Lemon Garlic Shrimp with Herbed Potatoes & Greens

by Keane Morse-15 July 2026Easy

Lemon Garlic Shrimp with Herbed Potatoes & Greens

Servings2

A high-protein, seed-oil-free dinner of juicy lemon-garlic shrimp served over tender herbed potatoes and a pile of garlicky sautéed greens, packing in potassium, veggies, and healthy fats.

Method

0
Bring a pot of water to a boil and add a pinch of salt. Add the potato cubes and simmer for 10 to 12 minutes until just tender, then drain well.
1
While the potatoes cook, pat the shrimp dry with paper towels and season with a pinch of salt and black pepper.
2
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the drained potatoes, dried oregano, dried thyme, and a pinch of salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until lightly golden and crisp in spots. Transfer the potatoes to a plate and keep warm.
3
In the same skillet, add the remaining 1 tbsp olive oil and the butter over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
4
Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until the shrimp are opaque and just cooked through.
5
Add the cherry tomato halves to the skillet and cook for 1 to 2 minutes until they start to soften.
6
Reduce the heat to low, then add the lemon juice and lemon zest. Toss the shrimp and tomatoes to coat in the sauce, then taste and adjust seasoning with salt and black pepper if needed.
7
Add the sliced kale to the skillet and cook for 1 to 2 minutes until it begins to wilt. Add the baby spinach and cook for another 1 to 2 minutes, tossing until all the greens are wilted and coated in the lemon garlic sauce.
8
Return the crispy potatoes to the skillet and gently fold them through the shrimp, tomatoes, and greens. Sprinkle with chopped fresh parsley and serve hot, dividing between two plates.