Grilled Shrimp With Lemony Potato Salad

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 276 calories
    • 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


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


  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.