The loaded shrimp baked potato is an upgrade from the classic baked potato! Perfectly crisp baked potatoes are topped with a creamy cajun sauce, broccoli, and succulent shrimp for an easy weeknight meal.
If you like this recipe, try these other stuffed potato recipes. Baked Potato with Steak and Rich Blue Cheese Sauce, BBQ Chicken Stuffed Sweet Potatoes and Chili Baked Potatoes!
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EASY LOADED SHRIMP BAKED POTATO
Loaded baked potato recipes take a classic baked potato and make it even more satisfying. This easy loaded shrimp baked potato recipe is no exception. You've probably seen variations of it across TikTok. Perfectly baked potatoes are stuffed with cajun shrimp swimming in a lusciously creamy sauce with broccoli and fresh herbs.
There are many ways to bake a potato. With this cajun shrimp baked potato recipe, you will also learn a fail-proof way to bake the perfect potato and make seafood stock.
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Why You'll Love This Loaded Shrimp Baked Potato Recipe
- An Instant Upgrade. This dish is restaurant quality. Serve this at any gathering and your guests will definitely be impressed by the taste and presentation.
- Great Comfort Food. There are classic meals that start from this comforting starch and stuffing it with cream sauce and shrimp is a delicious way to get cozy.
- Common Ingredients. Chances are, you already have the bulk of the ingredients. And making the seafood stock for the cajun sauce is a resourceful way to use up produce in the fridge before it goes bad.
Ingredients
This recipe has three components: baked potato, shrimp stock (optional but highly recommended), and cajun shrimp cream sauce.
Perfect Baked Potatoes
- Medium Sized Russet Potatoes. Russets are sturdy enough to withhold the saucy shrimp topping.
- Olive Oil. This creates a perfectly crisp potato skin.
- Salt. To taste.
Shrimp Stock
- Leftover Shrimp Shells. This is the essence of the flavor.
- Vegetables. Roughly chopped celery, carrots, and onion.
- Roasted Garlic Boullion. For concentrated garlic flavor.
- Water. The liquid base of the seafood stock.
Cajun Shrimp Cream Sauce
- Raw Medium Sized Shrimp. This protein cooks very quickly.
- Heavy Cream. For a luscious, creamy sauce, you need full-fat dairy.
- Butter. This contributes to the velvety quality of the sauce.
- Garlic. I can't imagine a good seafood dish without garlic.
- Cheese. I use parmesan cheese and asiago cheese.
- Chopped Broccoli. For added nutrients, add this. It is very complementary to the sauce and potatoes.
- Shrimp Stock. This is optional but adds a more concentrated flavor and evens out a sauce that has gotten too thick.
- Cajun Seasoning. For a bold, slightly spicy flavor.
- Parsley. For a pop of color and fresh herby taste.
- Lemon Juice. The citrus brightens the overall flavor.
How to Make Loaded Shrimp Baked Potatoes
Begin baking potatoes. While they are cooking in the oven, cook the shrimp and prepare your sauce. Once the potatoes have baked and cooled down, slice them open and assemble each creamy shrimp baked potato.
How To Bake the Perfect Baked Potatoes
Line the baking sheet with parchment paper or aluminum foil. Preheat oven to 425 degrees and thoroughly clean potatoes, patting dry with a paper towel.
Next, using a fork, poke holes all over the 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 (do not wrap in aluminum foil) for 50-60 minutes until cooked through to the center!
How to Make Shrimp Stock (Optional Step)
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 let them go to waste.
Alternatively, you can omit this step altogether as the stock will only be used "as needed." 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.
Simply place the shrimp shells in a stock pot, add your veggies ans water then bring it to a low boil. For every pound of shrimp, add 1 to 1.5 cups of water.
After the stock has come to a boil, simmer on low for at least 30 minutes. Lastly, when ready for use, strain stock with a fine mesh strainer and add this liquid to any sauce. The stock will last for up to one month stored in an airtight container in the refrigerator.
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.
Make Cream Sauce for Loaded Shrimp Baked Potato
The cream sauce comes together quickly, set aside 10 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.
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!
Protein 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.)
- Crab
- Crawfish
- Chicken
- Sausage
- Garbanzo Beans (chickpeas)
How to Store Leftovers
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.
To warm the cajun cream sauce, reheat it in a small sauce pot on medium heat and stir until the sauce returns to a creamy texture. If the 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.
FAQ
Why do restaurants put salt on the outside of baked potatoes?
This method is popular amongst chefs because rubbing salt all over the potato skin draws moisture out of the potato, resulting in crispy skin and a fluffy, tender inside.
Do you have to pierce potatoes before baking in oven?
Piercing potatoes before baking them allows any steam or excess moisture to escape.
Should the potatoes be covered as they bake?
No. We want crispy baked potatoes but if they are covered, they will steam, soften, and become soggy.
I HOPE YOU ENJOY THIS LOADED SHRIMP BAKED POTATO RECIPE!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
How to Make Loaded Shrimp Baked Potato
Ingredients
Perfect Baked Potatoes
- 4 Medium Sized Russet Potatoes
- 1 tablespoon Olive Oil
- 1 tablespoon Salt
Shrimp Stock
- 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
Instructions
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.
Shrimp Stock
- 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!
If you like this recipe, try these other stuffed potato recipes!
BBQ Chicken Stuffed Sweet Potatoes
Mellissa says
These were fantastic, exactly what I was looking for. My only substitution was born out of laziness: a swiss/gruyere mix because I already had it on hand, and didn't want to shred more cheese. Do not skip the shrimp stock- you won't regret it, and these are also heated deliciously for lunch the next day. Perfection, thank you so much! 🙂