Old Bay Peel-and-Eat Shrimp with Roasted Fingerling Potatoes
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Shrimp
2 tsp
old bay seasoning
17.65 oz
fingerling potatoes
2 tbsp
Olive oil
1 tsp
Salt
1 tsp
Black pepper
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a large bowl, toss the fingerling potatoes with olive oil, salt, and black pepper.
Step 3
Spread the potatoes in a single layer on a baking sheet and roast for 25 minutes or until golden brown and crispy.
Step 4
While the potatoes are roasting, prepare the shrimp by peeling and deveining them.
Step 5
In a large pot, bring water to a boil and add the Old Bay seasoning.
Step 6
Add the shrimp to the boiling water and cook for 3-4 minutes or until they turn pink and opaque.
Step 7
Drain the shrimp and transfer them to a serving platter.
Step 8
Serve the peel-and-eat shrimp with the roasted fingerling potatoes.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.0882 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.6615 mg | 0.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 8.82 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 2.205 mcg | 91.88% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.882 mg | 0.18% |
| Selenium | 2.205 mcg | 0.44% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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