Zesty Orange Shrimp with Roasted Potatoes and Poblano Peppers

This vibrant skillet dish brings together succulent shrimp, roasted poblano peppers and sweet onions in a tangy orange and olive sauce. The bold flavors are perfectly balanced by crispy roasted potato slices that serve as a hearty base.

Ready in under 30 minutes, this one-pan meal is ideal for busy weeknights when you crave something bright and satisfying. The combination of citrus and briny olives adds a unique twist that will make this a regular in your dinner rotation.

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Ingredients

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

2 poblano peppers, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 medium onion, thinly slicedView ingredient guideLike ingredientDislike ingredient

1/2 cup orange juice (freshly squeezed)View ingredient guideLike ingredientDislike ingredient

1/4 cup pitted green olives, halvedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 large potatoes, thinly sliced (about 1/4 inch thick)View ingredient guideLike ingredientDislike ingredient

Fresh cilantro for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Toss potato slices with 1 tbsp olive oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add poblano peppers and onion; sauté until softened, about 5 minutes.
3. Add garlic and cumin; cook for 1 minute until fragrant.
4. Add shrimp to the skillet; cook for 2-3 minutes per side until pink and opaque.
5. Pour in orange juice and add olives. Stir and cook for 1-2 minutes until sauce slightly thickens. Season with salt and pepper to taste.
6. Serve shrimp mixture over roasted potato slices. Garnish with fresh cilantro if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for poblano peppers?

Green bell peppers work well for a milder flavor or Anaheim peppers for a bit more heat.

Can I make this dish ahead?

The shrimp mixture is best served fresh, but you can roast the potatoes in advance and reheat them in the oven.