Low Sodium Potato Shrimp Skillet

Savor the flavor and health-conscious delight of this Low Sodium Potato Shrimp Skillet, a one-pan wonder that’s perfect for weeknight dinners. Packed with juicy, tender shrimp, golden baby potatoes, and nutrient-rich baby spinach, this dish is balanced, vibrant, and bursting with fresh, garlicky goodness. Flavored with zesty lemon juice, paprika, and a hint of heat from red pepper flakes, it delivers a mouthwatering punch without relying on added salt. Quick to make and easy to clean up, this recipe comes together in just 40 minutes, making it a go-to option for anyone seeking a low-sodium, high-flavor meal. Garnished with fresh parsley and served straight from the skillet, it's a wholesome, satisfying dish that feels as elegant as it is effortless.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon red pepper flakes
• 2 cups baby spinach

Directions

Step 1

Begin by washing and halving the baby potatoes. Pat dry the shrimp with a paper towel.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved potatoes and cook them for about 15 minutes, stirring occasionally, until they are golden and tender.

Step 3

Once the potatoes are cooked, push them to the sides of the skillet and add the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter to the center of the skillet.

Step 4

Add the minced garlic to the melted butter and oil, sauté for 1 minute until fragrant.

Step 5

Add the shrimp to the skillet. Sprinkle with black pepper, paprika, dried oregano, and red pepper flakes. Cook the shrimp for about 3-4 minutes on each side, until they are pink and opaque.

Step 6

Add the lemon juice to the skillet, stir to coat the shrimp and potatoes in the lemony garlic butter.

Step 7

Toss in the baby spinach and cook for an additional 1-2 minutes until the spinach is just wilted.

Step 8

Sprinkle the finished skillet with fresh parsley before serving. Adjust pepper to taste as desired.

Step 9

Serve hot, direct from skillet, ensuring each portion includes shrimp, potatoes, and a touch of spinach.

Nutrition Facts

Serving size	(1287.3g)

Amount per serving	% Daily Value*
Calories	1376.4

Total Fat 46.1g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 916.8mg	0%
Sodium 955.9mg	0%
Total Carbohydrate 131.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 6.9g
Protein 125.7g	0%

Vitamin D 811.1IU	0%
Calcium 361.6mg	0%
Iron 11.1mg	0%
Potassium 4293.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 34.9%

Carbs: 36.4%