Equipment
Method
- Pour the olive oil into a large skillet and heat over medium heat.
- Peel the potatoes and slice them into thin rounds, about 0.6 cm thick.
- Once the oil is shimmering, add the potato slices and stir every 3-4 minutes.
- After about 25 minutes, transfer the crispy potatoes to a paper towel-lined rack and sprinkle with sea salt.
- In a small skillet, heat 3 tablespoons of olive oil over medium heat.
- Add the minced garlic and sauté for a minute until fragrant and lightly golden.
- Add the shrimp and sprinkle with smoked paprika, sea salt, and black pepper.
- Cook for 2-3 minutes until the shrimp turn pink and opaque.
- In a small bowl, combine mayonnaise, finely chopped garlic, lemon juice, olive oil, sea salt, and black pepper; whisk until smooth.
- Arrange the crispy potatoes on a plate, top with garlicky shrimp, and sprinkle with fresh parsley.
- Serve the aioli on the side for dipping.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Notes
Use high-quality olive oil for better flavor. Pat the shrimp dry before cooking to ensure a good sear. If you're out of smoked paprika, regular paprika works, but it won't have the same depth. Leftover olive oil from frying can be used in future recipes or drizzled over salads. Enjoy with a crisp white wine or sangria for a delightful experience.
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