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Under 30 Minutes

Shrimp with Scallions and Crispy Potatoes

This slightly spicy shrimp skillet toss is ready in just 30 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp with Scallions and Crispy Potatoes

Source: Everyday Food, November 2008


  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
  • 2 scallions, white and green parts separated and thinly sliced
  • 1 pound large peeled and deveined frozen shrimp, thawed
  • 2 teaspoons curry powder
  • Coarse salt and ground pepper


  1. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).

  2. Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Reviews (6)

  • jaypaze 24 Jul, 2013

    My family LOVES this concept... Shrimp and potatoes! Awesome... Just some salt and pepper is really all you need if you don't like curry. I've also added sweet onions, too. This is one of my kids' favorites!

  • teachermum 4 Nov, 2011

    This was a quick and easy recipe. The whole family loved it!

  • tkjkbrown 21 Aug, 2011

    I used red potatoes, what I had on hand, then also 2 cloves garlic, 1 diced zucchini, 2 quarter button mushrooms and 1/2 roasted hatch pepper. This was a great idea to start with, and no curry on hand so I just used a fajita seasoning mix.

  • unbranded 19 Sep, 2010

    I ended up using half as much curry powder as this recipe calls for and I'm glad I did. I think 2 tsp would have been too strong.

  • BayleeC 18 Jun, 2010

    you might try red pepper flakes or chilli powder

  • loriannbrandt 24 May, 2010

    My family does not like curry, any other spice suggestions for this dish?

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