Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper
Juicy garlic shrimp served over roasted potatoes and sautéed bell peppers and onions, seasoned with a Spanish spice blend and finished with fresh chives.
Ingredients
- 5/8 lbs Tail-On Shrimp
- 1 Yellow Onion
- 1 tbsp Sherry Vinegar
- 1 Red, Yellow, or Orange Bell Pepper
- 2 clove Garlic
- 2 tbsp Butter
- 3/4 lbs Golden or Red Potatoes
- 1 bunch Chives
- 1 tbsp Spanish Spice Blend
Nutrition (per serving, estimated)
Estimated based off 4 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 268 mg
- Iron: 3.58 mg
- Magnesium: 72.3 mg
- Phosphorus: 316 mg
- Potassium: 1327 mg
- Zinc: 2.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/8 lbs Tail-On Shrimp
- 1 Yellow Onion
- 1 tbsp Sherry Vinegar
- 1 Red, Yellow, or Orange Bell Pepper
- 2 clove Garlic
- 2 tbsp Butter
- 3/4 lbs Golden or Red Potatoes
- 1 bunch Chives
- 1 tbsp Spanish Spice Blend
Let's Cook
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Step 1.
Place an oven rack in the center of the oven and preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes and place them on the foil. Drizzle with olive oil, season with salt, pepper, and half the Spanish spice blend, then toss to coat. Arrange in an even layer and roast for 18 to 22 minutes, until browned and tender when pierced with a fork. Remove from the oven.
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Step 2.
While the potatoes roast, halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper, quarter lengthwise, remove ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Slice the chives into 1/2-inch pieces.
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Step 3.
In a medium pan (nonstick if available), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, for 3 to 4 minutes until lightly browned. Add the sliced bell pepper and cook, stirring occasionally, for 3 to 4 minutes until slightly softened. Add the sherry vinegar carefully (it may splatter) and cook, stirring occasionally, for 30 seconds to 1 minute until the liquid has cooked off. Transfer the vegetables to a large bowl, cover with foil to keep warm, then rinse and wipe out the pan.
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Step 4.
Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, melt the butter over medium-high heat. Add the seasoned shrimp in an even layer and cook without stirring for 2 to 3 minutes until slightly opaque. Add the chopped garlic and cook, stirring occasionally, for 1 to 2 minutes until the shrimp are opaque and cooked through. Turn off the heat.
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Step 5.
Add the roasted potatoes to the bowl of cooked vegetables and stir to combine. Taste and season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and sliced chives.
Tips & variations
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Garlic Shrimp & Spanish-Style Potatoes with Onion & Bell Pepper Ingredients 10 oz Tail-On Shrimp1 1 Yellow Onion 1 Tbsp Sherry Vinegar 1 Red, Yellow, or Orange Bell Pepper 2 cloves Garlic 2 Tbsps Butter 3/4 lb Golden or Red Potatoes 1 bunch Chives 1 Tbsp Spanish Spice Blend2 Steps Prepare & roast the potatoes Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes; place on the foil. Drizzle with olive oil; season with salt, pepper, and half the spice blend (you will 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. 2 Prepare the remaining ingredients Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Slice the chives into 1/2-inch pieces. 3 Cook the vegetables In a medium 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 pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan. Cook the shrimp Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat the butter on medium-high until melted. 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. 5 Finish the vegetables & serve your dish Add the roasted potatoes to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and sliced chives. Enjoy!