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Bon Appétit

Lemon-Oregano Shrimp and Tiny Potatoes

A plate of LemonOregano Shrimp and Tiny Potatoes
Photograph by Isa Zapata, Food Styling by Rosanna Anil, Prop Styling by Paola Andrea

This short ingredient list features a handful of flavor powerhouses—namely garlic, oregano, capers, and lemon, which as a team can transform even the blandest proteins into a delightful meal. Here they dress quickly seared shrimp and boiled tiny potatoes to form an incredibly quick, weeknight-friendly meal. Look for peewee potatoes, which are 1½" in diameter or less and usually sold by the pound in a netted bag in the produce section.

For more whoa-worthy dinners you can get on the table like *snaps fingers* that, follow Kendra’s monthly column, Speedy Does It.

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What you’ll need

Ingredients

1

lb. multicolor Peewee potatoes or other very small potatoes

Kosher salt

1

lb. large shrimp, peeled, deveined

Freshly ground pepper

4

Tbsp. extra-virgin olive oil, divided

3

garlic cloves, thinly sliced

3

Tbsp. drained capers

1

Tbsp. finely chopped oregano, plus sprigs for serving

3

Tbsp. unsalted butter

Zest and juice of 1 small lemon

Flaky sea salt

Preparation

  1. Step 1

    Cook 1 lb. multicolor Peewee potatoes or other very small potatoes in a medium pot of boiling salted water until fork-tender, 10–12 minutes. Drain and set aside.

    Step 2

    Pat dry 1 lb. large shrimp, peeled, deveined, with paper towels; season with kosher salt and freshly ground pepper. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange shrimp in an even layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Toss and continue cooking, tossing occasionally, until opaque, about 1 minute more. Using a slotted spoon, transfer shrimp to a plate.

    Step 3

    Heat remaining 1 Tbsp. extra-virgin olive oil in same pan. Add reserved potatoes and season with kosher salt and pepper. Cook, tossing occasionally, until lightly browned in spots, about 4 minutes. Add 3 garlic cloves, thinly sliced, 3 Tbsp. drained capers, and 1 Tbsp. finely chopped oregano and cook, stirring occasionally, until garlic is softened and mixture is fragrant, about 2 minutes. Add 3 Tbsp. unsalted butter and cook, tossing occasionally, until almost completely melted, then return shrimp to pan. Add juice of 1 small lemon, season with kosher salt, and toss to combine.

    Step 4

    Transfer shrimp and potatoes to a platter or large shallow bowl and top with oregano sprigs, zest of 1 small lemon, flaky sea salt, and more pepper.

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Back to TopTriangle

  • Good but felt a bit odd with just shrimp and potatoes. Needed corn or greens like spinach or even white beans. Reminds me a bit of Molly Baz's 20 cloves of garlic shrimp.

    • Krissy

    • Chicago, IL

    • 11/30/2022

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