For anyone who has done Whole30, you probably know that the addition of potatoes to the compliant food list is a game changer. Though one is advised to consume in moderation, we’re relieved to have the option when we crave comfort food. When you’re on that 30 day journey of clean eating, you’ll feel good, but still find yourself wanting something seemingly indulgent. Who would guess you could have nachos on Whole30? Well with this recipe, you can.
One of the most difficult aspects of following through with Whole30 is socializing over food. If you commit to this ‘diet’, it’s quite difficult to eat out or eat with friends and family at a social gathering. No one wants to be that person who asks about every last little ingredient in the dishes. But with this, you can bring a practical dish to the party that anyone, dieting or not, can enjoy. Roasted potato fries, garlic aoili and chipotle shrimp – who wouldn’t want that?
If you’re not on Whole30 and have no clue what I’m talking about – lucky you! Whole30 is essentially a clean eating plan that restricts many seemingly ordinary foods, plus artificial ingredients. This recipe, however is super clean AND super indulgent. I’ve made it for myself when on the Whole30 and to share with friends and family and it was a hit.
The build is actually quite simple. I season and roast some potatoes cut into ‘fries’, whip up some garlic aoili to drizzle on top and fry up some shrimp in a chipotle seasoning to top it off along with some chopped onion and cilantro.
Ultimate Whole30 Nachos
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
For the nachos
- 2 russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 teaspoon salt, plus more for final step
- 1/2 teaspoon parsley
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 small tomato, chopped
- 1/3 cup red onion, chopped
- 2 tablespoons cilantro, chopped
For the shrimp
- ½ kilo of precooked shrimp, peeled and deveined
- 2 tablespoons olive oil, plus two teaspoons olive oil
- 1 clove garlic, minced
- 1 teaspoon chipotle powder
- 1 teaspoon salt
For the aoili
- 1 egg
- 3 cloves of garlic, unpeeled
- 1 and ¼ cup olive oil
- squeeze fresh lemon juice
- First, prepare the aoili. Coat the garlic cloves in aoili and wrap in aluminum foil. Roast on a sheet pan at 400 degrees F for 15 minutes.
- Cut the ends of the garlic cloves off and squeeze the softened garlic from the clove into a food processor or blender along with the egg and ¼ cup of the olive oil. Blend thoroughly until the mixture appears somewhat fluffy. While blending, stream in the remaining olive oil as slowly as possible. If you must, add about two teaspoons at a time and blend.
- Lastly, stir in salt, pepper and lemon juice. Refrigerate.
- Rinse and scrub the potatoes. Pat dry and slice into long fries. I find this easiest to do by slicing the potato into 1 cm sheets and then slicing again, lengthwise by about 1 cm. Toss the fries, along with one garlic clove (whole) into 2 tablespoons olive oil.
- Arrange potatoes in a single layer on a parchment-lined sheet pan. Sprinkle seasonings on top of fries. On the same cookie sheet, add one garlic clove, peeled and coated in olive oil. Roast the potatoes at 400 degrees F for 30 minutes or until golden brown.
- During the last 10 minutes of roasting the fries, saute the shrimp. Heat olive oil in a saute pan over medium-high heat. Add the garlic and shrimp at the same time. Cook for about two minutes. If excess liquid appears in the pan, drain into sink, return to heat and add an extra two teaspoons of olive oil. Sprinkle chipotle powder and salt into pan and brown for another two minutes. Remove from heat.
- Once potatoes are finished roasting, drizzle with aoili, top with shrimp, chopped tomato, onion and cilantro!