Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into ½-inch pieces
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the cubed potatoes in a single layer and sear undisturbed for 5–7 minutes to develop a crust. Stir in the diced onions and cook for another 5 minutes until potatoes are fork-tender and onions are translucent.
  2. Reduce the heat to medium. Push the potatoes to the outer edges of the pan to create a well in the center. Add the butter; once foaming, stir in the minced garlic, smoked paprika, and cayenne for 60 seconds until fragrant.
  3. Add the shrimp to the center of the pan. Toss them in the seasoned butter, then stir everything together to coat the potatoes in the sauce. Cook for 3–5 minutes, stirring occasionally, until the shrimp are opaque and pearlescent pink.
  4. Drizzle with fresh lemon juice and garnish with chopped parsley immediately before removing from heat.