Shrimp-Boil Potato Salad

Shrimp-boil Potato Salad

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Gregory Perry


Easy to make and it will spoil the taste buds.


★★★★★ 1 vote

30 Min


  • 1
    3-oz package boil-in-bag shrimp-and-crab boil
  • 3 lb
    baby red potatoes, halved
  • 1 lb
    smoked link sausage, cut into 1/2 inch pieces
  • 4
    ears fresh corn, husks removed
  • 2 lb
    peeled and deveined, jumbo raw shrimp with tails (26/30 count)
  • 1/2 c
    fresh lemon juice
  • 1/2 c
    olive oil
  • 1/4 c
    chopped fresh flat-leaf parsley
  • 3 Tbsp
    creole mustard
  • 1 clove
    garlic clove, pressed
  • 4
    green onions
  • 1 tsp

How to Make Shrimp-Boil Potato Salad


  1. Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.
  2. Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
  3. Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.

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