Low Sodium Potato Shrimp Skillet
Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Potato Shrimp Skillet! Packed with tender baby potatoes, succulent shrimp, and a burst of fresh spinach, this one-pan recipe is as nutritious as it is satisfying. Seasoned with fragrant garlic, paprika, oregano, and a hint of lemon, every bite is infused with zesty and savory goodness without relying on excess salt. Quick and easy to prepare, this dish comes together in just 40 minutes, making it perfect for busy schedules or last-minute meals. Garnished with fresh parsley and a pinch of red pepper flakes, it’s a vibrant and well-balanced meal that showcases the perfect harmony between rich flavors and light ingredients. Serve it straight from the skillet for a cozy and comforting dinner that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon red pepper flakes
- 2 cups baby spinach
Instructions
Begin by washing and halving the baby potatoes. Pat dry the shrimp with a paper towel.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved potatoes and cook them for about 15 minutes, stirring occasionally, until they are golden and tender.
Once the potatoes are cooked, push them to the sides of the skillet and add the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter to the center of the skillet.
Add the minced garlic to the melted butter and oil, sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle with black pepper, paprika, dried oregano, and red pepper flakes. Cook the shrimp for about 3-4 minutes on each side, until they are pink and opaque.
Add the lemon juice to the skillet, stir to coat the shrimp and potatoes in the lemony garlic butter.
Toss in the baby spinach and cook for an additional 1-2 minutes until the spinach is just wilted.
Sprinkle the finished skillet with fresh parsley before serving. Adjust pepper to taste as desired.
Serve hot, direct from skillet, ensuring each portion includes shrimp, potatoes, and a touch of spinach.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 6.9 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4294 mg | 91% | |
*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.
