Vegetarian Potato Shrimp Skillet

Discover the perfect fusion of comfort and creativity with this Vegetarian Potato Shrimp Skillet, a plant-based twist on a classic favorite! Tender baby potatoes are first parboiled, then crisped to golden perfection in a medley of fragrant garlic, sautéed onions, and sweet red bell peppers. The dish takes a flavorful leap with smoky paprika, earthy cumin, and aromatic oregano, infusing every bite with irresistible spice. Highlighting the skillet is the plant-based shrimp substitute, adding a protein-packed, ocean-inspired element that's entirely vegan-friendly. A bright squeeze of lemon juice and a sprinkle of fresh parsley provide a refreshing finish to this one-pan wonder, which comes together in just 45 minutes. Ideal for busy weeknights or laid-back weekends, this easy-to-make, flavor-rich skillet serves four and satisfies cravings with a combination of vibrant vegetables, hearty textures, and a touch of indulgence.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 200 grams plant-based shrimp substitute
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Wash and quarter the baby potatoes. Parboil them in a pot of salted water for about 10 minutes or until just tender. Drain and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, red bell pepper, and onion. Sauté for about 5 minutes, until the vegetables are soft and fragrant.

Step 3

Add the remaining tablespoon of olive oil along with the parboiled potatoes. Spread them out in a single layer and cook, turning occasionally, until they are golden and crispy on the edges, about 10-15 minutes.

Step 4

Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and black pepper over the potatoes. Stir well to ensure even coating with the spices.

Step 5

Add the plant-based shrimp substitute to the skillet. Cook for another 5-7 minutes, allowing the shrimp to heat through and absorb the flavors.

Step 6

Squeeze lemon juice over the skillet and toss everything to combine.

Step 7

Remove from heat and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(938.4g)

Amount per serving	% Daily Value*
Calories	933.9

Total Fat 36.4g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2166.9mg	0%
Total Carbohydrate 132.1g	0%
Dietary Fiber 16.8g	0%
Total Sugars 14.1g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 214.6mg	0%
Iron 10.0mg	0%
Potassium 2886.4mg	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: 33.9%

Protein: 11.5%

Carbs: 54.6%