Whole30 Potato Shrimp Skillet

Experience the perfect balance of flavor and nourishment with this Whole30 Potato Shrimp Skillet, a one-pan wonder that's as vibrant as it is satisfying. Featuring juicy, tender shrimp, golden baby potatoes, and sautéed bell peppers and onions, this recipe is seasoned to perfection with a blend of paprika, thyme, garlic, and a zesty splash of lemon juice. Ready in just 40 minutes, it's the ideal quick and healthy weeknight dinner for those following the Whole30 plan or anyone craving a wholesome meal packed with protein and veggies. Garnished with fresh parsley and served straight from the skillet, this dish is as beautiful as it is delicious, making it a crowd-pleasing favorite that's gluten-free, dairy-free, and utterly irresistible.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound baby potatoes, halved
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 red bell pepper, sliced
• 1 yellow onion, sliced

Directions

Step 1

Begin by prepping your ingredients: peel and devein the shrimp, rinse the shrimp under cold water and set aside.

Step 2

Halve the baby potatoes and bring a pot of salted water to a boil. Add the potatoes and cook until they are just tender, about 8-10 minutes. Drain and set aside.

Step 3

In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once heated, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4

Add the sliced red bell pepper and yellow onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.

Step 5

Push the vegetables to the side of the skillet and add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until they start to turn pink, then flip and cook the other side for another 2 minutes.

Step 6

Sprinkle the paprika, dried thyme, salt, and black pepper over the shrimp and vegetables. Stir to combine and cook for another 1-2 minutes until the flavors meld together.

Step 7

Add the cooked potatoes to the skillet. Toss everything together until the ingredients are well combined and the potatoes are heated through, about 2-3 minutes.

Step 8

Remove the skillet from heat and drizzle with lemon juice. Sprinkle chopped fresh parsley over the top.

Step 9

Serve the Whole30 Potato Shrimp Skillet warm, directly from the skillet for a rustic presentation.

Nutrition Facts

Serving size	(1178.9g)

Amount per serving	% Daily Value*
Calories	1255.2

Total Fat 44.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 857.3mg	0%
Sodium 2906.3mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 12.4g
Protein 121.4g	0%

Vitamin D 0IU	0%
Calcium 443.5mg	0%
Iron 7.5mg	0%
Potassium 3648.2mg	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: 31.0%

Protein: 37.4%

Carbs: 31.5%