Shrimp & Potatoes

The epitome of a one-pot meal, this dish gives you everything you need to leave the table full and satisfied. The bell pepper sauce is simple to make and packs a lot of great flavor into the shrimp and potatoes.



Prep time

15 minutes

Cook time

45 minutes



Cook it with our

Classic Cast Iron Skillet


  • 6 tablespoons olive oil, divided
  • ¼ cup tomato paste
  • 2 medium red bell peppers, stemmed, seeded, and chopped
  • 4 lime zest strips, 2-inch strips
  • 4 cloves garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne
  • 2 tablespoons lime juice
  • 1 pound mixed marble potatoes, halved
  • 14 ounces wild shrimp, peeled, deveined, and butterflied
  • 1 teaspoon lime zest for garnish
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Heat ¼ cup oil in a cast iron skillet. Add tomato paste and cook down until caramelized, 5-6 minutes. Add peppers, zest strips, and garlic and sweat until peppers are soft, 10-12 minutes. Add onion powder and cayenne and cook until fragrant, 2 minutes. Season with salt and pepper and cool slightly.
  3. Transfer the mixture to a high-speed blender. While the motor is running, add remaining oil and lime juice.
  4. Toss potatoes with ½ of the red pepper sauce in a separate bowl and transfer to a skillet. Roast in the oven until potatoes are crispy, 20-25 minutes.
  5. Toss the shrimp with the remaining sauce. Once the potatoes are done, push the potatoes to one side of the pan and lay the shrimp evenly on the other side.
  6. Change the oven setting to broil on high. Add the pan back in the oven and cook until the shrimp is cooked through, 4-5 minutes*.
  7. Garnish with lime zest and serve.
*Pro Tip: Shrimp are done cooking when they’ve turned pink and their flesh is just barely opaque. Bright white means they’ve cooked a touch too long.

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