This quick dinner can be sped up even further by preparing the potatoes the night before. The portion is for one person (you can stray from cereal for dinner!) but can easily be adapted for larger batches. Perhaps it's because I didn't grow up with shrimp on the menu, but for some reason I always think of them as a special-occasion food, and this quick meal makes it easy to slot them into my weekly meal lineup (or, more likely, when I have no plan). The coconut oil used for frying the shrimp is a no-fuss way to add a punch of flavour, combined with the bright addition of fresh lime juice and cilantro.
Fingerling or baby potatoes
Prepare 5-6 fingerling or baby potatoes by placing them in a small pot of cold water and heating to simmer, then cooking until tender (7-8 minutes). Drain and cool slightly. Slice each potato into 3-4 pieces (depending on size).
In a medium pan, pour 3 tablespoons of olive oil (or enough to coat the pan with about a 1/4-inch of oil). Heat on medium-high, add the potato slices and fry until browned and crisp. Remove from heat, drain excess oil and toss with 1/8 to 1/4 teaspoon of smoked paprika and a couple of pinches of sea salt. Set aside, cover to keep warm.
In a small pan, add 3 tablespoons of coconut oil; heat over medium-high and add 5 jumbo shrimp. Sauté until the shrimp are pink and opaque (about 2-3 minutes). Season with sea salt and a big squeeze of fresh lime juice, then toss with 2 tablespoons of chopped cilantro. Pile your shrimp on top of the potatoes and dig in.