| | GRILLED SHRIMP & SMASHED POTATOES

Author / Rachel Koo

Prep: 45 min / Cook Time: 10 min / Servings: 4

A colourful, light and satisfying dish to bring to your next BBQ! This recipe is super simple and packed full with garlic, herb and buttery flavour. Pair the garlicky shrimp with crispy, flavourful smashed potatoes… basically a bigger and more delicious french fry!

Macros:

Per Serving.
Calories: 547
Protein: 37 g
Carbohydrates: 58 g
Fat: 18 g

Ingredients:

For the Shrimp

  • 2 lb shrimp, peeled and de-veined
  • 2 tbsp melted butter
  • 1/2 lemon – juiced
  • 1/2 tsp lemon zest
  • 4 cloves garlic – minced
  • 2 tbsp fresh parsley – finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • Chili Flakes (optional)

For the Smashed Potatoes

  • 6 medium yellow potatoes
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • Garnished with fresh chopped parsley

Method:

For the Shrimp

Step 1: If using wooden skewers, soak for at least 30 min to avoid them burning while grilling

Step 2:  Wash shrimp and thoroughly  pat them dry with a paper towel

Step 3: In a separate bowl combine remained of ingredients and whisk until fully combined

Step 4:  Add shrimp into the marinade, cover bowl and refrigerate for 15-60 min

Step 5: Thread shrimp onto the skewers

Step 6: Preheat grill to a medium heat and grill shrimp for 2-3 minutes per side more/less depending on the size of the shrimp. They will be finished when the inside is opaque and they start to curl. Make sure you do not over cook the shrimp! As it can change to a rubbery texture

Step 7: Serve HOT with a side of smashed potatoes!

For the Smashed Potatoes

Step 1: Submerge potatoes in a pot of water and add salt. Bring to a boil for 20-30 minutes depending on the size of the potatoes. They are done when they easily slide off a fork when pierced

Step 2: Once the potatoes are finished, strain them and let them cool for 5 minutes so they are easier to handle

Step 3: Preheat oven to 450 

Step 4: Using a potato masher or a fork, press down on the cooked potatoes keeping them in one piece. For crispier potatoes squish them thinner, for fluffier…. thicker!

Step 5: Combine remaining ingredients and whisk until fully combined. Using a brush, lather on the mixture onto of the smashed potatoes and let them bake until brown and crispy 20-25 minutes

Step 6: Garnish with fresh parsley and serve HOT!!!!

Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
Bulking Protocol

Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.

Related Content

PODCAST: PA Radio Ep 559 – Just Tell Me What, When & How To Eat
BLOG: Tip The Scales In Your Favor by Rob Exline
RECIPE: One Pan Greek Style Chicken by Rachel Koo

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AUTHOR

Rachel Koo

Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.

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