Yellow Potato and Red Pepper Shrimp Sauté

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Serves4 (1 1/2 cups each)
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  1. Wash the potatoes and pierce the skin with a fork; microwave on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly.
  2. While potatoes are cooling, heat olive oil over medium in a large saucepan. Add garlic, onion, and bell pepper, and cook about 3-4 minutes.
  3. Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil.
  4. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, until tender. The flesh of the shrimp should be an opaque color.
  5. Halve the lemon; squeeze juice from half the lemon into the saucepan.
  6. Serve with Parmesan cheese and lemon wedges cut from the remaining lemon half.

Recipe Tips

Use summer squash or eggplant in place of zucchini.

You can substitute any white fish for the shrimp.

Nutrition Facts
Yellow Potato and Red Pepper Shrimp Sauté
Amount Per Serving (1 1/2 cups eachg)
Calories 359 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 185mg 62%
Sodium 937mg 39%
Potassium 1139mg 33%
Total Carbohydrates 42g 14%
Dietary Fiber 5g 20%
Sugars 9g
Protein 26g 52%
Vitamin A 36%
Vitamin C 148%
Vitamin D0%
Calcium 14%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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