This baked potato with lemon shrimp is a great option for your busy weekdays. It takes less than 30 mins to be ready and tastes wonderful. Enjoy!
Hello Guys,
I love this time of the year because some of my favorite things to cook are roasted and baked recipes. I don’t know why but I just think baked and roasted dishes taste so flavorful and delicious. So, now that it’s fall and the weather is getting cold, we all can warm up a little bit in the kitchen by baking your delicious dishes. For me, one of the best ingredients to bake is the potato. I just think they taste much better baked than fried. My husband says I am crazy, but I am being very honest with you guys. Baked potatoes are my favorite way to have them.
This dish is so easy to put together and the only thing you have to worry about is the shrimp cooking time because as we all know shrimp cooks very fast. If you cook it too long, your shrimp will get rubbery. The trick here is to bake your potatoes first and when they are al dente, add the shrimp. By following this tip, you will be sure your baked potato with shrimp will be an awesome meal for your busy and chilly weeknight. Another cozy meal I’ve really been loving is this Spaghetti Squash with Sun-dried Tomato and Basil, they go great together!
Need some more quick meal inspiration? Try my 15 Super Easy Low-carb Salads For Lunch or my 35 Healthy Shrimp Dinner Recipes.
Baked Potato with Lemon Shrimp
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Ingredients
- 1 1/2 pounds shrimp peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Salt and pepper
- 3 medium (about 1 & 1/2 lbs) potatoes diced
- ½ jalapeno sliced
- Feta and green onions for garnish
Instructions
- Preheat the oven to 450 degrees.
- In a medium bowl, combine clean and dry shrimp, 1 tbsp olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Toss everything together.
- Grease a 9-inch baking dish.
- Add potato and drizzle with remaining oil, sprinkle salt, pepper, and jalapeño.
- Roast potatoes in the oven for about 15 minutes, until tender.
- Remove potatoes from oven and top with shrimp and place back in the oven.
- Roast an additional 10 minutes, until the shrimp is pink and roasted.
- Remove from the oven and garnish with feta and green onions
Tips
- Buy peeled and deveined shrimp to save yourself the time of doing it yourself.
- You can use fresh or frozen shrimp. Just make sure you fully thaw the frozen shrimp before using.
- If keeping the skin on the potatoes, make sure to give them a good scrub beforehand and dry thoroughly.
- To store: Tightly wrap or transfer to an airtight container and keep in the fridge for up to 3 days.
- To reheat: You can reheat leftovers in the microwave or oven. However, the shrimp may overcook a bit as potatoes take longer to heat. This is why it's important to cut the potatoes into small pieces.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Heather says
This sounds super yummy and can’t wait to try it!
Wondering… could I use frozen shrimp??
Stacey says
Just fried the potatoes this lunch and added shrimp. Next time, I’ll try your recipe and find out why the baked version is better. Thank you for your suggestion!
Olivia Ribas says
You’re very welcome.
Gina says
Super simple yet deli… My Hubby is satisfied❤️
Olivia Ribas says
Happy to hear that 😉