Sheet pan za’atar, orange juice, and pink peppercorn-rubbed shrimp broiled with small purple potatoes served with a zesty Orange pink peppercorn cocktail sauce.

WHAT’S GOING ON HERE

SHRIMP

Gulf shrimp come in brown, white, and pink. They are warm water shrimp that have an earthier flavor than Atlantic. It’s a staple shrimp here in the South. Use whatever shrimp you have on hand. Leaving the shrimp tail on makes it best for dunking.

Small Potatoes

Small – thin fleshed potatoes like red potatoes, purple, and fingerlings are great for parboiling and roasting. These waxier potatoes hold up nicely to a short simmer which makes them fork-tender, with a short broil to add some texture. The thin skin makes for an overall lighter dish.

Za’atar Seasoning

Za’atar is a citrusy and exotic herb blend it can feature a variety of citrus-like herbs like marjoram, oregano, thyme, cumin, and coriander. It always features toasted sesame seeds for deep nuttiness.

Pink Peppercorn

Pink peppercorns are not a peppercorn but dried berry, it has a paper-thin pink husk that protects the seeds. its flavor is lighter than a peppercorn but not as mild as a berry. The peppercorn adds a subtle earthy tingle.

Orange & Olive Oil

Orange and olive oil add fluidly it the dish. It gives the shrimp and potatoes something to stick to. While encapsulating it in flavor. The orange is also the main flavor profile and flavor reinforcer of the cocktail sauce. Use as much or as little as you like.

TIPS & TRICKS FOR THE BEST Za’atar Broiled Shrimp & Potatoes + Orange Pink Peppercorn Cocktail Sauce

parboil the potatoes

parboiling the potatoes is important, although the potatoes are smaller they still have a longer cooking time than the shrimp. parboiling evens out the cooking time so that everything is done at the same time. to parboil the potatoes half them, then place them in salted COLD water. the cold water helps the potatoes cook inside out, not outside in.  bring the potatoes to a boil then cook for 15 minutes till they are tender. once they are cooked remove them and let them cool to be tossed with the shrimp. tossing hot potatoes with raw shrimp will start the cooking process so make sure they are cooled to the touch ( about 10 minutes)

making the sauce

making the sauce is super easy. it requires no chopping or prep. just simply combine the ingredients. use the orange juice as a way to make the sauce as thin as you’d like. add more or less horseradish for heat how you like it. lastly, change it up with the style of ketchup, start with jalapeno or other spicy ketchup to really change it up.

serving

serving these shrimp can either be done immediately or you can chill them and serve them later. serving them chilled giving you a more traditional shrimp cocktail feel.

SIMILAR INGREDIENTS TO

SHRIMP BOIL STUFFED RUSSETS

SOUTHWESTERN SHRIMP SALAD

ORANGE BUTTER SALMON & SWISS CHARD

ENJOY THIS RECIPE WITH

CREAMY RIGATONI BUTTERY ROASTED BROCCOLI AND MUSHROOMS

GRILLED ASPARAGUS & SPINACH PESTO ROTELLE PASTA

CRAWFISH, SHRIMP & SWEET PEPPER PENNE

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