Grilled Shrimp With Lemony Potato Salad

Grilled Shrimp With Lemony Potato Salad
Con Poulos
Grilling shrimp with the shells on keeps them moist and adds rich flavor.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

1
pound
baby red potatoes (about 12)
kosher salt and black pepper
1/4
cup
sour cream
2
tablespoons
fresh lemon juice
4
stalks celery, thinly sliced
2
tablespoons
chopped fresh chives
1/2
pound
asparagus, trimmed
2
tablespoons
olive oil
1 1/2
pounds
medium shell-on shrimp
1
tablespoon
seafood seasoning (such as Old Bay)

Directions

  1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
  2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
  3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
  4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
  5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
  6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.
Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 276
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 139 mg
  • Sodium 1,371 mg
  • Protein 21 g
  • Carbohydrate 23 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 92 mg
What does this mean? See Nutrition 101.