Garlic Shrimp & Spanish-Style Potatoes with Pepper & Onion
Carb Conscious

Garlic Shrimp & Spanish-Style Potatoes

with Pepper & Onion

30 MIN
2 Servings
Wellness at Blue Apron
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Shrimp

    From the Test Kitchen

    Tender potatoes, roasted with spices like cumin, paprika, oregano, and more, are a robust complement to plump, juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      400 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Garlic Shrimp & Spanish-Style Potatoes with Pepper & Onion
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ¾ lb Potatoes
    • 1 Bell Pepper
    • 1 Yellow Onion
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Sherry Vinegar
    • ½ oz Salted Butter
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan. 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 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Cook the vegetables
    3 Cook the vegetables

    In a medium 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, 2 to 3 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. 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. Season with salt and pepper. In the same pan, heat the butter and a drizzle of olive oil on medium-high until hot and the butter is melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the potatoes & serve your dish
    5 Finish the potatoes & serve your dish

    To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Serve the finished potatoes topped with the cooked shrimp (including any butter from the pan). Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan. 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 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Prepare the remaining ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a medium 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, 2 to 3 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. 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. Season with salt and pepper. In the same pan, heat the butter and a drizzle of olive oil on medium-high until hot and the butter is melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

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

    To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Serve the finished potatoes topped with the cooked shrimp (including any butter from the pan). Garnish with the sliced green tops of the scallions. Enjoy! 

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