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Loaded Shrimp Baked Potato on a black dining plate with extra shrimp in cream sauce and shredded cheese around image for styling purposes. The image of the baked potato is zoomed in to solely focus on one potato.

How to Make Loaded Shrimp Baked Potato

Carita
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Cajun
Servings 4 people

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!
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