This shrimp baked potato is not only easy but the cajun sauce makes this the best loaded baked potato yet! Perfect as a main course, lunch, or even an appetizer for a dinner party.
Quick Overview: Bake the potatoes in the oven at 425 degrees and cook the shrimp on the stovetop as well as the creamy cajun sauce, and pour over the cooked baked potato.
This potato recipe is a great way to make a perfect meal for a weeknight dinner, and fancy enough to serve guests, and will impress anyone that sits down to enjoy a hearty meal.
Pair it with a dish such as this steak recipe or even something like these grilled ribs, and it will be a well-rounded dish that’s sure to please!
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Ingredients
It may look like there’s a lot to this recipe but there’s really not! However each ingredient plays a large role to give it the amazing flavor!
Potatoes
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon kosher salt (or course salt)
Creamy Shrimp Sauce:
- 2 tablespoons unsalted butter, divided
- 1 pound raw medium shrimp, cleaned and shelled
- 1 tablespoon Cajun seasoning
- ½ teaspoon Old Bay seasoning
- 1 tablespoon minced garlic
- 1 teaspoon seafood bouillon, optional
- 2 cups heavy cream
- ½ cup Parmesan cheese, shredded
- ½ cup Asiago cheese, shredded
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped – optional
- 1 green onions, sliced – optional
Make sure to see the full recipe card toward the bottom of this post for all of the ingredients and instructions all in one place!
Instructions
It’s simple to make these loaded shrimp potatoes but I still want to walk you through the steps in case you find it helpful to achieve best results!
- First, preheat the oven to 425°.
- Next, rub the potatoes with the olive oil and salt. Place potatoes on a baking sheet, lined with parchment paper, and bake for 50 – 60 minutes, until a fork can easily be inserted into the middle of the potato.
- While the potatoes are baking, melt a tablespoon of butter in a saute pan (big enough to hold the sauce you’ll cook next) on the stovetop, and cook the shrimp over medium heat for 2 minutes on each side or until they turn pink. Season the shrimp with the cajun seasoning and the Old Bay spice.
Remove shrimp from the pan so it does not continue to cook and become rubbery, and so you can make the Cajun sauce.
- Melt the remaining butter in the same sauce pan and cook the garlic for 1 minute, then stir in the bouillon and heavy cream. Heat until it starts to simmer.
- Remove from the heat and stir in the parmesan and asiago cheese and the lemon juice. Add the shrimp back into the sauce and stir to coat.
- Cut the baked potatoes open, by splitting end to end, without cutting all the way down (this will form a bowl for the shrimp to rest in), and spoon the shrimp mixture over the potatoes, to get a stuffed baked potato.
- Top with parsley and green onion, if desired. Serve.
Topping Ideas
Although we love the recipe just the way it’s listed, you may find that you’d love other toppings such as:
- sour cream
- paprika
- black pepper
- more Cajun seasoning
- garlic powder
- melted butter
- cheese sauce
- bacon bits
- red pepper flakes
- hot sauce
Substitutions
If you find that you’re missing ingredients, there are some substitutions you can make! For instance:
- Potatoes: We find that russet potatoes are best for baking but you can use different kinds
- Shrimp: Feel free to use a different size of shrimp if needed. Just know that you may want to use more if using smaller shrimp, and less if larger shrimp.
- Bouillon: If you have trouble finding seafood bouillon, you can use chicken bouillon instead.
Storage
If you have leftover potatoes and shrimp, store them separately in an airtight container in the refrigerator for up to 3-4 days.
Top Tips
- Do not wrap the potatoes in tin foil, so they’ll get a nice crispy skin on them, which adds to the flavor!
- Do not overcook the shrimp or they’ll become too rubbery.
- For a “Wow” factor, leave the tails on a few of the shrimp and place them on top of the sauce when serving.
- To allow the sauce to absorb even better, use a fork to fluff the potato middles before topping with the creamy shrimp sauce.
FAQs
It takes 50-60 minutes or until a fork can be inserted in the middle easily.
Do not wrap in aluminum foil for this recipe, so it will develop a nice, crispy skin.
You can. If overcooked, it can become hard like it does before even cooking.
Related Recipes
If you love seafood recipes like this one, I know you’re also going to love this bang bang shrimp, popular fried shrimp, grilled shrimp, air fryer tilapia, and shrimp macaroni salad!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Shrimp Baked Potato
Video
Ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon kosher salt or course salt
- 2 Tablespoons butter divided
- 1 pound raw, medium shrimp peeled and deveined
- 1 tablespoon Cajun seasoning we used "Slap ya Mama" but any will do
- ½ teaspoon Old Bay seasoning
- 1 Tablespoon minced garlic
- 1 teaspoon seafood bouillon optional but fantastic
- 2 cups heavy cream
- ½ cup Parmesan cheese shredded
- ½ cup Asiago cheese shredded
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh parsley chopped, optional
- 1 green onion chopped, optional
Instructions
- First, preheat the oven to 425°.
- Next, rub the potatoes with the olive oil and salt. Place potatoes on a baking sheet, lined with parchment paper, and bake for 50 – 60 minutes, until a fork can easily be inserted into the middle of the potato.
- While the potatoes are baking, melt a tablespoon of butter in a frying pan (big enough to hold the sauce you'll cook next) on the stovetop, and cook the shrimp for 2 minutes on each side or until they turn pink.
- Season the shrimp with the cajun seasoning and the Old Bay spice. Remove shrimp from the pan so it does not continue to cook and become rubbery, and so you can make the Cajun sauce.
- Melt the remaining butter in the same frying pan and cook the garlic for 1 minute, then stir in the bouillon and heavy cream. Heat until it starts to simmer. Remove from the heat and stir in the parmesan and asiago cheese and the lemon juice.
- Add the shrimp back into the sauce and stir to coat.
- Cut the baked potatoes open, by splitting end to end, without cutting all the way down (this will form a bowl for the shrimp to rest in), and spoon the shrimp and sauce over the potatoes.
- Top with parsley and green onion, if desired. Serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Amy Riley says
This is absolutely delicious ❤️ We served it for my husband’s Mother Day Bruch ❤️ Will definitely be serving it again 😍
Jessica says
Oh yum! What a great idea!
Misty says
OMG These are amazing!!! I cooked the potatoes in the air fryer. It was very easy to make. Since these are my lunch for the week I’m keeping the shrimp & sauce separate from the potatoes until I’m ready to hear them up. There’s so much flavor to it & it’s so filling. The heat level is perfect for me but you could easily add more cayenne pepper to make it spicier.
Jessica says
Hi Misty! I’m so glad that you liked these shrimp potatoes! Eating them for lunch is such a great idea, thank you for sharing!
Kristyn says
Now, this is a baked potato!! Hearty & flavorful! If you love shrimp & baked potatoes, then you need to try this!
Allyson Zea says
This is so decadent and absolutely delicious! I can’t wait to eat this all the time!
Melissa says
Great recipe – so yummy to with the shrimp – my family really enjoyed this!