Spanish-Style Shrimp & Potatoes

with Lemon Aioli

35 MIN

4 Servings

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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 bright squeeze of lemon.
8 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 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

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

600 Calories or Less

Nutrition

PER SERVING
Calories

410 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 Zucchini
½ lb Sweet Peppers
2 cloves Garlic
1 Lemon
1¼ lbs Golden Potatoes
¼ cup Mayonnaise
2 Tbsps Red Wine Vinegar
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 Sweet Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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; remove the cores. Halve lengthwise, 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 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.

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 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

Pat the shrimp dry with paper towels; 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 the shrimp are opaque and cooked through. Turn off the heat and carefully 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!