Bridgetown Potatoes West Indian Style Shrimp Scampi
Transport your taste buds to the vibrant flavors of the Caribbean with this Bridgetown Potatoes West Indian Style Shrimp Scampi. Perfectly roasted golden baby potatoes form a crispy, spiced base seasoned with paprika, cumin, and turmeric, while succulent shrimp are sautéed in a zesty garlic lime butter sauce, bolstered by the fiery heat of scotch bonnet pepper and fresh thyme. This dish masterfully balances bold, tropical flavors with comforting textures, making it a showstopping dinner option. Finished with a sprinkle of freshly chopped parsley and green onions for a burst of freshness, this quick and easy recipe—ready in just 40 minutes—is a flavorful nod to West Indian cuisine that you’ll want to make again and again. Ideal for seafood lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound golden baby potatoes
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 3 tablespoons lime juice
- 1 small scotch bonnet pepper, finely minced
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground turmeric
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 2 stalks green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Rinse and halve the baby potatoes. Place them in a mixing bowl.
Drizzle 2 tablespoons of olive oil over the potatoes. Sprinkle with paprika, cumin, turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss the potatoes until evenly coated.
Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are roasting, prepare the shrimp scampi. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic and scotch bonnet pepper to the skillet, sautéing for 1-2 minutes until fragrant.
Add the shrimp to the skillet. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
Reduce the heat to low. Stir in the lime juice, thyme leaves, and the remaining 2 tablespoons of butter, letting the butter melt to create a sauce.
Remove the roasted potatoes from the oven and transfer them to a serving plate.
Spoon the shrimp and sauce over the roasted potatoes.
Garnish with green onions and fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 897 mg | 19% | |
*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.
