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Layered Shrimp Boil Salad
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Prep Time:
40 minutes
Total Time:
2 hours
Impress with a Carolina lowcountry layered salad - prep ahead for effortless potluck success!
Ingredients:
  • 1/4 cup crawfish, shrimp and crab boil
  • 1/4 cup salt
  • 1 1/2 lb baby red new potatoes (smallest possible)
  • 2 lb uncooked deveined peeled extra large shrimp, tail shells removed
  • 12 oz andouille or kielbasa sausage, cut diagonally into 1/2-inch slices
  • 3 cans (11 oz each) whole kernel sweet corn, undrained
  • 4 cups coleslaw mix or shredded cabbage
  • 1/2 cup coleslaw dressing or sweet onion dressing
  • 1 cup scallions, thinly sliced diagonally
  • 1 cup cocktail sauce, if desired
Instructions:
  • In a large stockpot, bring 6 quarts of water to a boil. Stir in the boil seasoning mix and salt, then bring back to a boil. Drop in the potatoes and cook for 20 to 30 minutes (adjusting time based on potato size) until they are tender and a skewer can be inserted into the center of the largest potato and come out clean. Transfer the potatoes to a bowl using a slotted spoon. Place the shrimp into the boiling water and cook for approximately 3 minutes until they turn bright pink and are fully cooked. Drain and allow the shrimp to cool.
  • Spray a 10-inch skillet with cooking spray and heat over medium-high heat. Cook sausage for 2 to 4 minutes on each side until browned. Transfer sausage to a plate to cool. Spray the pan again and add corn. Cook for 5 to 7 minutes until browned. Remove from heat.
  • Combine the coleslaw mix with the dressing in a large bowl, ensuring everything is evenly coated. Refrigerate the mixture until chilled, for about 1 hour before serving.
  • In a 3 1/2-quart trifle bowl or glass bowl, start by layering the salad. Begin with the potatoes at the bottom, then layer the cabbage on top of the potatoes, ensuring the sides of the bowl stay clean. Next, add the sausage, corn, shrimp, and scallions. Serve alongside cocktail sauce.

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