Recipe updated 3.28.22
Make this Loaded Shrimp Baked Potato and upgrade from the classic baked potato! Flaky baked potatoes topped with a creamy Cajun sauce, broccoli and plump shrimp perfect for an easy weeknight meal.
If you like this recipe, you will love Dirty Jerk Shrimp and Grits, BBQ Chicken Stuffed Sweet Potatoes or Cajun Shrimp Deviled Eggs.Jump to Recipe
LOADED SHRIMP BAKED POTATO
My Mom gifted me a cookbook for my birthday last year filled with family and friend's recipes. I am diving my way through some of the recipes and putting my own spin on it!
To explain, baked potatoes have been around since the beginning of time. There are classic meals that start from this comforting starch and stuffing it with cream sauce and shrimp just sounds delicious, and it is! There are many ways to bake a potato, and today, I'm going to share a fail proof way to bake the perfect potato.
Additionally, these russet potatoes are oiled and salted, baked to a flaky and soft texture, topped with an easy cream sauce cooked with broccoli, plump shrimp and fresh herbs.
TIPS FOR BAKING THE PERFECT BAKED POTATOES
In detail, baking the perfect baked potato can be accomplished in many ways. Here is the method that works best:
- Line the baking sheet with parchment paper or aluminum foil.
- Thoroughly wash potatoes and also ensure they are completely dry before baking.
- Massage oil and salt on potatoes. This will entice you to want to eat the entire potato, skin and all! And you should! 🙂
- Bake potatoes uncovered, do not wrap in foil.
HOW TO MAKE THE PERFECT BAKED POTATOES
Preheat oven to 425 degrees and thoroughly clean potatoes, patting dry with a paper towel. Next, using a fork, poke holes all over potatoes. Then pour oil over potatoes, sprinkling with coarse salt and massage until fully covered.
Lastly, place potatoes on a lined baking sheet and bake uncovered for 50-60 minutes until cooked through to the center!
PROTIEN SUBSTITUTES FOR SHRIMP
If you prefer not to use shrimp, any of the items listed below coupled with the remainder of the recipe works perfectly! Simply substitute shrimp with:
- Fish (rockfish, catfish, whiting, etc.)
- Garbanzo Beans (chickpeas)
HOW TO MAKE SHRIMP STOCK
I always have leftover produce in the fridge and with that said, I used veggies I had on hand to make a quick shrimp stock to level up the flavor of the sauce. It is a sure way to use leftover items in your fridge and not letting them go to waste.
Lastly, you can omit this step all together as the stock will only be used "as needed".
This recipe is a few years old and after making this recipe several times, you certainly do not need to make the shrimp stock. With that said, I typically purchase shrimp with the shell on and because of that, will also use this instance to make stock (for now and later). Having homemade stock on hand really enhances flavors in sauces.
INGREDIENTS TO MAKE SHRIMP STOCK
There are a few items needed to make shrimp stock. As mentioned, you will need:
- Leftover shrimp shells.
- Veggies of your choice-Onion, Bell Pepper, Garlic, Celery, Carrot, etc.
HOW TO MAKE SHRIMP STOCK
Simply place the shrimp shells in a stock pot, add your veggies, water and bring to a low boil. Typically, for one pound of shrimp, add 1 to 1.5 cups of water. It's just that simple.
After the stock has come to a boil, simply simmer on low for at least thirty minutes. Lastly, when ready for use, strain stock with a fine mesh strainer only using liquid to add to any sauce. The stock will last for up to one month stored in an airtight container in the refrigerator!
HOW TO MAKE CREAM SAUCE FOR LOADED SHRIMP BAKED POTATO
The cream sauce comes together quickly, set aside ten minutes before the potatoes are baked through to prepare the sauce. The sauce is similar to the cream sauce used in my BBQ Smoked Chicken Mac & Cheese recipe, have you tried it? It's still one of my top favorite recipes around here!
HOW TO COOK CAJUN SHRIMP
First, peel and devein shrimp and set on paper towels to dry. Then, in a medium sized skillet on high heat, add butter and sauté shrimp. At the same time, add Cajun seasoning, fresh lemon juice and stir.
Next, remove shrimp from heat being careful not to overcook and set aside until ready for use. Then, add chopped broccoli to the pan.
ADD CREAM AND FINISH SAUCE
Pour about ¼ cup of water (or shrimp stock) and sauté broccoli for one to two minutes. Use a cooking utensil to scrap up any leftover bits from the cooked shrimp. Remember, there is flavor there!
Then, pour in cream, cheese and garlic, stirring until combined. At this instant, allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens. It is important to realize at this step is when you can use the prepared shrimp stock to add flavor and desired texture to the sauce.
If the sauce is too thick, simply pour ¼ cup of stock and stir. If the sauce is too thin, add more cream and stir!
Finally, add cooked shrimp back to cream sauce and stir. Adjust Cajun cream sauce flavor to your liking and set aside until further use.
HOW TO ASSEMBLE LOADED SHRIMP BAKED POTATO
When potatoes are done, allow to rest for 10-15 minutes. Once cooled, cut slits into potatoes and flake the flesh removing potatoes from the skin. Next, pour cream sauce over potatoes and top with cajun shrimp.
Lastly, garnish with fresh parsley and enjoy!
HOW TO STORE LOADED SHRIMP BAKED POTATO
I'm going to go out on a limb and guess you won't have any leftovers, trust me! Nevertheless if you do, tightly wrap the potatoes in aluminum foil and store in the fridge separately from the cajun cream sauce.
When you're ready to reheat, bake the potato wrapped in foil at 350 degrees for 20 minutes until warm through the center.
HOW TO REHEAT THE CAJUN CREAM SAUCE
In a small sauce pot, pour leftover sauce into pot on medium heat and store until sauce returns to a creamy texture. If sauce is too thin, add up to ¼ cup to ½ cup of cream.
However, if the sauce is too thick, begin by adding ¼ cup of stock to the sauce until desired consistency is reached.
EASY WEEKNIGHT DINNER IDEAS!
BBQ Chicken Stuffed Sweet Potatoes
BBQ Smoked Chicken Mac & Cheese
How to Make Loaded Shrimp Baked Potato
Perfect Baked Potatoes
- 4 Medium Sized Russet Potatoes
- 1 tablespoon Olive Oil
- 1 tablespoon Salt
- Leftover Shrimp Shells
- 2-3 Sticks of Celery roughly chopped
- 2-3 Sticks of Carrot roughly chopped
- ½ cup Onion roughly chopped
- 1 tablespoon Roasted Garlic Boullion
- 1 cup Water
Cajun Shrimp Cream Sauce
- 1 lb Raw Medium Sized Shrimp
- 1.5-2 cups Heavy Cream
- 1 tsp Butter
- 1 teaspoon Garlic
- ½ cup Parmesan Cheese
- ½ cup Asiago Cheese
- 1 cup Chopped Broccoli
- ¼-1/2 cup Shrimp Stock optional
- 1 tbsp Cajun Seasoning
- 1 tablespoon Parsley
- 1 tablespoon Lemon Juice ½ of lemon
Perfect Baked Potatoes
- Preheat oven to 425 degrees.
- Thoroughly clean potatoes and pat dry with a paper towel.
- Using a fork, poke holes all over potatoes.
- Pour oil over potatoes, sprinkle with salt and massage until fully covered.
- Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center.
- In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon and stir.
- Simmer on low for 20-30 minutes covered while preparing recipe.
Cajun Shrimp Cream Shrimp Sauce
- Peel and devein shrimp and set on paper towels to dry.
- In a medium sized skillet on high heat, add butter and sauté shrimp.
- Add Cajun seasoning and fresh lemon juice and stir.
- Remove shrimp from heat being careful not to overcook and set aside until ready for use.
- Pour in cream, cheeses, garlic and broccoli, stirring until combined.
- Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens.
- Add cooked shrimp back to cream sauce and stir.
- Pour in shrimp stock to loosen sauce if it's too thick and simmer until ready to serve.
Cajun-Cream Shrimp Stuffed Potatoes Assembly
- When potatoes are done, allow to rest for 10-15 minutes.
- Cut slits into potatoes and flake the flesh removing potatoes from the skin.
- Pour cream sauce over potatoes and top with cajun shrimp.
- Garnish with fresh parsley and enjoy!
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