.png){kind=logo}
“Shrimpin’ Ain’t Easy – But This Recipe Is!”
- mike8447
- 7 days ago
- 2 min read
🍤 Mike & John's Shrimp & Potatoes – The Recipe You’ve Been Asking For!
Hey friends! 👋Remember that mouthwatering shrimp and potatoes dish John made the other day? We promised we’d drop the recipe, and today’s the day. 🙌
It’s a hearty, flavorful meal with shrimp, roasted potatoes, sweet bell pepper, caramelized onion, and a dollop of seasoned sour cream—all tied together with our signature Smoke Honey Habanero spice blend.
This version makes enough for two, but if you’re feeding four, just double everything. Feeding a crowd? Keep multiplying—this dish scales up like a champ.
🛒 Ingredients (Serves 2)
10 oz shrimp (peeled & deveined)No shrimp? Sub in 2 flank steaks or 16 oz steak tips instead!
12 baby potatoes (or 2–3 medium), diced
1 bell pepper, diced
1 yellow onion, sliced
2 scallions, sliced (separate white bottoms and green tops)
1/4 cup sour cream
2 tsp Smoke Honey Habanero spice blend
Olive oil
Salt & pepper
Optional: Homemade Spice Blend
No store-bought blend? Mix together:
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp habanero or cayenne
1/2 tsp brown sugar or honey powder
Pinch of garlic & onion powder
🔥 Adjust the heat to your liking!
🍳 Tools You’ll Need
Medium or large pan
Sheet pan
Knife & cutting board
Mixing bowls
👨🍳 Let’s Get Cookin’
1. Roast the Potatoes
Preheat oven to 450°F.
Dice potatoes and toss on a sheet pan with olive oil, salt, and pepper.
Roast for 20–24 minutes until golden brown and fork-tender.
Transfer to a bowl and toss with up to half the spice blend.
2. Prep the Veggies & Sour Cream
Slice onion and scallions (keep green tops separate).
Dice bell pepper.
In a bowl, combine sour cream, a drizzle of olive oil, salt, and pepper and if you like some more seasoning blend. Stir and set aside.
3. Cook the Veggies
In a medium (or large) pan, heat olive oil over medium-high heat.
Add onion, season, and cook 2–3 minutes until lightly browned.
Add bell pepper and white scallion bottoms.
Season with salt, pepper, and the rest of the spice blend (if you want the kick!).
Cook another 3–4 minutes until veggies are softened.
Transfer to a large bowl and cover to keep warm.
4. Cook the Shrimp
Pat shrimp dry and season with salt and pepper.
In the same pan, heat more olive oil over medium-high.
Add shrimp in a single layer. Cook 1–2 minutes without stirring, then stir and cook another 1–2 minutes until fully opaque and cooked through.
5. Finish & Serve
Add roasted potatoes to the veggie bowl with a light drizzle of olive oil.
Mix everything together, taste, and season if needed.
Plate your roasted veggie mix, top with shrimp, add a dollop of the sour cream, and finish with scallion greens.
🎉 That’s It!
You’ve got a bold, satisfying dish that’s as pretty as it is delicious. Whether it’s date night, family dinner, or just a reason to cook something new—this one’s a hit.
📸 If you try it, snap a pic and tag us—we’d love to see your spin on it!
