Grilled Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper
Summer Grilling

Grilled Garlic Shrimp & Spanish-Style Potatoes

with Onion & Bell Pepper

40 MIN
2 Servings
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Tender grilled potatoes with spices like cumin, paprika, and more are a robust complement to plump, juicy shrimp—grilled, then tossed in butter and garlic for a piquant kick of flavor.
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Grilled Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 cloves Garlic
  • ¾ lb Golden Potatoes
  • 1 Yellow Onion
  • 1 Bell Pepper
  • 1 bunch Chives
  • 1 Tbsp Sherry Vinegar
  • 1 oz Butter
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds. Place the onion rounds and halved pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Small dice the butter. In a medium bowl, combine the diced butter and as much of the garlic paste as you'd like. Slice the chives into 1/2-inch pieces.

Assemble the foil packet & grill the potatoes
2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Grill & dress the vegetables
3 Grill & dress the vegetables

Meanwhile, reserving the bowl, grill the seasoned onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the seasoned pepper halves 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Roughly chop the grilled vegetables; transfer to the reserved bowl. Add the vinegar and toss to coat. 

Grill & finish the shrimp
4 Grill & finish the shrimp

Pat the shrimp dry with paper towels; drizzle with olive oil and season with salt and pepper. Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to the bowl of prepared garlic and butter; stir until the butter is melted and the shrimp are coated. 

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

Add the grilled potatoes to the bowl of dressed vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the finished shrimp. Garnish with the sliced chives. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds. Place the onion rounds and halved pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Small dice the butter. In a medium bowl, combine the diced butter and as much of the garlic paste as you'd like. Slice the chives into 1/2-inch pieces.

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Assemble the foil packet & grill the potatoes
Grill & dress the vegetables
3 Grill & dress the vegetables

Meanwhile, reserving the bowl, grill the seasoned onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the seasoned pepper halves 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Roughly chop the grilled vegetables; transfer to the reserved bowl. Add the vinegar and toss to coat. 

4 Grill & finish the shrimp

Pat the shrimp dry with paper towels; drizzle with olive oil and season with salt and pepper. Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to the bowl of prepared garlic and butter; stir until the butter is melted and the shrimp are coated. 

Grill & finish the shrimp
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Add the grilled potatoes to the bowl of dressed vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the finished shrimp. Garnish with the sliced chives. Enjoy! 

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