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Spanish-Style Shrimp & Potatoes
with Lemon Aioli
35 MIN
4 Servings
From the Test Kitchen
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 squeeze of lemon. The bright, piquant flavor of garlic also shines in the drizzle of creamy aioli served on top.
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NutritionPER SERVING
-
Calories470 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Tail-On Shrimp
- 1 Zucchini
- ½ lb Sweet Peppers
- 2 cloves Garlic
- 1 Yellow Onion
- 1 Lemon
- 2 Tbsps Sherry Vinegar
-
2 Tbsps Ghee
- ¼ cup Mayonnaise
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
- 1¼ lbs Golden Or Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
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. Combine in a bowl. 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.
3
Cook the vegetables:
Meanwhile, 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 prepared 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:
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.
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!
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. Combine in a bowl. 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.
3
Cook the vegetables:
Meanwhile, 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 prepared 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:
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.
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