Baked Potatoes with Shrimp
Ingredients
For the Potatoes:
800 g potatoes (preferably starchy like Russet or Yukon Gold)
2 tbsp olive oil
1 tsp sweet or smoked paprika
1 clove garlic, crushed
Salt and pepper, to taste
For the Shrimp Topping:
300–400 g shrimp, peeled and deveined
1 tbsp olive oil or butter
2 cloves garlic, minced
Juice of ½ lemon
Chopped parsley (optional)
Salt and pepper, to taste
Instructions
1. Prepare the Potatoes
1. Preheat your oven to 200°C (400°F).
2. Wash the potatoes thoroughly. You can peel them or leave the skin on, depending on your preference.
3. Cut them into halves or quarters for quicker baking.
4. In a large bowl, mix olive oil, paprika, crushed garlic, salt, and pepper.
5. Toss the potatoes in the mixture to coat evenly.
6. Spread them on a baking sheet in a single layer.
7. Bake for 35–45 minutes, turning halfway through, until golden and crisp on the outside and soft inside.
2. Cook the Shrimp
1. While the potatoes are baking, heat olive oil or butter in a skillet over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant
3. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque.
4. Squeeze lemon juice over the shrimp and toss with parsley if using.
3. Assemble
1. Once the potatoes are baked, place them on a serving plate
2. Top with the sautéed shrimp.
3. Optional: Drizzle with a bit more olive oil or a garlic-lemon butter sauce for extra richness.