Cut the potatoes into small cubes and boil them in salted water until al dente. Drain and dry.
Dice the onion and red pepper.
Heat the olive oil in a large frying pan over a medium-high heat. Briefly fry the shrimps. Season with salt and pepper. Remove them from the pan and set aside.
Lower the heat and fry the onions (if necessary, add 1 tbsp of oil). Cook for 5 minutes until the onions are soft.
Add the potatoes, cumin and smoked paprika. Leave to cook for a further 4 minutes.
Add the peas and shrimps and cook for another 2 minutes.
Season with salt and pepper.
Roughly chop the parsley and sprinkle over the pan.