Ingredients:

  • 2 lb (900g) Shrimp, peeled and deveined
  • 4 medium Potatoes (Yukon Gold or Russet)
  • 1 large Green Bell Pepper
  • 1 large Onion
  • 4 medium Garlic Cloves
  • 1 1/4 cups (150g) Green Beans, trimmed
  • 1 1/2 cups (170g) Broccoli Florets
  • 1 1/2 cups (150g) Shredded Carrots
  • 2/3 cup (160 ml) Olive Oil
  • 1 1/4 tbsp Curry Powder
  • 1 1/4 tsp Seasoned Salt
  • 1 pinch Crushed Red Pepper Flakes (optional)
  • 3 pinches Black Pepper, freshly ground

Instructions:

  1. Peel and chop the potatoes into 1/2-inch chunks.
  2. In a large bowl, toss the shrimp and potatoes with curry powder, seasoned salt, crushed red pepper (if using), and black pepper.
  3. Chop the onion and green pepper into bite-sized pieces. Mince the garlic.
  4. Heat the olive oil in a large saucepan over medium-high heat. Add the seasoned potatoes and cook until almost tender and slightly browned, about 15-20 minutes. Stir occasionally.
  5. Use a slotted spoon to remove the potatoes from the saucepan and set aside.
  6. In the same saucepan, sauté the onions, green peppers, and garlic until softened and fragrant, about 5-7 minutes.
  7. Add the green beans, broccoli florets, and shredded carrots to the saucepan. Cook until slightly tender-crisp, about 5-7 minutes.
  8. Add the seasoned shrimp to the vegetables in the pan. Cook until the shrimp is pink and opaque, about 5-7 minutes.
  9. Gently fold the cooked potatoes back into the pan with the shrimp and vegetables. Cook for another 2-3 minutes to heat through.
  10. Serve immediately.