This roasted potato salad with shrimp and fennel is packed with fiber and protein. The smoked paprika dressing takes the flavors to the next level!
- Baking sheet
- Large non-stick skillet
- Large bowl
- Small bowl
- 1 lb Little Potatoes
- 2 bulbs fennel
- 5 tsp olive oil, divided
- 1/2 tsp + 1/8 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 1 lb raw shrimp, peeled and deveined
- 8 cups arugula
- 1 Tbsp balsamic vinegar
- 3/4 tsp smoked paprika
- 1 pinch salt
- 2 Tbsp extra virgin olive oi
Preheat the oven to 400 °F.
Depending on the size of potatoes, cut them either in half or in quarters. Place them on a baking sheet. Toss with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.
Cut the fennel half through the root, then thinly slice. Place them on a second baking sheet. Gently toss with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.
Place the potatoes and fennel on two separate racks of the oven. Cook until the vegetables are golden brown and tender, flipping the vegetables and switching racks halfway through, about 30 minutes total.
Heat a large nonstick skillet over medium-high heat. Toss the shrimp with one teaspoon olive oil and 1/8 teaspoon salt, and add to skillet. Cook until just cooked through, about one minute per side.
In a large bowl, combine the arugula, shrimp, potatoes and fennel. Gently toss with the dressing.
Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, smoked paprika, salt and olive oil.