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🍽️ Crispy Potato and Shrimp Pan with Bell Peppers

368 kcal · 30 min · 4 servings

Ingredients

• 1 kg cooked, mostly waxy potatoes
• 3 tbsp olive oil
• 400 g shrimp (peeled and deveined)
• 1 clove garlic
• 2 bell peppers (1 red and 1 green)
• 3 spring onions
• salt
• pepper
• 1 dash lemon juice

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into cubes of about two centimeters.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Fry the potato cubes over high heat for two minutes.
5. 5. Turn the cubes.
6. 6. Fry the potatoes for another two to three minutes until golden brown.
7. 7. Rinse the shrimp under cold water.
8. 8. Pat the shrimp dry with a kitchen towel.
9. 9. Peel the garlic.
10. 10. Dice the garlic finely.
11. 11. Wash the bell pepper.
12. 12. Remove the inside of the bell pepper.
13. 13. Cut the bell pepper into cubes of about two centimeters.
14. 14. Wash the spring onions.
15. 15. Trim the ends of the spring onions.
16. 16. Cut the spring onions into small rings.
17. 17. Remove the finished potato cubes from the pan.
18. 18. Add the remaining oil to the pan.
19. 19. Fry the shrimp and garlic over high heat for two minutes.
20. 20. Add the bell pepper and the spring onions.
21. 21. Fry the vegetables for another two minutes.
22. 22. Return the potatoes to the pan.
23. 23. Season everything with salt, pepper, and lemon juice.

Nutrition per serving

• kcal: 368
• Protein: 25 g · Fett/Fat: 9 g · Carbs: 45 g