Layered Yellow Potato and Shrimp Appetizer
Creamy yellow potato layers topped with marinated gulf shrimp in a vibrant lime-cilantro dressing. A classic Peruvian-inspired starter with bold, fresh flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb yellow potatoes
- ¾ tsp sea salt
- 1 lb large shrimp, peeled and deveined
- ½ cup fresh lime juice
- ¼ cup olive oil
- 3 cloves garlic cloves, minced
- 1 tbsp ají amarillo paste
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ cup fresh cilantro, chopped
- ½ medium red onion, thinly sliced
- 1 medium jalapeño, seeded and minced
Instructions
- 1
Boil yellow potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool just enough to handle, then slice into 0.25-inch thick rounds.
- 2
While potatoes cook, combine lime juice, olive oil, minced garlic, ají amarillo paste, and salt in a bowl. Add shrimp and toss to coat evenly, allowing the acidic marinade to gently cure the shrimp for 5-7 minutes until they turn pink and opaque.
- 3
Layer potato slices on a serving platter or in a shallow dish, slightly overlapping. Season lightly with a pinch of salt as you build the base layer.
- 4
Arrange marinated shrimp over the potatoes in an even layer. Drizzle the remaining marinade over the top, allowing the flavors to soak into the warm potatoes.
- 5
Scatter fresh cilantro, thin red onion slices, and jalapeño over the shrimp layer for brightness and heat. Taste and adjust seasoning with salt and pepper just before serving at room temperature.
- 6
Serve immediately or let sit for 10 minutes to allow flavors to meld. Garnish with extra cilantro if desired.
Tools you’ll need
- Large pot
- Mixing bowl
- Serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
