Smoky Roasted Shrimp and Potatoes with Garlicky Spinach
By Jessica RudolphPublished on August 24, 2021
Time
1 hour
Yield
Serves 4
Ingredients
½ cup mayonnaise 6 tablespoons extra-virgin olive oil, divided4 teaspoons smoked paprika, divided1 teaspoon grated lemon zest, plus 5 teaspoons juice, divided1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces1¾ teaspoons table salt, divided1 teaspoon pepper, divided2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed6 garlic cloves, minced, divided1 pound (16 cups) baby spinach
Before You Begin
Serve with lemon wedges.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Combine mayonnaise, 1 tablespoon oil, 1 teaspoon paprika, and 1 tablespoon lemon juice in bowl; set lemony mayonnaise aside. Toss potatoes, ¾ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons oil together on rimmed baking sheet. Roast until potatoes are browned on bottoms, about 20 minutes.
- Toss shrimp, half of garlic, 2 tablespoons oil, lemon zest, ½ teaspoon salt, remaining 1 tablespoon paprika, and remaining ½ teaspoon pepper together in bowl. Stir potatoes and scatter shrimp over top. Return sheet to oven and roast until shrimp are cooked through, 5 to 7 minutes.
- Heat remaining 1 tablespoon oil and remaining garlic in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir in spinach, 1 handful at a time, allowing each handful to wilt slightly before adding next, and cook until mostly wilted, about 4 minutes. Off heat, stir in remaining 2 teaspoons lemon juice and remaining ½ teaspoon salt. Serve shrimp, potatoes, and spinach with lemony mayonnaise.
Time
1 hourYield
Serves 4Ingredients
½ cup mayonnaise
6 tablespoons extra-virgin olive oil, divided
4 teaspoons smoked paprika, divided
1 teaspoon grated lemon zest, plus 5 teaspoons juice, divided
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
6 garlic cloves, minced, divided
1 pound (16 cups) baby spinach
Ingredients
½ cup mayonnaise
6 tablespoons extra-virgin olive oil, divided
4 teaspoons smoked paprika, divided
1 teaspoon grated lemon zest, plus 5 teaspoons juice, divided
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
6 garlic cloves, minced, divided
1 pound (16 cups) baby spinach
Ingredients
½ cup mayonnaise
6 tablespoons extra-virgin olive oil, divided
4 teaspoons smoked paprika, divided
1 teaspoon grated lemon zest, plus 5 teaspoons juice, divided
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
6 garlic cloves, minced, divided
1 pound (16 cups) baby spinach
Why This Recipe Works
Smoked paprika, lemon, and plenty of garlic livened up simple roasted shrimp and potatoes.
Before You Begin
Serve with lemon wedges.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Combine mayonnaise, 1 tablespoon oil, 1 teaspoon paprika, and 1 tablespoon lemon juice in bowl; set lemony mayonnaise aside. Toss potatoes, ¾ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons oil together on rimmed baking sheet. Roast until potatoes are browned on bottoms, about 20 minutes.
- Toss shrimp, half of garlic, 2 tablespoons oil, lemon zest, ½ teaspoon salt, remaining 1 tablespoon paprika, and remaining ½ teaspoon pepper together in bowl. Stir potatoes and scatter shrimp over top. Return sheet to oven and roast until shrimp are cooked through, 5 to 7 minutes.
- Heat remaining 1 tablespoon oil and remaining garlic in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until garlic is lightly browned, about 2 minutes. Stir in spinach, 1 handful at a time, allowing each handful to wilt slightly before adding next, and cook until mostly wilted, about 4 minutes. Off heat, stir in remaining 2 teaspoons lemon juice and remaining ½ teaspoon salt. Serve shrimp, potatoes, and spinach with lemony mayonnaise.
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