Argentinian Shrimp and Potato Salad with Chimichurri

About This Recipe

Warm potato salads dressed simply with olive oil and herbs are common on Argentine tables, especially alongside grilled proteins at an asado. This version turns that into a meal-sized dish by adding quickly seared shrimp, then tying everything together with a bright chimichurri instead of a heavier mayonnaise dressing. The potatoes need to be dressed while still warm — this is when they absorb the vinegar and oil most readily, resulting in a far more flavorful salad than if you wait until they've cooled completely. Shrimp cooks in just a few minutes and should go in last so it stays tender rather than turning rubbery from sitting in the warm potatoes. A final scattering of fresh mint alongside the traditional parsley gives this salad an unexpected lift, though the chimichurri itself stays true to the classic Argentine formula of parsley, garlic, oregano and vinegar.

Ingredients

Serves 4

• 500 gshrimp(peeled and deveined)
• 700 gpotatoes(small, halved)
• 4 tbspolive oil(divided)
• 0.75 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 3 tbspred wine vinegar
• 0.25 cupfresh mint(chopped)
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper

Instructions

1. 1

   Boil the potatoes

   Boil potatoes in salted water for 15-18 minutes until fork-tender. Drain well.

2. 2

   Make the chimichurri

   While the potatoes cook, combine parsley, garlic, oregano, vinegar, half the salt and 3 tablespoons olive oil. Let rest.

3. 3

   Sear the shrimp

   Heat remaining oil in a skillet over medium-high heat. Season shrimp with remaining salt and pepper, then sear 2 minutes per side until pink and opaque.

4. 4

   Dress the potatoes

   While still warm, toss the potatoes with half the chimichurri.

   Dress the potatoes while hot — they absorb the vinegar and oil far better warm than cold.

5. 5

   Combine and serve

   Add the shrimp to the potatoes, drizzle with remaining chimichurri, and toss gently. Scatter mint on top and serve warm or at room temperature.

Variations

• •

  Grilled version: grill the shrimp on skewers instead of pan-searing for a smokier flavor.

• •

  Add greens: toss in a few handfuls of arugula or baby spinach just before serving.

• •

  Spicier: add a pinch of chili flakes to the chimichurri.

Storage

Refrigerate up to 2 days in a sealed container. Best served the day it's made, as the shrimp can toughen slightly on reheating — bring to room temperature rather than microwaving.

Frequently Asked Questions