Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 lb baby gold potatoes, quartered into 1/2 inch pieces
  • 1 medium yellow onion, sliced into thick wedges
  • 2 cups water
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 cup cherry tomatoes, halved (optional)

Instructions:

  1. Place quartered potatoes in a pot of salted water. Bring to a boil and simmer for 5–7 minutes until the edges are soft but the centers still have a slight bite.
  2. Drain potatoes through a fine-mesh strainer and pat thoroughly dry to ensure they sear rather than steam.
  3. Toss the shrimp with sea salt and cracked black pepper.
  4. Heat 2 tbsp avocado oil in a wok until shimmering. Add potatoes in a single layer; let sit undisturbed for 3 minutes until a golden-brown crust forms, then toss and repeat for another 3 minutes. Remove and set aside.
  5. In the same wok, add the onion wedges. Stir-fry for 2 minutes until the edges are slightly charred. Remove and set aside.
  6. Add 1 tbsp olive oil to the wok and sear shrimp in batches over high heat until just cooked through. Remove and set aside.
  7. Melt unsalted butter in the wok over medium heat. Add minced garlic and sauté until fragrant. Stir in fresh lemon juice and chopped parsley.
  8. Return the seared shrimp, golden potatoes, and charred onions (and optional cherry tomatoes) to the wok. Toss quickly to coat in the butter garlic glaze and serve immediately.