There are so many fantastic flavors in this Grilled Moroccan Shrimp Potato Salad recipe. Healthy, flavorful and delicious lunch or dinner recipe. 289 calories and 5 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
Grilled Moroccan Shrimp Potato Salad Recipe
Summer is officially here, the kids are home from school and I’m embracing the long, warm days with the enthusiasm of someone who has spent the last six months at the north pole. Okay, Seattle winters don’t exactly measure up to those much further north, but I do feel as though my body and mind have been yearning for the idyllic summer days for a couple of months now.
With summer weather comes summer grilling, and I’ve already lost count of how many meals we’ve made on the grill since springtime. Grilled vegetable side dishes, grilled steak tacos, grilled pizza…and one of my favorites – grilled potatoes.
The beauty of working from home is that I can fire up the grill at any time of the day, which leads to plate after plate of lunchtime salads topped with grilled shrimp, chicken, asparagus and zucchini (to name a few). I was feeling inspired to come up with another lunchtime salad, this time using my favorite Little Potato Company Creamer potatoes, which are fantastic for grilling either straight on the grates, on skewers or in foil packets.
The truth is, I love using Creamer potatoes for salads. Their size makes them ideal for serving whole or cutting in half and grilling. But that little size doesn’t equal little taste. In fact, these are the most flavorful potatoes I’ve ever cooked with, which is exactly why I buy them over and over again to use year-round.
Other Creamer potato lunch recipes:
• The next time you’re making a grilled sausage recipe, grill up some potatoes at the same time to top this delicious green salad.
• One of the most popular recipes on my blog! You probably have everything in your pantry and fridge to make this Vegan Soup with Beans & Kale. It’s a fantastic option for a light lunch or dinner.
• If you’re looking for a shareable option, these Mediterranean Roasted Potato Nachos are healthy and addictive! Bring a bunch of forks to the table and let everyone dig in.
• There are so many fantastic flavors in this healthy Thai Roasted Potato Kale Salad . Everything is tossed in a light peanut dressing, which I could happily drizzle on anything that graces my plate.
How to make this Grilled Moroccan Shrimp Potato Salad:
• There are two options for grilling the potatoes in this recipe. I went for the boil, then grill directly on the barbecue grate. However, you could also half or quarter the potatoes, toss them in olive oil, wrap the potatoes in a foil package, then toss on the grill.
• Two options for the shrimp, too! For both methods, toss the peeled shrimp (tails removed, too) with olive oil, and season with salt and pepper. Method one is searing the shrimp in a piping hot skillet. Method two, which I what I used, is threading the shrimp on skewers and cooking on the grill. Either way works, but I do love that smoky taste that you get from grilling the shrimp.
• Next, whisk together the dressing – orange and lemon juices, ground cumin, olive oil, agave nectar, salt and pepper.
• Dress the salad – spinach, cucumber, red bell pepper, shrimp and grilled potatoes – and serve it up!
Other Creamer potato recipes:
Italian Turkey, Potato & Zucchini Meatloaf {Cookin’ Canuck}
Boiled Potatoes with Olive, Basil & Mint {Cookin’ Canuck}
Chicken Parmesan Foil Packets with Veggies {The Recipe Rebel}
Vegan Asparagus & Mushroom Quiche with Hashbrown Crust {I Love Vegan}
Grilled Moroccan Shrimp Potato Salad
Ingredients
The Salad:
- 1 pound Little Potato Company Something Blue Creamer potatoes other varietals can be used
- 1 pound raw shrimp peeled & deveined (tails removed)
- 3 teaspoons olive oil divided
- ¼ teaspoon + 1/8 teaspoon kosher salt divided
- ¼ teaspoon + 1/8 tsp ground pepper divided
- 6 cups baby spinach leaves
- ¼ cup minced cilantro
- ½ cup diced red bell pepper
- ½ cup diced cucumber
The Dressing:
- 1/4 cup fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
Instructions
The Salad:
- Place 4 wooden skewers in warm water for 30 minutes.
- Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes. (If using a different Creamer potato varietal, cooking time may need to be adjusted.)
- Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with 2 tsp olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Preheat the grill to medium-high heat. Lightly coat the grates with oil.
- In a separate bowl, toss the shrimp with 1 teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Remove the wooden skewers from the water and thread the shrimp onto the skewers.
- Grill the shrimp until just cooked through, about 2 minutes per side. Remove from the skewers.
- Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.
- In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between 4 plates. Serve.
The Dressing:
- In a small bowl, whisk together the orange and lemon juices, olive oil, agave, salt and pepper.
Notes
Nutrition
Disclosure: This post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Diego Lopes
Wow, this recipe looks so great! It’ll sure be a show-stealing side dish!
Hazeline
Dreaming about working from home! The grilled shrimp looks so delicious! Yummy!
Rocky Mountain Woman
Great flavor combo. I’m with you about summer. The winters in the mountains are long and cold so I spend every moment I can outside in the summer. I’ll try this one on the grill this weekend.