If you have been following for a while, by now you know that the meals on the blog are easy and uncomplicated, but never compromise on flavour. You see, as much as I love to cook, I’ve found that the kind of meals I gravitate towards to, take only a handful of ingredients to make. Simple and vibrant dishes made with fresh ingredients that come together in little time. In comes these utterly delicious Smashed Potatoes with Garlic Shrimp topped with a fresh and lemony salsa.

It’s the kind of recipe you want to make for dinner during the week and I’ll tell you why. It takes 30 minutes to make (less than any show on Netflix) it’s deeply satisfying with perfectly golden potatoes and garlicky shrimp; and it’s topped with fresh tomatoes, crisp cucumbers, creamy avocado and tangy feta. It’s practically heaven in every bite.

So how do you get started and make it for dinner tonight? Let’s get cooking!

Smashed Potatoes

For this recipe, I like to use new potatoes (also called baby potatoes). They are small in size and perfect for smashing, as once slightly flattened, they’ll spread out a bit. If you use big potatoes, they will spread out too wide. The smashed new potatoes are boiled for a few minutes and then with the bottom of a glass, get a gentle press a drizzle of olive oil, a bit of lemon and spices before baking. It’s that simple.

Garlic Shrimp

Garlic, extra-virgin olive oil and smoked paprika is all it takes to infuse the shrimp with mouthwatering flavour. The amount in grams listed in the recipe is roughly 20-30 medium size shrimp. While the potatoes are in the oven getting crispy, You’ll cook the shrimp 5 minutes before the potatoes are ready, that way they are still warm to top the potatoes.

Tomato and Cucumber Salsa

I don’t know about you, but I am so looking forward to summer and the proof is that these Smashed Potatoes with Garlic Shrimp get a taste of it with my take on a hearty and lemony Israeli salad with added feta, thinly sliced radishes and avocado. Chopped cherry tomatoes, English cucumber, a bit of red onion and parsley are the base for this fresh salsa. Dressed with a generous glug of olive oil, lemon juice, salt and pepper; it truly doesn’t get more simple than that. This recipe has the best of everything. It delivers on vibrant flavours, covers your needs for lean protein, carbs and vegetables. I can assure you it’s one of the best dinners I’ve made this year. If only I had doubled the recipe so we’d have leftovers for lunch!

If you make this recipe, I would love to hear what you think. Tag #dialaskitchen on Instagram or comment below!