Whole30 Potato Shrimp Skillet
Savor the vibrant flavors of the Whole30 Potato Shrimp Skillet, a hearty and wholesome one-pan meal that’s perfect for busy weeknights or meal prep! This recipe combines tender shrimp, buttery baby potatoes, and a colorful medley of red bell peppers and onions, all seasoned with a fragrant blend of paprika, thyme, garlic, and olive oil. Finished with a splash of zesty lemon juice and fresh parsley, this dish is as nourishing as it is satisfying. Ready in just 40 minutes, it’s a healthy, gluten-free, and Whole30-approved option that doesn’t skimp on flavor. Serve it straight from the skillet for a cozy, rustic family-style meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
Instructions
Begin by prepping your ingredients: peel and devein the shrimp, rinse the shrimp under cold water and set aside.
Halve the baby potatoes and bring a pot of salted water to a boil. Add the potatoes and cook until they are just tender, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once heated, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and yellow onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
Push the vegetables to the side of the skillet and add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the shrimp in a single layer. Cook for 2-3 minutes on one side until they start to turn pink, then flip and cook the other side for another 2 minutes.
Sprinkle the paprika, dried thyme, salt, and black pepper over the shrimp and vegetables. Stir to combine and cook for another 1-2 minutes until the flavors meld together.
Add the cooked potatoes to the skillet. Toss everything together until the ingredients are well combined and the potatoes are heated through, about 2-3 minutes.
Remove the skillet from heat and drizzle with lemon juice. Sprinkle chopped fresh parsley over the top.
Serve the Whole30 Potato Shrimp Skillet warm, directly from the skillet for a rustic presentation.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 12.4 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3648 mg | 78% | |
*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.
