Shrimp Salad Stuffed Potatoes
Ingredients:
5 Baking Potatoes, scrubbed
Olive Oil
Sea Salt
1 lb. Shrimp, peeled and deveined
3/4 Cup Chopped Celery
1/2 Cup Chopped Scallions
¼ Cup Paleo Mayonnaise, plus more if desired
1 Tbsp. Lemon Juice
Salt, Pepper, and Smoked Paprika to taste
Lemon wedges for serving
Instructions
- Preheat your oven to 400°F and line a large baking sheet with aluminum foil
- Rub your potatoes with olive oil and season with salt
- Bake for one hour or until fork tender
- Remove from the oven and set aside until cool enough to handle
- Once cool, cut the top ¼ off the potato
- Using a spoon, scoop out the pulp from the potato and place in a bowl leaving a bit of pulp around the skin so the skin doesn’t rip. You aren’t going to use the pulp in this recipe. You can turn it into mashed potatoes using some compliant almond or coconut milk and ghee!
- Bring a large pot of salted water to a boil and cook shrimp until cooked through (2-3 minutes)
- Drain and rinse with cold water until cooled down
- Dry shrimp, remove tails, and cut into small chunks
- In a large bowl combine your celery, scallions, paleo mayo and lemon juice
- Stir in shrimp and season with salt, pepper, and ground black pepper to taste
- Stuff each potato evenly with shrimp filling
- Serve with lemon wedges
