Tahini Potatoes & Ginger Shrimp
We love this recipe for Tahini Potatoes & Ginger Shrimp. It’s a great meal to make when you want something healthy, fortifying and easy to prepare. The potatoes crisp up in the oven, almost like french fries, and they’re coated in an umami-forward sauce. The shrimp is cooked in garlic and ginger — aromatic spices that give them a bright, mild heat.
Nourish
Nourish
Recipe - WAYZATA
Tahini Potatoes & Ginger Shrimp
Prep Time10 Minutes
Servings5
Cook Time30 Minutes
Ingredients
2 tablespoons garlic, chopped and divided
¼ cup tahini
2 tablespoons olive oil, divided
1 teaspoon reduced-sodium tamari
2 pounds baby Yukon potatoes, washed and quartered
1 tablespoon ginger, peeled and chopped
12 ounces raw shrimp, deveined and tails removed
1 tablespoon tahini
3 tablespoons Salad Girl Lemony Herb Vinaigrette
2 tablespoons lemon juice
7 ounces mixed baby greens
Directions
- Heat oven to 375 F.
- In a medium-sized bowl, add the garlic, tahini, tamari and 1 tablespoon olive oil; whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet and roast for 30 minutes, turning them over halfway through the cooking time. Let the potatoes cool to room temperature.
- Bring a sauté pan to medium heat, then add the olive oil, garlic and ginger. Arrange the shrimp flat-side down in the pan and cook for 1 minute. Flip the shrimp; cook for 1 minute more. The shrimp will be pink when done. Remove the shrimp from the heat and place them in a bowl with any remaining drippings from the pan.
- Just before serving, combine 1 tablespoon tahini and 2 tablespoons lemon juice with the vinaigrette. Place the mixed baby greens in a large bowl and drizzle the dressing over the greens. Toss gently. Divide the salad between 5 plates and place the potatoes and shrimp over the greens. Serve and enjoy!
10 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Ziyad Tahini, 16 Ounce
$11.29$0.71/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
San-J Reduced Sodium Tamari Wheat Free Soy Sauce, 10 Ounce
$6.49$0.65/oz
The Little Potato Co. Little Yellows Fresh Potatoes, 1.5 Pound
Huge Deal
$3.99 was $4.99$2.66/lb
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
L&B Colossal Peeled & Deveined Raw Shrimp Tail On 16-20 CT, 16 Ounce
Deal
$17.99 was $18.99$1.12/oz
Ziyad Tahini, 16 Ounce
$11.29$0.71/oz
Salad Girl Organic Lemony Herb Vinaigrette Dressing, 8 Ounce
Deal
$5.99 was $6.99$0.75/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Revol Greens Baby Arugula, 4 Ounce
BOGO Revol Greens Salads 4oz
$4.49 was $4.49$1.12/oz
Directions
- Heat oven to 375 F.
- In a medium-sized bowl, add the garlic, tahini, tamari and 1 tablespoon olive oil; whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet and roast for 30 minutes, turning them over halfway through the cooking time. Let the potatoes cool to room temperature.
- Bring a sauté pan to medium heat, then add the olive oil, garlic and ginger. Arrange the shrimp flat-side down in the pan and cook for 1 minute. Flip the shrimp; cook for 1 minute more. The shrimp will be pink when done. Remove the shrimp from the heat and place them in a bowl with any remaining drippings from the pan.
- Just before serving, combine 1 tablespoon tahini and 2 tablespoons lemon juice with the vinaigrette. Place the mixed baby greens in a large bowl and drizzle the dressing over the greens. Toss gently. Divide the salad between 5 plates and place the potatoes and shrimp over the greens. Serve and enjoy!