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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp if frozen. Rinse shrimp and pat dry with paper towels; set aside.
In a wok or large heavy skillet heat oil over medium-high heat. Add potatoes; stir to coat with the oil. Cook for 3 to 4 minutes or until brown. Add broth; cover and cook for 8 to 10 minutes or until potatoes are tender.
Add shrimp to potatoes. Cook and stir for 3 to 4 minutes more or until shrimp are opaque. Add olives and paprika; heat through. Stir in salsa; heat through. Serve immediately over hot cooked rice or couscous.