Spanish-Style Shrimp & Potatoes

with Lemon Aioli

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, you’ll roast tender potatoes with a blend of bold 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.

Get Cooking
fresh
ingredients
Spanish-Style Shrimp & Potatoes with Lemon Aioli
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the aioli:
1 Prepare the ingredients & make the aioli:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then 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; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). 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. 

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 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the vegetables:
3 Cook the vegetables:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons 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. 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.

Cook the shrimp:
4 Cook the shrimp:

While the potatoes continue to roast, pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat the ghee and 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 and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

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! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the aioli:
1 Prepare the ingredients & make the aioli:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then 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; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). 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 enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 17 to 19 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:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 2 teaspoons 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. 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:

While the potatoes continue to roast, pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat the ghee and 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 and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

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!