Baked Potato With Lemon Shrimp Recipes

GARLIC ROASTED SHRIMP AND POTATOES

Steps:

• Preheat oven to 425 degrees F (218 degrees C)
• Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
• In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
• Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
• Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
• In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
• Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
• Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

BAKED POTATO WITH LEMON SHRIMP

Steps:

• 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

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

BAKED LEMON-PEPPER SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.

BAKED SHRIMP AND POTATOES

Steps:

• Preheat oven to 400°F
• Mix all ingredients and place in a large baking dish.
• Cover with foil and bake 45 minutes to 1 hour, until potatoes are tender.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

BAKED LEMON SHRIMP WITH GARLIC

Steps:

• Preheat oven to 450°F.
• In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
• Serve shrimp with rice and lemon wedges.