Garlic Butter Shrimp and Potatoes

Ingredients

• 1 pound Large Shrimp, peeled and deveined (13‑15 count per pound, thawed if frozen)
• 1.5 pounds Small Potatoes (baby potatoes) (Halved if large, par‑boiled)
• 3 tablespoons Olive Oil (Divided, for sautéing)
• 3 tablespoons Unsalted Butter (Divided, for flavor and sauce)
• 1 medium Onion (Finely diced)
• 1/2 cup Fresh Flat‑Leaf Parsley (Leaves and stems, chopped)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cedar Wood Seafood Seasoning (Provides citrus‑smoky flavor)
• 1 teaspoon Garlic & Herb Seasoning
• 1/2 teaspoon Salt (Plus extra for potatoes)
• 1/4 teaspoon Ground Black Pepper
• 1/2 cup Chicken Broth (Low‑sodium)
• 2 cloves Garlic Cloves (Minced)
• 1 large Lemon (Zest and juice)
• 1/4 teaspoon Crushed Red Chili Flakes (Optional for heat)

Instructions

1. Par‑boil the potatoes

   Fill a large pot with water, add a generous pinch of salt, bring to a boil, then add the potatoes. Cook 10‑12 minutes until just tender.

   Time: PT12M

   Temperature: Boiling

2. Prepare shrimp seasoning

   Pat shrimp dry, drizzle with a little oil, then season with salt, pepper, smoked paprika, cedar wood seafood seasoning, and garlic‑herb seasoning. Toss to coat.

   Time: PT3M

3. Chop parsley

   Rinse parsley, remove stems, then finely chop leaves and stems together. Set aside.

   Time: PT2M

4. Sauté onions

   Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until caramelized and golden brown.

   Time: PT5M

   Temperature: Medium

5. Toast potatoes in the pan

   Drain par‑boiled potatoes, add them to the skillet with the onions. Season with additional salt, pepper, and garlic‑herb seasoning. Add a splash of oil if pan looks dry and fry until potatoes are golden and crisp.

   Time: PT7M

   Temperature: Medium

6. Set potatoes aside

   Transfer the toasted potatoes to a plate and keep warm.

   Time: PT1M

7. Cook shrimp

   Add another 1 tbsp oil and 1 tbsp butter to the same skillet. Place shrimp in a single layer and cook 2 minutes per side until pink and about halfway done.

   Time: PT4M

   Temperature: Medium

8. Make lemon‑garlic butter sauce

   To the shrimp, add the remaining butter, chicken broth, minced garlic, lemon zest, and lemon juice. Reduce heat to low and let simmer gently, stirring occasionally, until sauce thickens slightly.

   Time: PT5M

   Temperature: Low

9. Finish the dish

   Stir in crushed red chili flakes and half of the chopped parsley. Return the toasted potatoes to the skillet, toss everything together, and cook another 2 minutes until shrimp are fully cooked and potatoes are reheated. Garnish with remaining parsley.

   Time: PT2M

   Temperature: Medium

10. Serve

    Plate the shrimp and potatoes, drizzle any remaining sauce over the top, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g