Baked Potato with Lemon Shrimp
This baked potato with lemon shrimp is a great opinion for your busy weekdays. It takes less than 30 mins to be ready and tastes wonderful. Enjoy!
Servings 4 people
Calories 251kcal
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
Serving: 1/4 | Calories: 251kcal | Carbohydrates: 18g | Protein: 45g | Fat: 9g | Cholesterol: 265mg | Sodium: 733mg | Potassium: 35mg | Fiber: 2g | Sugar: 2g