Shrimp, Eggs, and Potato Salad

10 Reviews
100% would make this recipe again

Potatoes, shrimp, and boiled eggs with a caper-mayonnaise vinaigrette.

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Preparation : 10 min Cooking : 20 min Standing : 30 min
420 calories/serving

Ingredients

4 potatoes 1.8 lb
2 eggs size large
30 shrimp, medium-large 11 oz
2 tbsp capers 0.8 oz
4 green onions/scallions
4 tsp olive oil 0.7 fl.oz
1/3 cup lemon juice, freshly squeezed 2 lemons
1/4 cup mayonnaise 2.2 oz
1/4 cup yogurt, plain, 2% 2.4 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Cook the potatoes, unpeeled, in a large pot of boiling salted water until tender, about 20-25 minutes. Drain and let stand 15 minutes or until cool enough to handle.
  2. Meanwhile, prepare the hard-boiled eggs.
  3. In a separate small pot, bring salted water to a boil, then add the shrimp and boil until they are just cooked through and pink, about 2-3 min. With a slotted spoon, transfer the shrimp to a sieve and set aside.
  4. Finely chop the capers and scallions, then put them in a salad bowl. Pour in the olive oil, lemon juice, mayonnaise, and yogurt, then mix well.
  5. Peel the potatoes and cut them into 1 cm cubes. Add them to the bowl with the dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper. Add the shrimp and chopped boiled eggs. Serve at room temperature.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

420

Fat

20 g

31 %

Saturated 3.7 g
+ Trans 0 g

19 %

Cholesterol

250 mg

Sodium

440 mg

18 %

Carbohydrate

38 g

13 %

Fibre

3 g

12 %

Sugars

4 g

Net Carbs

35 g

Protein

22 g

Vitamin A

15 %

Vitamin C

60 %

Calcium

9 %

Iron

24 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Magnesium, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Source of  :
Calcium, Fibre, Manganese, Omega-3, Vitamin A, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 2
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

10 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Marianne M.
february 28, 2017 | I would make this recipe again

Filling, different in a good way.

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