shrimp and old bay recipe
The Best shrimp and old bay recipe
Classic Shrimp and Old Bay Baked Potatoes
A flavorful twist on baked potatoes, stuffed with succulent shrimp seasoned with Old Bay for a bold, coastal-inspired meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- 1 tbsp sour cream
👨🍳Directions
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1
Preheat oven to 425°F. Scrub potatoes thoroughly and poke holes all over with a fork. Rub with olive oil, then season with salt and pepper. Place on a baking sheet and bake for 45–50 minutes, until tender and easily pierced with a fork. -
2
While potatoes bake, heat a large skillet over medium-high heat. Add shrimp, Old Bay seasoning, lemon juice, garlic powder, onion powder, and paprika. Cook for 2–3 minutes per side until pink and opaque. -
3
Once potatoes are done baking, let them cool slightly. Slice open the tops and fluff the insides. Spoon the shrimp mixture evenly into each potato, then top with shredded cheese, green onions, and sour cream.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Shrimp and Old Bay Baked Potatoes Works
❓ Frequently Asked Questions About Shrimp and Old Bay Baked Potatoes
How do I ensure the shrimp stay pink and tender?
Cook the shrimp just until they turn opaque and slightly translucent—about 2 to 3 minutes per side for large shrimp. Overcooking makes them tough and gray. Use a meat thermometer to check for an internal temperature of 135°F (57°C). If you’re concerned about pinkness, serve immediately after cooking, as shrimp can darken slightly as they rest.
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Can I substitute white wine for Old Bay seasoning?
No, Old Bay is a blend of spices (paprika, black pepper, thyme, and more) that gives this dish its signature flavor. White wine can add acidity but won’t replicate the bold, savory depth of Old Bay. If you’re short on it, use a mix of ½ teaspoon dried Old Bay + ½ teaspoon smoked paprika for a similar effect.
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What’s the trick to keeping the sauce from separating?
For a silky sauce, whisk in the butter and Old Bay seasoning before adding the shrimp. Cooking the shrimp first (so they’re not overcooked) helps prevent the sauce from breaking. If it does separate, stir in a splash of cold water or broth to re-emulsify.
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How can I adapt this recipe for smaller shrimp (like 12–16 count per pound)?
Smaller shrimp cook faster—aim for 1 to 2 minutes per side and check for doneness with a fork. Overcrowding the pan can steam them instead of searing them, so cook in batches if needed. Adjust the sauce quantity proportionally, but keep the ratio of butter-to-Old Bay the same.
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Is it okay to use frozen shrimp?
Yes, but thaw them completely in the fridge first. Pat them dry with a paper towel to remove excess moisture before cooking—this helps them brown better. Frozen shrimp can also absorb more liquid, so reduce the sauce slightly to avoid a soupy result.
