Spicy Peruvian Potato and Shrimp Stir-Fry

A quick and flavorful stir-fry featuring tender Peruvian potatoes, juicy shrimp, colorful peppers, and a spicy aji panca sauce. Served over rice or quinoa for a complete and satisfying meal.

Prep Time

15 minutes

Total Time

35 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.96/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Seafood•Rice

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

1.5lbsPeruvian Potatoes(Diced into 1-inch cubes. Yellow or red potatoes work well.)

£2.25

1lbShrimp(Peeled and deveined)

£8.50

1mediumYellow Onion(Sliced)

£0.50

2mediumBell Peppers(One red, one yellow, sliced)

£1.50

4clovesGarlic(Minced)

£0.30

2tablespoonsAji Panca Paste(Adjust to taste for spiciness)

£1.20

2tablespoonsSoy Sauce

£0.15

1tablespoonRice Vinegar

£0.10

2tablespoonsOlive Oil

£0.20

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

As neededCooked Rice or Quinoa(For serving)

£0.75

To tasteSalt

To tasteBlack Pepper

Total Cost

£15.85

£3.96 per serving

Instructions

1.
Cook rice or quinoa according to package directions.
2.
In a wok or large skillet, heat olive oil over medium-high heat. Add diced potatoes and cook for 8-10 minutes, or until slightly softened and beginning to brown. Season with salt and pepper.
3.
Add sliced onions and bell peppers to the skillet and cook for another 5 minutes, until softened.
4.
Add minced garlic and Aji Panca paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5.
Add shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through.
6.
Stir in soy sauce and rice vinegar. Mix well to combine.
7.
Taste and adjust seasoning as needed.
8.
Serve hot over rice or quinoa, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

48g

18% of RDA

Fat

17g

24% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier dish, add more Aji Panca paste or a pinch of red pepper flakes.

You can substitute chicken or tofu for the shrimp.

Feel free to add other vegetables, such as broccoli or snow peas.

Make sure the wok or skillet is hot before adding the ingredients for best results.

Cooking Equipment

Wok or Large Skillet

Cutting Board

Knives

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Peruvian Potato and Shrimp Stir-Fry

Ingredients

Instructions