Shrimp Wrapped Potato Recipe

Boil the potatoes

Place whole small potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.

Cool and halve

Drain the potatoes and let them cool until safe to handle, about 10 minutes. Cut each potato in half lengthwise. If potatoes are very small, keep whole or halved according to preference.

Mash/season potato tops

Spoon the insides slightly and mash lightly with 2 tbsp butter, 3 tbsp milk and 1 tsp freshly ground black pepper to create a creamy surface that will help the shrimp adhere. Adjust texture to be slightly firm (not watery). Set aside.

Prepare shrimp

If not already done, peel and devein the shrimp and remove tails. Pat shrimp dry with paper towels.

Season shrimp

In a bowl combine 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp paprika, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat evenly. Let sit 5–10 minutes to absorb flavors.

Sear shrimp quickly

Heat a nonstick skillet over medium-high heat. Add a light film of oil or use the reserved olive oil. Sear shrimp 45–60 seconds per side just until opaque and lightly golden (they'll finish cooking in the oven). Remove from heat and let cool slightly.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed sheet.

Wrap shrimp to potatoes

If using whole or halved potatoes, place a small spoonful of the mashed potato mixture on the cut surface to form a slightly flattened mound. Take one cooked shrimp and press it onto the potato mound so the shrimp wraps/settles against the potato. For a snug fit, position shrimp with its curve hugging the potato. Repeat with remaining shrimp and potatoes (you should get about 1 shrimp per potato half or one shrimp per small whole potato).

Brush and season

Arrange assembled shrimp-wrapped potatoes on the prepared baking sheet. Lightly brush each shrimp and potato with 1 tsp olive oil (divided). Sprinkle chopped parsley over the tops and, if using, a light dusting of smoked paprika for color and smoky flavor.

Bake to finish

Bake in the preheated oven 6–8 minutes, just long enough to meld flavors and fully cook shrimp without overcooking. Shrimp should be opaque and potatoes warmed through.

Serve

Remove from oven, transfer to a serving platter, and finish with an extra squeeze of lemon or a light sprinkle of additional chopped parsley to taste. Serve immediately.