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.