NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 cup bell peppers

1 tsp fresh parsley

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss in a bowl with 0.25 tbsp of olive oil, 0.25 tsp garlic powder, 0.25 tsp smoked paprika, and a pinch of sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, whisk together the remaining 0.25 tbsp olive oil, lemon juice, lemon zest, remaining garlic powder, smoked paprika, sea salt, and black pepper in a medium bowl.

• 5

  Add the shrimp and chopped bell peppers to the marinade, tossing well to coat, and let sit for 10 minutes to absorb the flavors.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the shrimp and peppers for 2-3 minutes per side until the shrimp are opaque and slightly charred.

• 7

  Serve the zesty grilled shrimp and peppers immediately alongside the crispy roasted potatoes, garnishing with fresh parsley for a vibrant finish.