Mint Yogurt Shrimp Potatoes Roast
Imagine succulent shrimp marinated in a vibrant mint yogurt sauce, beautifully complemented by roasted bell peppers and creamy avocado. Served atop a bed of tender roasted potatoes, this dish is easy to prepare and so satisfying! Feel free to switch up the vegetables or herbs based on what you have on hand — cooking is all about flexibility and creativity. Let’s bring this delightful meal to your dinner table!
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the yogurt, chopped mint, garlic powder, and a pinch of salt and pepper. Mix well.
- Add the shrimp to the yogurt mixture, ensuring they’re well coated. Let marinate for 15 minutes while you prepare the potatoes.
- In a pot of boiling salted water, cook the diced potatoes for about 10 minutes until just tender. Drain and set aside.
- On a baking sheet, toss the cooked potatoes and sliced bell pepper with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until the vegetables are golden and slightly crisp.
- After the potatoes and peppers have roasted, remove them from the oven and make space on the baking sheet for the shrimp. Spread the shrimp out in a single layer.
- Return the baking sheet to the oven and roast the shrimp for 8-10 minutes, or until they are pink and opaque.
- To serve, place the roasted potatoes and bell peppers on plates, top with the shrimp, and add slices of avocado.
- Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing!
