Yellow Potato and Red Pepper Shrimp Saute

 Potatoes can often be substituted for pasta to increase vegetables on the plate. 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.

Servings: 4


  • 3 medium Colorado yellow potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 medium red bell pepper, coarsely choopped
  • 1/2 cup  white grape juice
  • 1/2 cup  water
  • 1 teaspoon  vinegar
  • 12 oz frozen jumbo shrimp, peeled & deveined, no sodium-added (may substitute with cubed chicken breast)
  • 1 medium fresh zucchini, cut in small chunks
  • 1 teaspoon  Italian medley seasoning, low-sodium such as Mrs. Dash
  • 1/4 teaspoon  ground black pepper
  • 1 lemon, divided
  • 1/4 cup  Parmesan cheese


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. While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onions, and bell pepper and cook about 3-4 minutes. 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. Squeeze juice from half the lemon into the saucepan. Serve with Parmesan cheese and lemon wedges cut from remaining lemon half.