Low Country Shrimp and Potato Salad Recipe

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• Dressing:
  • 2 stalks celery, thinly sliced, leaves included
  • 1 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1/2 cup white vinegar
  • 1/4 cup pickle relish
  • 2 tablespoons seafood boil seasoning (such as Old Bay)
  • 2 tablespoons smoked paprika
  • 1 bunch green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
• Low Country Boil:
  • 2 quarts water
  • 2 lemons, halved
  • 5 whole peeled garlic cloves
  • 1/2 cup seafood boil seasoning (such as Old Bay)
  • 2 pounds new potatoes, quartered
  • 6 large eggs
  • 1 pound raw shrimp, peeled and deveined

Directions

For the dressing: In a large bowl, combine the celery, green onions, garlic, mayonnaise, yellow mustard, white vinegar, pickle relish, 2 tablespoons seafood boil seasoning, smoked paprika, and onion powder. Whisk until smooth. Stir in the sliced scallions and season with salt and pepper. Refrigerate the dressing until ready to assemble the salad.

For the salad: Fill a large pot with 2 quarts of water. Add the halved lemons, garlic cloves, and 1/2 cup of seafood boil seasoning. Bring the mixture to a boil over medium heat. Once boiling, add the potatoes and cook them in the broth for 10 minutes. After that, add the eggs and shrimp to the pot. Turn off the heat, cover the pot, and let everything sit for 10 minutes.

Remove the shrimp, potatoes, and eggs using a slotted spoon and transfer them to a baking sheet to cool. Once the eggs are cool enough to handle, peel them and set aside.

Stir the boiled potatoes into the dressing. Break the peeled eggs into the potato mixture and mix everything until fully combined. Finally, stir in the shrimp. Cover the bowl and refrigerate until ready to serve.

Nutrition Facts (per serving)

Calories	918
Total Fat	53g
Saturated Fat	9g
Cholesterol	445mg
Sodium	6311mg
Total Carbohydrate	80g
Dietary Fiber	12g
Total Sugars	18g
Protein	35g
Vitamin C	76mg
Calcium	316mg
Iron	8mg
Potassium	2020mg

The History of Low Country Shrimp and Potato Salad

Low Country Shrimp and Potato Salad traces its roots to the coastal regions of South Carolina and Georgia, historically known as the "Lowcountry." This area, rich in seafood and fertile soil, developed a unique culinary style blending African, European, and Native American influences. The dish evolved from traditional shrimp boils, a staple of communal gatherings, where fresh shrimp, potatoes, and spices were boiled together. Over time, home cooks adapted the boiled ingredients into a chilled salad, creating a fusion of robust flavors and creamy textures that reflected the regions abundance of fresh produce and seafood.

Regional Characteristics

The Lowcountry version of shrimp and potato salad is distinctive due to its heavy reliance on seafood boil seasoning, such as Old Bay, which infuses the dish with a balanced combination of paprika, celery salt, and other aromatic spices. Unlike northern potato salads that may use only mayonnaise or mustard, this version combines both, alongside vinegar and pickles, giving it a tangy, slightly spicy flavor. Fresh shrimp, often peeled and deveined, are added after cooking, preserving their delicate sweetness, while small new potatoes provide a tender, buttery base that absorbs the dressing perfectly.

Comparison with Similar Dishes

While it may resemble traditional potato salad or classic shrimp salad, Low Country Shrimp and Potato Salad stands out through its preparation and seasoning. The potatoes and shrimp are cooked in a seasoned broth, rather than separately, which imparts a depth of flavor. It differs from Northern shrimp salads, which often feature heavier mayonnaise and less spice. Additionally, the inclusion of hard-boiled eggs in the Lowcountry version adds both texture and protein, creating a heartier dish suited for large gatherings.

Where Its Typically Served

This salad is a popular fixture at Southern picnics, backyard barbecues, and festive potlucks. Its refreshing cold serving temperature makes it ideal for warm weather, while the combination of shrimp and potatoes ensures it can stand as both a side dish and a light main course. In restaurants along the Carolinas coast, it is frequently served alongside grilled fish, hush puppies, or other traditional Lowcountry fare.

Interesting Facts

• The term "Lowcountry" refers to the coastal plains of South Carolina and Georgia, rather than a low-income area.
• Old Bay seasoning, a hallmark of this recipe, was created in Baltimore in 1939 and quickly became a staple in Southern seafood dishes.
• Originally, shrimp boils were communal events, and transforming leftovers into a salad was both practical and inventive.
• The combination of both mayonnaise and mustard in the dressing balances creaminess with tanginess, a hallmark of Southern culinary technique.
• Despite its rich ingredients, the salad is often served cold, highlighting the fresh, briny flavor of the shrimp against the subtly seasoned potatoes.

FAQ about Low Country Shrimp and Potato Salad Recipe

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