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 Salads For Lunch or my 35 Shrimp Dinner Recipes.
Baked Potato with Lemon Shrimp
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
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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It’s a dark and rainy Monday and I know I won’t feel like cooking when I get home but this is the perfect weeknight dinner – easy and delicious! I already have all the ingredients on hand! Thank you Olivia!
This sounds so comforting, but so healthy too. Yum!
Roasting and baking are my favourite way to cook! They’re not only simple, but the flavours are always so rich and caramelized. Plus, minimal cleanup! This dish looks fantastic. I love lemony potatoes like the ones from Greek restaurants–I can never get enough. Great recipe, Olivia! Happy fall to you 🙂
This looks very tasty! Perfect autumn dinner, warm and comforting!
My mouth is watering! Roasting vegetables is my favorite way to serve them. You are absolutely right about how flavorful they become.
What a unique dish! And a great way to enjoy shrimp is a less summery and more cozy way!
This dish sounds incredible, Olivia! What a fun way to jazz up boring ‘ole potatoes. I love that you added shrimp to these, sounds amazing!
Yep! I’m with you too on baking rather than frying too. I really like the sound of this recipe, it’d be so tasty & just a little bit different. Add a zesty salad & a glass of cold white wine & you’ve got yourself a lovely spring or fall recipe.
What a tasty autumn meal! I love roasted potatoes and veggies especially this time of year too and adding the shrimp gives this such a pretty color!
This looks seriously delish, Olivia! I love love one-pan cozy dinners like this and your photos are totally gorgeous, girl!
The flavors in this sound amazing! I love a one pot dish like this.
Stunning photos 🙂
I LOVE me some shrimp soooo much, but it gives me HUGE bags under my eyes! THE WORST! It looks like someone punched me! lol! I got “FISH FLAPPED” LOL!
I love love shrimp!!! this dish is so amazing and flavourful.. Definitely making this delicious dish soon… 🙂
I am so going to try this dish! I love shrimp.
I love baked potatoes and I love lemon shrimp but I never would have thought to combine the two together.. this looks incredibly delicious Olivia!
It is really great to just throw a pan of ingredients in the oven, let them bake for a while, and then have dinner ready with barely any effort! Definitely the best part of colder weather!
I’m with you on this time of year being my favourite for cooking! I love how flavourful foods get (especially veggies) when you roast them. Never thought to combine shrimp with potatoes, but I think this works well!
Agreed, I love roasting things in the fall!! This sounds delicious– I haven’t made shrimp in way too long!
I just saw your eggplant pizza bites, now this! I’m loving all of your recipes so far! I will definitely try this one for a week night dinner 🙂 Thanks so much for sharing!