Jalapeno Blackened Shrimp with Potatoes

 Prep time: 15 minutes  Cook Time: 15 minutes  Yield: 2 servings

  • 12 jumbo gulf shrimp, peeled & deveined
  • 8 small potatoes, diced into 1” cubes
  • 2 packages of Tito’s Sliced Jalapenos (1.4 oz total)
  • 1 Tablespoon blackened seasoning
  • 2 cloves of garlic, minced
  • ¼ white onion, minced
  • 1 teaspoon olive oil
  • ¼ cup orange juice
  • ¼ cup chopped fresh cilantro


In a large bowl toss the shrimp and jerk seasoning.  A plastic baggie also works.

Heat a skillet over medium-high heat.  Add the olive oil.  When hot, add the potatoes.  Cook, stirring for about 10 minutes or until potatoes begin to soften.  Add the shrimp and continue cooking, stirring occasionally, for 5 minutes or until shrimp are pink on both sides.  Lower the heat and add the jalapenos, garlic and onions and continue cooking stirring constantly for one minute.  Add the orange juice and let simmer for 30 seconds.  Add the cilantro at the very end and serve.  Great served over rice.

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