Smoky Shrimp and Crispy Potato Salsa Bowls

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Toss the potato-red cubes with half of the olive oil, half of the paprika, half of the garlic powder, half of the salt and half of the black pepper. Spread on the sheet pan and roast 20 minutes.
3. Meanwhile, make the salsa: stir together the tomato, red onion, jalapeño, cilantro, half of the lime juice and a quarter of the salt. Set aside.
4. Make the drizzle: whisk the Greek yogurt with the remaining half of the lime juice until smooth. Chill until serving.
5. In a bowl, toss the shrimp and zucchini with the remaining olive oil, remaining paprika, remaining garlic powder, the cumin, the remaining quarter of the salt and the remaining black pepper.
6. Flip the potatoes, push them to the sides and add the zucchini and shrimp in a single layer. Roast 8 to 10 minutes, until the potatoes are crisp and the shrimp are pink and opaque, about 145°F (63°C).
7. Divide the potatoes among four bowls, top with the shrimp and zucchini, spoon over the salsa, add the avocado slices and finish with the yogurt drizzle.