With sautéed shrimp, smoked sausage, tender red potatoes, fresh corn, and a creamy beer-Bay dressing, this Shrimp Boiled Potato Salad recipe is infinitely BBQ-worthy!
- 3 books Small red potatoes, cut into 1-inch pieces
- 1 cup Mayonnaise
- ¼ cups Beer (I used Yuengling Lager)
- 1 teaspoon Old Bay Seasoning
- 1 whole Lemon, zested
- 8 whole Green onions, sliced, divided
- ¼ teaspoons smoked paprika
- ¼ teaspoons onion powder
- ½ teaspoon light brown sugar
- 1 pound 41-50 shrimp, peeled and deveined
- 1 tbsp Olive oil
- 14 ounces, weight Fully cooked smoked sausage, diced
- 3 ears Corn, kernels removed from the cob
- Kosher Salt and Freshly Ground Black Pepper
Place the potatoes in a large pot of cold salted water. Cover and bring to a boil. Reduce heat and simmer potatoes, stirring occasionally, until tender (about 18 minutes). Drain and place in a large bowl to cool.
In a medium bowl, whisk together mayonnaise, beer, Old Bay Seasoning, lemon zest, ¼ tsp kosher salt, ½ tsp black pepper and half the green onions. Put aside.
In a small bowl, mix the smoked paprika, onion powder and brown sugar with ¼ tsp kosher salt and ¼ tsp black pepper. Sprinkle evenly over shrimp. Heat the olive oil in a large nonstick skillet (size 12 inches) over medium heat. Add the shrimp to the pan and cook 2 to 3 minutes on each side. Using a slotted spoon, remove the shrimp to cool on a plate.
Add the smoked sausage to the hot skillet. Cook, stirring occasionally, until golden brown, about 4 minutes. Using a slotted spoon, remove the sausages to cool on a plate.
Add the corn kernels to the hot skillet. Season with salt and pepper to taste. Cook, stirring occasionally, until tender, about 3 minutes. Remove from fire.
When everything has cooled slightly, add the remaining shrimp, sausage, corn and green onions to the bowl with the potatoes. Pour most of the dressing over, reserving a little to add before serving, and toss to combine. Place the potato salad in the fridge to chill.
Before serving, add more dressing, salt and pepper, if desired. Enjoy!