Smoky Paprika Roasted Shrimp with Potatoes

• 1.5 pounds shrimp, peeled and deveined
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Optional: Red pepper flakes for heat

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss shrimp and potatoes with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper in a large bowl.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Roast for 20 minutes or until shrimp are pink and potatoes are tender.
5. 5 Squeeze lemon juice over the roasted shrimp and potatoes.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add in bell peppers or zucchini for extra veggies.
• Use chorizo sausage for a Spanish twist.

Substitutions

• If smoked paprika isn't available, use regular paprika with a pinch of smoked salt.
• Substitute baby potatoes with diced sweet potatoes for a sweeter flavor.

Pairings

• A chilled white wine like Sauvignon Blanc.
• A light and zesty vinaigrette for the salad.

Nutrition

Tips

• For extra flavor, marinate the shrimp and potatoes for 30 minutes before roasting.
• Shake the pan halfway through roasting for even browning.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with crusty bread to soak up every last bit of juice.

FAQ