Cooking at Home - Yellow Potato and Red Pepper Shrimp Sauté

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Published Saturday, September 25, 2021

Makes: 4 Servings

Preparation Time: 30 minutes

This dish is reminiscent of shrimp scampi but is veggie-centric with its mix of potatoes, bell peppers, onions, and zucchini. The potatoes are partially cooked in the microwave before sauteing, for a meal that's on the table in 30 minutes.


  • 3 medium yellow potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 medium red bell pepper (coarsely chopped)
  • 1/2 cup white grape juice
  • 1/2 cup water
  • 1 teaspoon vinegar
  • 12 ounces frozen jumbo shrimp (peeled and deveined, no-sodium-added)
  • 1 medium fresh zucchini (cut in small chunks)
  • 1 teaspoon Italian seasoning (no-sodium)
  • 1/4 teaspoon ground black pepper
  • 1 lemon (divided)
  • 1/4 cup Parmesan cheese


  1. Pierce the skin of each potato with a fork; microwave potatoes on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly.
  2. While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onion, and bell pepper, and cook about 3-4 minutes.
  3. Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5-8 minutes, until shrimp, potatoes, and zucchini are done. The flesh of the shrimp should be an opaque color.
  4. Halve the lemon; squeeze juice from half the lemon into the saucepan.
  5. Serve the Parmesan cheese and lemon wedges cut from the remaining lemon half.

Source: Produce For Better Health Foundation

Nutrition Information



Total Calories


Total Fat

10 g

Saturated Fat

2 g


120 mg


240 mg


38 g

Dietary Fiber

6 g

Total Sugars

10 g

Added Sugars included

0 g


24 g

Vitamin D

0 mcg


150 mg


4 mg


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