Shrimp Sayadiyeh Roasted Potato Plate
525kcalCalories
56gProtein
57gCarbs
9gFat
6gFiber
Ingredients
- 200 g shrimp, grilled
- 220 g roasted potatoes
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| shrimp, grilled | 200 | 240 | 48 | 2 | 4 |
| roasted potatoes | 220 | 250 | 6 | 48 | 5 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Peel and devein the 200 g shrimp. Season with cumin, a pinch of turmeric, garlic and lemon.
- Cut about 240 g potatoes into cubes, toss with garlic, rosemary and a light spray of oil and roast at 220 °C for 30–35 minutes, turning once — about 220 g roasted.
- Grill or pan-sear over high heat for about 2 minutes per side until pink and opaque.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the roasted potatoes first, the Shrimp Sayadiyeh on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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