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Grilled Shrimp With Lemony Potato Salad

Grilled Shrimp With Lemony Potato Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

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

Quick Tip

Shrimp Appetizer
Grilling shrimp with the shells on keeps them moist and adds rich flavor. Many markets carry “easy peel” shrimp, which are sliced along the back and deveined, making them a cinch to shell at the table. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.