Yellow Potato and Red Pepper Shrimp Sauté

This colorful sauté delivers lean protein from shrimp and a wealth of vitamins from fresh vegetables, making it a satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 medium yellow potatoes · 353 kcal in the whole recipe
• 2 tablespoons olive oil · 252 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 small onion, chopped · 28 kcal in the whole recipe
• 1 medium red bell pepper, coarsely chopped · 37 kcal in the whole recipe
• 1/2 cup white grape juice · 81 kcal in the whole recipe
• 1/2 cup water
• 1 teaspoon vinegar · 1 kcal in the whole recipe
• 12 ounces frozen jumbo shrimp, peeled and deveined · 343 kcal in the whole recipe
• 1 medium fresh zucchini, cut in small chunks · 26 kcal in the whole recipe
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 lemon, divided · 29 kcal in the whole recipe
• 1/4 cup Parmesan cheese · 84 kcal in the whole recipe

Method

1. Pierce the potatoes with a fork and microwave on high for 2 minutes per side until partially cooked; let cool slightly, then cut into cubes.

   

2. Heat the olive oil in a large saucepan over medium heat, then sauté the minced garlic, chopped onion, and red bell pepper for 3 to 4 minutes until softened.

   

3. Pour in the grape juice, water, and vinegar, and bring the mixture to a boil.

   

4. Add the cubed potatoes, shrimp, zucchini, Italian seasoning, and black pepper; return to a boil, then simmer for 5 to 8 minutes until the shrimp are opaque and the vegetables are tender.

   

5. Squeeze the juice of half a lemon into the pan, then serve warm topped with grated Parmesan cheese and lemon wedges on the side.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.