Low Fat Potato Shrimp Skillet
Discover the vibrant flavors of our Low Fat Potato Shrimp Skillet, a one-pan wonder that's as nutritious as it is delicious. This easy-to-make dish pairs tender red potatoes and succulent shrimp with a medley of colorful veggies, including bell peppers and onions, all seasoned with aromatic garlic, oregano, and a splash of zesty lemon juice. Perfect for busy weeknights, this healthy skillet recipe is ready in just 40 minutes, making it a quick and wholesome option for dinner. Garnished with fresh parsley, each serving is low in fat yet rich in flavor, offering a light and satisfying meal that’s sure to impress. Serve it as a standalone dish or alongside a crisp green salad for added freshness.
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Recipe Information
Ingredients
- 8 pieces small red potatoes
- 450 grams medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 medium onion, chopped
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized pieces.
In a large pot, bring water to a boil. Add the potato pieces and cook for about 8-10 minutes until they are tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced red and green bell peppers and chopped onion to the skillet. Sauté for about 5 minutes until the vegetables are soft.
Push the vegetables to the side of the skillet and add the shrimp in a single layer. Cook for 2-3 minutes until the shrimp start to turn pink, then flip them over.
Once the shrimp are almost cooked, add the drained potatoes to the skillet. Gently stir to combine all the ingredients.
Pour the lemon juice over the mixture, then sprinkle with oregano, salt, and black pepper. Stir well to ensure everything is coated with the seasonings.
Cook for an additional 3-4 minutes, stirring occasionally until the shrimp are fully cooked and the potatoes begin to crisp slightly.
Remove from heat and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.0 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 395 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 7390 mg | 157% | |
*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.
