Zesty Shrimp and Baby Potato Skillet

1.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

2.Add the halved baby red potatoes to the skillet. Season with salt, pepper, paprika, and cumin. Stir well to coat the potatoes in the spices.

3.Cover the skillet and cook the potatoes for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.

4.Once the potatoes are cooked, add the diced red and green bell peppers to the skillet. Stir and cook for an additional 5 minutes until the peppers are slightly softened.

5.Add the shrimp to the skillet, and squeeze the juice of the two limes over the mixture. Stir to combine everything well.

6.Cook for another 3-5 minutes, or until the shrimp turn pink and are cooked through.

7.Remove the skillet from heat and stir in the chopped cilantro. Adjust seasoning with more salt and pepper if needed.

8.Serve hot, garnished with additional lime wedges and cilantro if desired.