This recipe is liked by 0 person(s). |
Shrimp with Fingerling Potatoes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
PREP TIME: 10 minutes / TOTAL TIME: 40 minutes / SERVINGS: 4 | |
1 lb | fingerling potatoes |
1 sm | bulb fennel, thinly sliced |
4 Tbsp | olive oil, divided |
1 lb med | shrimp, peeled and deveined, tails on |
¼ tsp | garlic powder |
¼ tsp | chili powder |
Sea salt, to taste | |
pepper, to taste | |
1 c | cherry tomatoes |
2 | scallions, thinly sliced |
2 Tbsp | pine nuts, toasted |
1. HEAT the oven to 400°F.
2. PLACE potatoes and fennel on a rimmed baking sheet and drizzle with 2 tablespoons olive oil; rub potatoes and fennel with your hands to ensure they are well coated with oil. Bake for 15–20 minutes or until tender. Remove from oven; set aside.
3. MEANWHILE, if frozen, thaw the shrimp in a colander in the sink and run cold water over them for 5 minutes. Then, pat the shrimp dry with a paper towel.
4. TOSS the shrimp with olive oil, garlic powder, chili powder, sea salt, and pepper in a large bowl.
5. TRANSFER shrimp to a rimmed baking sheet in a single layer.
6. BAKE for 5–7 minutes or until shrimp is white and pink and opaque. Remove from oven; toss with potatoes, cherry tomatoes, scallions and pine nuts. Season to taste with salt and pepper. Serve.
NUTRITION (per serving) 330 cal, 20 g pro, 29 g carb, 4 g fiber, 2 g sugars, 16 g fat, 2 g sat fat, 680 mg sodium
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe