Smashed Potatoes with Garlic Shrimp

Dinner Food Lunch

Smashed Potatoes with Garlic Shrimp

smashed potatoes dialas's kitchen

 

smashed potatoes

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.

smashed potatoes diala's kitchen

 

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.

 

garlic shrimp dialas kitchen

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!

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Smashed Potatoes with Garlic Shrimp

5 from 3 reviews

By Diala Canelo
Prep Time: 10 MINUTES
Cook Time: 20 MINUTES
Total Time: 30 MINUTES
Scale

Ingredients

For the potatoes

680 g/1.5 lb yellow new (or baby) potatoes

2 tablespoons extra- virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 tablespoon dried oregano

For the shrimp 

400 g/0.88 lb Fresh shrimp, peeled and deveined

2 tablespoons extra-virgin olive oil

3 cloves of garlic, finely minced

1/2 teaspoon sea salt

1 teaspoon smoked paprika

For the salsa

1  1/2 cup cherry tomatoes, cut in halves

1/2 English cucumber, chopped

4 radishes, thinly sliced

3/4 cup flat leaf parsley, chopped

3 tablespoons extra-virgin olive oil

juice of 1 lemon

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 avocado, sliced

3/4 cup crumbled feta cheese

Pinch of chili flakes.

Description

A delicious weeknight dinner that takes 30 minutes to make! Crispy smashed potatoes, with garlic shrimp and a fresh salsa on top. It will become your new go-to meal!

Directions

  1. Preheat the oven at 400 F. Boil the potatoes in salted water for about 8 minutes or until fork tender. Once ready, place them on a baking sheet, leaving a bit of room in between each potato.
  2. With the bottom of a glass, gently press down each potato.
  3. Drizzle with the olive oil, lemon juice and sprinkle with salt, pepper and dried oregano.
  4. Bake the potatoes for to 15 to 18 minutes, turning them half way trough.
  5. While the potatoes are baking, place all ingredients for the salsa in a medium bowl and let marinate until the potatoes are ready.
  6. 5 to 6 minutes before the potatoes are ready, make the shrimp. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly. Add the shrimp, and cook one one side until pink, about 2 to 3 minutes, turn them on the other side and repeat.
  7. To serve, place the potatoes in a large platter and top with the shrimp. Spoon the salsa over the shrimp and top with the avocado slices, feta cheese and chili flakes.

Keywords: smashed potatoes

 

smashed potatoes dialas's kitchen

smashed potatoes diala's kitchen

 

 

 

7 Comments

  1. One family member cannot eat shellfish . I used slices of grilled flank steak or skirt steak and it became a favorite.

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