Garlic Shrimp & Caper Mayo with Roasted Potatoes, Spinach & Peppers

Garlic Shrimp & Caper Mayo

with Roasted Potatoes, Spinach & Peppers

35 MIN
4 Servings
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From the Test Kitchen

In this dish, you’ll roast tender potatoes with a blend of bold spices, including both sweet and smoked paprika, garlic powder, and more, to toss with a medley of sautéed vegetables—a vibrant partner for juicy shrimp cooked with piquant garlic.
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  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Garlic Shrimp & Caper Mayo with Roasted Potatoes, Spinach & Peppers
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 cloves Garlic
  • 1¼ lbs Potatoes
  • ¼ cup Mayonnaise
  • 1 Red Onion
  • 5 oz Baby Spinach
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Capers
  • 2 Bell Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the caper mayo
1 Prepare the ingredients & make the caper mayo

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the mayonnaise, chopped capers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; stir in the vinegar until combined. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and caper mayo. Enjoy!

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Garlic Shrimp & Caper Mayo

Prepare the ingredients & make the caper mayo
1 Prepare the ingredients & make the caper mayo

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the mayonnaise, chopped capers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 Roast the potatoes

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; stir in the vinegar until combined. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and caper mayo. Enjoy!

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