Warm Roast Potato and Shrimp Salad

Elevate your salad game with this Warm Roast Potato and Shrimp Salad, a vibrant, hearty dish that’s bursting with bold flavors and fresh ingredients. Featuring crispy roasted baby potatoes seasoned with garlic and paprika, tender shrimp sautéed to perfection, and a bed of peppery arugula, this salad is perfectly balanced with sweet and tangy Dijon mustard dressing. A sprinkle of fresh parsley and the subtle bite of red onion add the finishing touches to this satisfying meal. Ready in just 45 minutes, this warm salad is a fantastic option for a wholesome lunch or a light yet indulgent dinner. Packed with textures and zesty flavors, it's guaranteed to become a go-to in your recipe rotation.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 300 grams shrimp, peeled and deveined
• 4 tablespoons olive oil
• 3 units garlic cloves, minced
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 2 cups arugula
• 0.5 units red onion, thinly sliced
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Wash and halve the baby potatoes. Toss them with 2 tablespoons of olive oil, minced garlic, paprika, salt, and black pepper.

Step 3

Spread the potatoes evenly on the lined baking sheet and roast in the preheated oven for 25 minutes, or until crispy and golden, flipping halfway through.

Step 4

While the potatoes are roasting, heat a large skillet over medium heat and add 1 tablespoon of olive oil.

Step 5

Season the shrimp with a pinch of salt and pepper, then sauté them in the skillet for 3-4 minutes per side, or until pink and cooked through. Remove from heat and set aside.

Step 6

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, lemon juice, honey, salt, and black pepper to make the dressing.

Step 7

In a large salad bowl, combine the roasted potatoes, cooked shrimp, arugula, red onion, and chopped parsley.

Step 8

Drizzle the mustard dressing over the ingredients and gently toss until evenly coated.

Step 9

Serve the salad warm, garnished with additional parsley if desired, and enjoy!

Nutrition Facts

Serving size	(721.0g)

Amount per serving	% Daily Value*
Calories	981.2

Total Fat 58.8g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 1459.7mg	0%
Total Carbohydrate 107.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 13.4g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 189.7mg	0%
Iron 6.2mg	0%
Potassium 2530.7mg	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: 52.3%

Protein: 5.2%

Carbs: 42.5%