Vegetarian Potato Shrimp Skillet
Elevate your weeknight dinner game with this Vegetarian Potato Shrimp Skillet—an irresistible plant-based twist on a classic dish! This one-pan wonder combines tender, golden-crisp baby potatoes with a flavorful plant-based shrimp substitute, all infused with aromatic spices like smoked paprika, cumin, and oregano. Fresh veggies, including vibrant red bell pepper and onion, bring a delightful balance of color and natural sweetness. Finished with a squeeze of bright lemon juice and a sprinkle of fresh parsley, this recipe is ideal for vegetarians or anyone looking to try meat-free options without compromising on taste. With a quick prep time of 15 minutes and just 30 minutes to cook, this skillet dish is perfect for busy nights. Serve it as a hearty main or a stunning side—either way, it's sure to impress!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams plant-based shrimp substitute
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Wash and quarter the baby potatoes. Parboil them in a pot of salted water for about 10 minutes or until just tender. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, red bell pepper, and onion. Sauté for about 5 minutes, until the vegetables are soft and fragrant.
Add the remaining tablespoon of olive oil along with the parboiled potatoes. Spread them out in a single layer and cook, turning occasionally, until they are golden and crispy on the edges, about 10-15 minutes.
Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and black pepper over the potatoes. Stir well to ensure even coating with the spices.
Add the plant-based shrimp substitute to the skillet. Cook for another 5-7 minutes, allowing the shrimp to heat through and absorb the flavors.
Squeeze lemon juice over the skillet and toss everything to combine.
Remove from heat and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 768 mg | 16% | |
*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.
