A light and wholesome Shrimp and Potato Warm Salad made with golden roasted potatoes, juicy shrimp, fresh veggies, and eggs. High in protein, full of flavor, and perfect for a healthy yet satisfying meal.
The Story Behind This Healthy Favorite
I first tried making this recipe a few months ago when I was focusing on eating lighter and healthier for weight loss.
Honestly, I didn’t expect much at the time—I just wanted something filling but not heavy. But after that very first try, I realized how much I actually enjoyed it.
Now, this Shrimp and Potato Warm Salad has become a regular in my kitchen. I love that it feels wholesome yet comforting, with tender shrimp, soft roasted potatoes, and bright, fresh vegetables all in one bowl.
Why This Recipe Works So Well
While the ingredient list might look a bit involved at first glance, this recipe offers incredible flexibility. The core components work together beautifully, but each element can be easily adapted based on what’s in your pantry or your personal taste preferences.
Don’t have shrimp? Chicken works wonderfully. Not a fan of potatoes? Try sweet potatoes instead.
Why you‘ll love this recipe
- It’s high in protein and fiber yet light in calories.
- You can make it in under 40 minutes with simple ingredients.
- The salad is versatile—serve it warm as a main meal or as a side dish.
- It’s colorful, vibrant, and naturally delicious without heavy dressings.
Ingredients
Main ingredients:
- 150–200g shrimp (fresh or thawed, deveined, cleaned)
- 150–200g potato (1 medium, peeled and cubed)
- 100g button mushrooms (6–8 pieces, quartered)
- 80g cherry tomatoes (6–8 pieces, halved)
- 100g broccoli (½ head, cut into florets)
- 2 eggs (boiled, peeled, cut in halves or quarters)
Marinade for shrimp:
- 1 tbsp cooking wine
- 2g sea salt
- 1–2g black pepper (freshly ground preferred)
Seasoning for roasted potatoes:
- 2g sea salt
- 2g black pepper
- 1g chili powder (optional, for mild spice)
- 1 tbsp olive oil
For Pan-frying:
- 1 tbsp olive oil (to pan-fry shrimp and mushrooms)
For Final Assembly:
- A little extra black pepper (sprinkled on top before serving)
Instructions
- Marinate the shrimp:
Clean shrimp, remove the veins, and pat dry. Place in a bowl, add 1 tbsp cooking wine, 2g sea salt, and 1–2g black pepper. Mix well with your hands to coat evenly. Let marinate for 10 minutes (not too long to prevent shrimp from getting tough).
- Roast potatoes:
Peel potato, cut into 2 cm cubes. Quarter mushrooms and halve cherry tomatoes. Place potato cubes in a bowl, season with 2g sea salt, 2g black pepper, 1g chili powder (optional),1 tbsp olive oil and toss well. Spread evenly in an air fryer basket (avoid stacking). Cook at 160°C for 15 minutes, shaking once halfway.
- Prepare eggs and broccoli:
Boil eggs in cold water. Once boiling, reduce to medium heat and cook 8–10 minutes for hard-boiled or 6 minutes for soft centers. Cool in water, peel, and cut. Blanch broccoli florets in boiling water for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
- Pan-fry shrimp and mushrooms:
Heat a skillet with 1 tbsp olive oil. Add marinated shrimp and mushrooms. Cook over medium heat until shrimp turn pink and curl (about 1–2 minutes per side). Mushrooms should be slightly golden on the edges. Remove from pan.
- Assemble the salad:
On a serving plate, arrange roasted potatoes, broccoli, shrimp, mushrooms, eggs, and cherry tomatoes. Sprinkle with a little extra black pepper. Serve warm and enjoy immediately.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes, you can prepare all components ahead, but it tastes best served warm right after cooking. If making in advance, keep shrimp and potatoes separate and reheat before serving.
Q: Can I skip the air fryer?
A: Absolutely! You can roast the potatoes, mushrooms, and tomatoes in a regular oven at 180°C for about 20–25 minutes.
Q: Can I change the protein?
A: Yes, chicken breast or salmon works beautifully as a substitute for shrimp.
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