Calories 430; Fat 24 g (Saturated 6 g); Cholesterol 189 mg; Sodium 511 mg; Carbohydrate 24 g; Fiber 3 g; Protein 29 g

  • Photograph by Antonis Achilleos

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