Jumbo Shrimp with Potatoes and Tomatoes

– 1 lb jumbo shrimp, peeled and deveined
– 2 large potatoes, cubed
– 1 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
– 1 lemon, cut into wedges

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 20 minutes, until they start to soften.
3. Meanwhile, in the same mixing bowl, combine the shrimp, cherry tomatoes, garlic, remaining olive oil, smoked paprika, red pepper flakes, salt, and pepper. Mix well to ensure everything is evenly coated.
4. Once the potatoes have cooked for 20 minutes, remove the baking sheet from the oven. Add the shrimp and tomato mixture to the baking sheet with the potatoes, spreading everything out evenly.
5. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the shrimp are pink and cooked through.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings

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