Garlic-Lime Shrimp, Zucchini & Potato Skillet
Garlicky shrimp, golden potato cubes, and tender zucchini make a colorful skillet dinner with a fresh lime finish. Cook everything in stages so the potatoes have time to soften and the shrimp stay tender.
Prep: About 15 minutes | Cook: About 30–35 minutes
Equipment: Large 12-inch skillet with a lid
The Whole30 Swaps
Instead of butter: Cook with olive oil.
Instead of a sweet bottled sauce: Use garlic, lime, smoked paprika, cumin, and cilantro.
Instead of rice or pasta: Serve the shrimp with potato cubes and zucchini. Choose plain, unbreaded shrimp and check packaged ingredients against the current Original Whole30 rules.
Ingredients:
For the Potatoes
- 1 1/2 lbs yellow potatoes (cut into 1/2-inch cubes)
- 1 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/3 cup water
For the Shrimp and Zucchini
- 1 1/2 lbs raw shrimp (peeled and devined)
- 2 medium zucchini (cut into 1/2-inch half-moons)
- 2 tbsp olive oil (divided)
- 4 cloves garlic (minced)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp fine salt (divided)
- 1/4 tsp black pepper
- 2 tbsp lime (juiced)
- 1 tsp lime (zested)
- 1/4 cup cilantro (chopped)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
1. Prepare the shrimp. If frozen, thaw the shrimp before cooking. Pat dry and refrigerate while you start the potatoes. Cut the potatoes into even ½-inch cubes so they cook at a similar rate.
2. Start the potatoes. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the potatoes, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
3. Steam, then brown. Carefully add the ⅓ cup water and cover. Reduce the heat to medium-low and cook for 8–12 minutes, stirring once, until the potatoes are nearly fork-tender. If the pan dries before they soften, add a little more water. Uncover, let any remaining water evaporate, and cook for another 3–5 minutes to brown the potatoes. Transfer to a clean bowl.
4. Cook the zucchini. Add 1 tablespoon olive oil to the skillet. Add the zucchini and ¼ teaspoon fine salt. Cook over medium-high heat for 5–7 minutes, turning occasionally, until lightly browned and just tender. Transfer to the bowl with the potatoes.
5. Season the shrimp. Toss the shrimp with the smoked paprika, cumin, remaining ¼ teaspoon fine salt, and ¼ teaspoon black pepper.
6. Cook the shrimp. Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Cook the shrimp in batches if needed, keeping them in a single layer. Cook for approximately 2 minutes per side, depending on size, until opaque throughout. During the final minute of the last batch, add the garlic and stir gently, lowering the heat if needed to keep it from burning.
7. Bring everything together. Return all the shrimp, potatoes, and zucchini to the skillet. Add the lime juice and lime zest. Toss gently over low heat just until everything is warm.
8. Finish and serve. Remove from the heat, scatter over the cilantro, and divide among four plates.
Cook in Stages, Keep the Shrimp Tender
Potatoes need much longer than shrimp. Finish them first, then cook the zucchini and shrimp separately. Add the lime at the end for a bright finish without a long simmer.
Save a Portion for Tomorrow
Store: Refrigerate leftovers in a covered container within 2 hours. Use within 3–4 days.
Reheat: Warm in a covered skillet over low heat with a small splash of water, stirring occasionally, until the leftovers reach 165°F. Heat only the portion you plan to eat.
This recipe is intended for Original Whole30 elimination when made with ingredients that meet the program rules. It is not an official Whole30 Approved recipe. For personal health questions, speak with your own healthcare provider.
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