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Ingredients
- 2 tablespoons plus 1 teaspoon olive oil
- 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
- 2 scallions, white and green parts separated and thinly sliced
- 1 pound large peeled and deveined frozen shrimp, thawed
- 2 teaspoons curry powder
- Coarse salt and ground pepper
Directions
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high.
- Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes.
- Add scallion whites, and cook 1 minute more.
- Transfer to a plate (reserve skillet).
- Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes.
- Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper.
- Serve topped with scallion greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.5g | 12% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 174mg | 7% |
| Potassium 581mg | 17% |
| Total Carbs 16.1g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.82g | 1% |
| Protein 24.9g | 40% |
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