Garlicky shrimp tapas and Spanish potato salad with black olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Garlicky shrimp tapas and Spanish potato salad with black olives

Garlicky shrimp tapas and Spanish potato salad with black olives

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 430 Calories/Serving

20 Minutes

When it comes to Spanish tapas, this seafood dish is an Andalusian favorite. We use wild-caught shrimp and let them sizzle away in extra virgin olive oil, chile flakes, and enough garlic to scare the vampires off. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound organic red or gold new potatoes
  • 1 organic celery rib
  • ¼ cup cooked quartered artichoke hearts
  • 1 ounce sliced pitted black olives
  • Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Shrimp options:
  • 8 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 1 teaspoon sweet paprika
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 430, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 410mg (18% DV), Total Carb. 39g (14% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 17g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the potatoes

  • Scrub the potatoes. Cut the potatoes crosswise into ½-inch slices.

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until just tender, 4 to 6 minutes. Drain and let cool slightly. Meanwhile, start preparing the rest of the meal. 


Prep and assemble the remaining salad ingredients

  • Thinly slice the celery.
  • Coarsely chop the artichoke hearts.
  • Check the olives for any pits.

In a large bowl, toss together the celery, artichokes, olives, sherry vinaigrette base, and 1 to 2 tablespoons olive oil.


Prep and cook the shrimp

  • Thinly slice the garlic. 
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] olive oil until hot but not smoking. Add the garlic and shrimp and cook, turning once, until the shrimp are firm and almost cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Stir in the paprika and as many chile flakes as you like and cook until fragrant and the shrimp are cooked through, about 30 seconds. Remove from the heat and stir in half the parsley; season to taste with salt and pepper.


Finish the potato salad

To the bowl with the other salad ingredients, add the cooked potatoes and toss to combine. Season to taste with salt and pepper. 


Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan. Arrange the potato salad alongside. Garnish with the remaining parsley and serve.

Kids Can!
  • Scrub the potatoes. 
  • Cover the potatoes with water.
  • Stir the celery, artichokes, and other ingredients.
  • Strip the parsley leaves. 
  • Transfer the potato salad to bowls.