Recipes‎ > ‎Seafood‎ > ‎

Spicy Skillet Shrimp and Garlic Potatoes


  • 1 1/2 Lbs large shell-on, deveined shrimp
  • 1 Lb small new potatoes
  • 3 Tbs olive oil
  • 3 large cloves garlic, minced
  • 3 Tsp sweet or smoked paprika
  • 1 Tsp whole cumin seeds or 1/2 teaspoon ground cumin
  • 3/4 Tsp kosher salt
  • 1/4 Tsp red chile flakes or cayenne pepper
  • 1/4 Tsp dried thyme or oregano
  • Freshly ground pepper
  • Lemon wedges to serve (Instead of just lemon wedges, the shrimp and potatoes are delicious with an ad-hoc lemon mayo - mayonnaise mixed with a pinch of lemon zest and lemon juice to taste.)


  1. In a medium bowl, stir together 2 tablespoons of the oil, 2 cloves of the garlic, 2 teaspoons paprika, cumin, salt, chile, thyme and plenty of pepper. Add the shrimp and toss to coat well. Marinate for 30 minutes or refrigerate for up to 2 hours.
  2. Place the potatoes in a medium saucepan and cover with 4 inches of well-salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are starting to get tender but are still slightly resistant when pierced with a knife, about 12 to 15 minutes, depending on size. Drain well, spread out on a large plate or baking pan and let cool briefly. If the potatoes are larger than about 2 inches in diameter, cut in halves or quarters.
  3. Place a large skillet over medium heat. Add the remaining 1 tablespoon olive oil, then heat the oil until sizzling. Add the remaining 1 clove minced garlic and cook until fragrant, about 30 seconds. Add the potatoes and toss to coat, then stir in the remaining 1 teaspoon paprika. Let brown briefly in the oil and warm through, 3 minutes. Season to taste with salt and use a slotted spoon to remove to a serving bowl; keep warm.
  4. Add the shrimp to the pan and increase heat to medium-high. Let the shrimp cook on one side until pink on that side, about 3 minutes, then stir and allow to cook 2-3 minutes on the other side. If there are still gray spots, stir until the shrimp are fully cooked, another 1-2 minutes.
Serve immediately with the garlic potatoes and lemon wedges. If reserving leftovers for the salad, let cool completely before wrapping tightly and refrigerating for up to a day.