Shrimp Lomo Saltado with Chimichurri Mayo, Rice and Potatoes

This shrimp lomo saltado is a vibrant fusion dish that brings bold Latin American flavors to your dinner table. Juicy shrimp are cooked in a savory, tangy sauce with onions and tomato paste, then served alongside crispy oregano-roasted potatoes and fluffy jasmine rice. A drizzle of chimichurri mayo and a dash of Sriracha add the perfect finishing touch.

Inspired by the classic Peruvian stir-fry, this version swaps traditional beef for shrimp, making it a lighter but equally satisfying meal. The combination of textures and flavors-from the crispy potatoes to the creamy, herby mayo-will make this a new weeknight favorite.

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Ingredients

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, oregano, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, halve, peel and cut half the onion (whole onion for 4 servings) into ½-inch wedges.
2. While potatoes roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a small bowl, combine chimichurri and mayonnaise.
4. Heat a drizzle of oil in a large pan over medium heat. Add onion wedges; cook, stirring occasionally, until lightly browned and slightly tender, 4-6 minutes. Add tomato paste and cook until brick red in color, 30-60 seconds. Add shrimp and cook until pink and cooked through, 3-4 minutes.
5. Add cumin, soy sauce, ½ cup water, 2 tsp vinegar and ¼ tsp sugar to pan with shrimp mixture (⅔ cup water, 4 tsp vinegar and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar-we sent more!) Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice and potatoes between plates in separate sections. Top potatoes with lomo saltado. Drizzle with chimichurri mayo and as much Sriracha as you like. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken, beef or tofu. Adjust cooking time as needed.

What can I use instead of chimichurri?

If you don’t have chimichurri, you can mix fresh parsley, garlic, olive oil and vinegar for a similar flavor.

Can I make this dish gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are gluten-free.