Garlic Shrimp with Spanish-Style Potatoes, Onion & Peppers
Carb Conscious

Garlic Shrimp

with Spanish-Style Potatoes, Onion & Peppers

40 MIN
4 Servings
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Available Options

  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Shrimp

    From the Test Kitchen

    In this dish, you’ll roast tender potatoes with a blend of bold Spanish spices, including paprika, coriander, and cayenne pepper, to toss with a medley of sautéed vegetables—a vibrant partner for shrimp cooked with garlic and finished with a bright squeeze of lemon.
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    Dietary Information

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    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      400 Cals (est.)
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    fresh
    ingredients
    Garlic Shrimp with Spanish-Style Potatoes, Onion & Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 Zucchini
    • 2 cloves Garlic
    • ¼ cup Mayonnaise
    • 1¼ lbs Potatoes
    • 2 Bell Peppers
    • 1 Yellow Onion
    • 2 Tbsps Red Wine Vinegar
    • 1 Lemon
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

    Garlic Shrimp

    Prepare the ingredients & make the aioli
    1 Prepare the ingredients & make the aioli

    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. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the zucchini lengthwise, then thinly slice crosswise. Combine the sliced peppers and sliced zucchini in a bowl. Quarter and deseed the lemon. 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, the juice of 2 lemon wedges, 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 the spice blend. 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 and zucchini; 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 frequently, 1 to 2 minutes, 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 (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 softened and the shrimp are opaque and cooked through. Turn off the heat and carefully stir in the juice of the remaining lemon wedges.

    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 aioli. Enjoy!

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