Tahini Potatoes & Ginger Shrimp

Tahini Potatoes & Ginger Shrimp

Tahini Potatoes & Ginger Shrimp


5 servings


  • 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


  1. Heat oven to 375 F.

  2. 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.

  3. 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.

  4. 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!

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.