Shrimp in Garlic, Tomato and White Wine Sauce served with Crispy Potatoes and Paprika Aioli

With summertime and warm weather fast approaching, it feels like the perfect time to enjoy some lighter, healthier recipes. Nonetheless, a diet of less meat and more veggies does not mean less flavor. I’m taking my cue from the Mediterranean diet- tzatziki, briny olives, fresh herbs, tasty veggies and plenty of bright flavors. I’m lucky to have found a fantastic cookbook that has proved quite inspirational. The Mediterranean Table offers flavorful, simple recipes that have truly changed the way I’ve cooked recently. Take this recipe for Shrimp in Garlic-infused Tomatoes and White Wine sauce. It is an incredibly speedy seafood dish that turns into a well-rounded meal with the addition of crispy potatoes, steamed green beans, and a paprika aioli, for a bit of indulgence. Plump shrimp are tossed in a quick sauce of garlic, tomatoes, basil and white wine making them utterly addictive. The potatoes are roasted to perfection, creating soft and fluffy interiors and an exterior that is crispy. They are sensational dipped in a bit of paprika aioli, which is flavored with garlic and lemon. This quick, delicious and healthy Mediterranean-style meal will be making quite a few appearances on my kitchen table this summer! 

Shrimp in Garlic, Tomato and White Wine Sauce served with Crispy Potatoes and Paprika Aioli

Tomato and White Wine Sauce adapted from The Mediterranean Table

Serves 4


  • 2 tablespoons olive oil
  • 2 large Yukon Gold Potatoes, unpeeled and cubed
  • Salt and Pepper
  • 8 oz. green beans, steamed
  • ½ cup store-bought mayo
  • 1 teaspoon Hungarian paprika
  • 1 lb. jumbo or large shrimp, peeled and deveined
  • 3 garlic cloves, 2 sliced and 1 minced
  • Crushed red pepper flakes, to taste
  • ¾ cup dry white wine or chicken broth
  • 1½ cups grape tomatoes
  • 2 tablespoons minced fresh basil, plus extra for garnish
  • Lemon wedges, for serving


  1. Toss potatoes on a sheet pan with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast in a 425-degree oven for 30 minutes until tender and browned.
  2. To make the paprika aioli, mix mayo, paprika, 1 clove of minced garlic, a squeeze of lemon juice and a pinch each of salt and pepper.
  3. Meanwhile, heat 1 tablespoon olive oil in a large sauté pan over med-high heat. Add shrimp and cook no more than 2 minutes per side. Using tongs, remove shrimp from the pan onto a plate, leaving olive oil in the pan. Add the minced garlic and red pepper flakes, if using, and scrape up any browned bits from the bottom of the pan. Cook for 30 seconds until garlic is just starting to brown. 
  4. Stir in the wine and cook for 2 minutes. Add the tomatoes and cook an additional 4 minutes. Remove pan from heat and stir in the cooked shrimp, basil, and ¼ teaspoon of salt. Taste for seasoning and add more salt and pepper, if necessary. Pour mixture into a serving dish, garnish with basil, and serve with crispy potatoes, steamed green beans and paprika aioli. Enjoy!

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