Honey Mustard Shrimp and Potatoes
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Honey Mustard Shrimp and Potatoes
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An easy one-pan meal made with shrimps, cooked in a delicious honey mustard sauce, then tossed in with tender and crispy potatoes.
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Ingredients
Honey Mustard Garlic Sauce
- 1/4 cup honey
- 2 tbs Dijon mustard
- 1/4 cup whole grain mustard
Shrimp
- 1 tablespoon olive oil
- 1 pound raw shrimp no shells with tail on, deveined
- 5 garlic cloves minced
- 1 tsp smoked paprika
- salt and pepper to taste
Potatoes
- 2 tbsp olive oil
- 1 lb baby potatoes, halved I use The Little Potato Company's Creamer Potatoes
- salt and pepper to taste
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Instructions
- Par-cook halved potatoes in boiling salted water for 8-10 minutes until slightly tender. Drain and set aside. (This will accelerate the cooking time in the skillet and gives the potatoes a nice golden crust.)
- While the potatoes are boiling, place the sauce ingredients in a small bowl: mustard, whole grain mustard, and honey. Mix until smooth.
- In another bowl, mix the shrimp ingredients (without the garlic ) and set aside.
- Add 2 tablespoons of oil to a large skillet. Over medium heat, add the par-cooked potatoes and cook until crispy and golden for 4-6 minutes.
- Add salt and pepper to taste. Stirring from time to time. When potatoes are fork-tender, remove, and place on a plate. Set aside. (If the skillet is too gritty, scrub it off or clean before re-using.)
- In the same skillet, over medium heat, add the rest of the oil and cook the shrimps for 2 minutes.
- Add the garlic and let it cook for another minute. Add in half the honey mustard sauce. Cook for another minute and toss.
- Next, add the potatoes back into the pan next to the shrimp, pour the remaining mustard sauce over the shrimp and potatoes.
- Adjust taste with additional salt or pepper if necessary. Heat through and serve. Optional: Garnish with fresh parsley or crushed peppers. Enjoy!
Notes
- Use Raw Shrimp rather than cooked shrimp. You can use frozen raw shrimps
- Allow the Shrimps to thaw completely before cooking.
- Drain shrimp and pat dry with a paper towel
- Honey: You may sub this with maple syrup if necessary
- Oil: Any other cooking oil will work.
- We love using whole grain mustard. If you don't have this, you may use a total of 1/4 cup Dijon mustard.
- Instead of shrimps, try it with chicken breasts.
- Potatoes. We love using baby potatoes and especially love the Little Potato Company Creamer potatoes.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
41g
(14%)
Protein
19g
(38%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
143mg
(48%)
Sodium
912mg
(38%)
Potassium
675mg
(19%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
450IU
(9%)
Vitamin C
24mg
(27%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 912mg | 38% |
| Potassium | 675mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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