Warm Roast Potato and Shrimp Salad
Elevate your salad game with this Warm Roast Potato and Shrimp Salad, a vibrant, hearty dish that’s bursting with bold flavors and fresh ingredients. Featuring crispy roasted baby potatoes seasoned with garlic and paprika, tender shrimp sautéed to perfection, and a bed of peppery arugula, this salad is perfectly balanced with sweet and tangy Dijon mustard dressing. A sprinkle of fresh parsley and the subtle bite of red onion add the finishing touches to this satisfying meal. Ready in just 45 minutes, this warm salad is a fantastic option for a wholesome lunch or a light yet indulgent dinner. Packed with textures and zesty flavors, it's guaranteed to become a go-to in your recipe rotation.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 300 grams shrimp, peeled and deveined
- 4 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 2 cups arugula
- 0.5 units red onion, thinly sliced
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and halve the baby potatoes. Toss them with 2 tablespoons of olive oil, minced garlic, paprika, salt, and black pepper.
Spread the potatoes evenly on the lined baking sheet and roast in the preheated oven for 25 minutes, or until crispy and golden, flipping halfway through.
While the potatoes are roasting, heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Season the shrimp with a pinch of salt and pepper, then sauté them in the skillet for 3-4 minutes per side, or until pink and cooked through. Remove from heat and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, lemon juice, honey, salt, and black pepper to make the dressing.
In a large salad bowl, combine the roasted potatoes, cooked shrimp, arugula, red onion, and chopped parsley.
Drizzle the mustard dressing over the ingredients and gently toss until evenly coated.
Serve the salad warm, garnished with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 870 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.
