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Bloody Mary Spiced Potato Skins

Creamy shrimp salad with pepperoncini and onions stuffed inside crispy potato half shells that are seasoned with a spicy seasoning.

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Prep Time

20 Mins

Cook Time

10 Mins


Serves 12


Creamy shrimp salad with pepperoncini and onions stuffed inside crispy potato half shells that are seasoned with a spicy seasoning.



For the Bloody Mary Spice Mix

  • 2 tablespoons (5g) Sea Salt
  • ½ tablespoon (3g) Onion Powder
  • ½ tablespoon (3g) Granulated Garlic
  • 2 teaspoons (2g) Dried Dill
  • 2 teaspoons (4g) Celery Seed
  • 1 tablespoon (4g) Chili Powder
  • 2 teaspoons (1.5g) Cayenne Pepper
  • 2 teaspoons (2g) Ground Coriander
  • ½ tablespoon (1g) Black Pepper
  • 2 teaspoons (2g) Wasabi Powder
  • 2 teaspoons (1.5g) Chili Lime Salt *Optional*

For the Shrimp Salad

  • 1-1/2 pounds (.68kg) Salad Shrimp, thawed, fully cooked
  • ½ cup (120 ml) Mayonnaise
  • ¼ cup (35g) Red Onion, finely diced
  • 1/3 cup (50g) Celery, finely diced
  • ¼ cup (35g) Pepperoncini, finely chopped
  • 2 tablespoons (5g) Lemon Zest
  • 1 tablespoon (15ml) Lemon Juice
  • 2 tablespoons (3g) Parsley, chopped
  • ½ teaspoon (1g) Kosher Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper

Potato Half Shells

  • 36 each Potato Half Shells, frozen
  • As Needed Vegetable Oil for frying


  1. To make the spice mix, combine all the ingredients in a medium bowl and whisk to combine. Set aside in an airtight container, store up to 14 days.
  2. To make the shrimp salad combine the ingredients for the salad together in a bowl just prior to serving (if made in advanced, the shrimp will leech out their water and it will be too loose). If desired the shrimp can be combined with the veggies and the dressing can be made separate, by combining the lemon zest, lemon juice, mayonnaise, salt and pepper. Then you may mix to order.
  3. Fry the half shells by placing them into a fryer at 375 F (180 C) for 4-6 minutes or until they are golden and hot. Remove the shells from the fryer and immediately season with the spice mix. For best results fry the shells to order or keep hot while keeping the shrimp salad cold. The temperature difference is partly what makes this appetizer special. Fill the hot and crispy shells with the chilled shrimp salad and serve right away.


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Recipe By: Potatoes USA

Nutrition Facts Per Serving









Vitamin C












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