Loaded Shrimp Baked Potato Recipe
If you’re looking for a dish that perfectly combines comforting baked potatoes with a rich, decadent seafood twist, then you’re in for a treat with this Loaded Shrimp Baked Potato Recipe. Imagine fluffy russet potatoes bursting open to reveal a creamy, cheesy Cajun shrimp sauce that’s both luxurious and packed with flavor. It’s the kind of meal that feels indulgent but is surprisingly straightforward to make. Whether you’re cooking for family or a cozy night in, this recipe turns everyday ingredients into something truly special and unforgettable.
Ingredients You’ll Need
The magic of this Loaded Shrimp Baked Potato Recipe lies in using simple yet thoughtfully chosen ingredients, each bringing its own unique touch to the final dish. These essentials provide a harmony of textures and flavors, from creamy cheeses and hearty shrimp to rustic vegetables and savory seasonings.
- Russet potatoes: The perfect baking potato with a starchy interior that becomes light and fluffy.
- Olive oil: For coating the potatoes to achieve a crisp, golden skin.
- Salt: Enhances all the flavors and seasons the potatoes thoroughly.
- Shrimp shells: Used to create a flavorful shrimp stock that deepens the seafood taste.
- Celery and carrot: Roughly chopped for a vegetable base that adds sweetness and earthiness.
- Onion: Brings a subtle aromatic foundation to the stock and sauce.
- Roasted garlic bouillon: Adds that cozy, savory depth to the broth.
- Water: For simmering the shrimp shells and vegetables to make the stock.
- Raw shrimp (peeled and deveined): The star protein, tender and flavorful when cooked just right.
- Heavy cream: To create a rich, velvety sauce that coats every bite.
- Butter: Adds indulgent silkiness and helps sauté garlic and shrimp.
- Minced garlic: Infuses punchy, aromatic notes into the sauce.
- Parmesan cheese: Brings sharp, nutty flavor and helps thicken the sauce.
- Asiago cheese: Adds a creamy, slightly tangy dimension to the cheesy blend.
- Broccoli: Chopped florets provide a fresh, green contrast and subtle crunch.
- Shrimp stock (optional): Used to adjust sauce consistency and deepen the seafood flavor.
- Cajun seasoning: Packs the sauce with vibrant warmth and a little kick.
- Fresh parsley: For a bright, herbaceous garnish.
- Lemon juice: Adds a zesty brightness that lifts the rich sauce.
How to Make Loaded Shrimp Baked Potato Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 425°F (220°C). Give your russet potatoes a good wash and pat them dry—this helps the skin crisp up nicely. Poke holes in each potato with a fork to allow steam to escape during baking. Rub them all over with olive oil, then sprinkle generously with salt for flavor and texture. Lay them out on a baking sheet and bake uncovered for about 50 to 60 minutes, or until a fork easily pierces to the center. This step creates the essential fluffy potato base that is key for the Loaded Shrimp Baked Potato Recipe.
Step 2: Prepare Shrimp Stock (Optional)
While the potatoes bake, you can make a flavorful shrimp stock to enrich your sauce. In a small pot, combine shrimp shells with chopped celery, carrot, onion, roasted garlic bouillon, and water. Let this simmer gently on low heat for 20 to 30 minutes to extract all the savory goodness. Once done, strain the liquid and set it aside. This homemade stock adds a deep, authentic seafood flavor that makes the final dish extra special, but if you’re short on time, you can skip this step.
Step 3: Make Cajun Shrimp Cream Sauce
Heat a skillet over medium-high heat and melt the butter. Toss in the shrimp, cooking just until they turn opaque and tender—this usually only takes a few minutes. Sprinkle the Cajun seasoning and lemon juice over the shrimp, stirring to coat evenly. Remove the shrimp to avoid overcooking later. In the same skillet, pour in the heavy cream and add Parmesan, Asiago, minced garlic, and chopped broccoli. Stir continuously and bring the sauce to a gentle boil, then reduce to a simmer, allowing the sauce to thicken beautifully. If it gets too thick, gradually mix in the shrimp stock until you reach the perfect creamy consistency. Finally, return the shrimp to the skillet and stir them through to meld all the flavors together.
Step 4: Assemble Loaded Shrimp Baked Potatoes
Once your potatoes are out of the oven, give them about 10 to 15 minutes to cool slightly so you don’t burn your fingers. Slice each potato open lengthwise and fluff the inside gently with a fork, mashing just a little to create a soft bed for the luscious shrimp cream sauce. Spoon the sauce generously over each potato, making sure to include plenty of shrimp. Sprinkle fresh chopped parsley on top for a touch of color and freshness. Serve warm, and get ready to enjoy one of the most comforting and flavorful meals you can make from scratch!
How to Serve Loaded Shrimp Baked Potato Recipe
Garnishes
Garnishing is your chance to add freshness and a bit of crunch to this creamy dish. A sprinkle of freshly chopped parsley or chives brings a pop of green and a lightly herbal note that cuts through the richness. If you want to add texture, a few toasted pine nuts or crispy fried shallots are fantastic options that elevate both presentation and taste.
Side Dishes
This dish is wonderfully hearty on its own, but if you want to round out your meal, consider a simple crisp green salad dressed with a light vinaigrette to balance the creamy, cheesy shrimp potatoes. Roasted asparagus or sautéed green beans studded with slivered almonds also pair beautifully, adding a fresh vegetable element without overpowering the main event.
Creative Ways to Present
For a fun twist, try serving the Loaded Shrimp Baked Potato Recipe on a platter for everyone to help themselves buffet-style. Or, scoop the creamy shrimp and potato mixture into small ramekins for individual servings that feel a bit more elegant. You could also hollow out the potatoes a bit more and use the removed potato flesh to create mini twice-baked potato cakes topped with shrimp sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, the temptation to eat every last bite is strong), store them in an airtight container in the fridge. The loaded potatoes with shrimp sauce should keep well for up to 2 to 3 days. Just make sure to cool them completely before refrigerating to keep the flavors fresh.
Freezing
Freezing this dish is possible but tricky because the sauce and potato texture might shift slightly after thawing. If you want to freeze, separate the shrimp cream sauce from the baked potatoes and store each in freezer-safe containers. The sauce can keep for up to 2 months frozen, and the potatoes for about a month. When ready to eat, thaw in the refrigerator overnight before reheating gently.
Reheating
To warm up leftovers, gently reheat the shrimp cream sauce in a skillet over low heat, stirring frequently to prevent separation and maintain that creamy texture. Reheat the baked potatoes in the oven at a low temperature (around 300°F or 150°C) until heated through, or microwave briefly if you’re short on time. Once both are hot, combine and serve immediately for a delightful second helping.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps ensure they sauté nicely and don’t steam in the pan, which can affect texture.
What’s the best potato for this dish?
Russet potatoes are ideal due to their fluffy interior and sturdy skin that crisps up well, making them perfect for baking and holding all the creamy goodness.
Can I make this recipe dairy-free?
Yes, you can substitute heavy cream with coconut cream or a plant-based cream alternative, and use dairy-free cheese substitutes. Keep in mind it will change the flavor slightly, but it will still be delicious.
Is the shrimp stock necessary?
The shrimp stock is optional but highly recommended because it adds an amazing depth and authenticity to the shrimp sauce. If pressed for time, you can use water or broth instead, but the flavor won’t be quite as robust.
How spicy is the Cajun seasoning in this recipe?
The Cajun seasoning adds a balanced warmth and subtle kick, but it’s not overwhelmingly spicy. You can adjust the amount or use a milder seasoning if you prefer less heat.
Final Thoughts
This Loaded Shrimp Baked Potato Recipe is truly a soulful dish that turns humble ingredients into a restaurant-quality experience at home. It’s creamy, flavorful, and full of those little touches—like homemade stock and zesty lemon—that make every bite spectacular. Whether you’re cooking for friends or treating yourself, I can’t recommend this recipe enough. Grab those potatoes and shrimp, and prepare for one of the most satisfying meals you’ll make this year!
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Loaded Shrimp Baked Potato Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
A decadent and flavorful Cajun-inspired recipe featuring baked russet potatoes loaded with a creamy, cheesy shrimp sauce made with fresh shrimp, Cajun seasoning, and a blend of Parmesan and Asiago cheeses. This comforting dish combines tender baked potatoes with rich shrimp cream sauce and fresh broccoli, perfect for an indulgent dinner.
Ingredients
Potatoes
- 4 medium-sized russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon salt
Shrimp Stock (Optional)
- 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 bouillon
- 1 cup water
Shrimp Cream Sauce
- 1 lb raw medium-sized shrimp, peeled and deveined
- 1.5–2 cups heavy cream
- 1 teaspoon butter
- 1 teaspoon minced garlic
- ½ cup Parmesan cheese
- ½ cup Asiago cheese
- 1 cup chopped broccoli
- ¼–½ cup shrimp stock (optional)
- 1 tablespoon Cajun seasoning
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice (juice from ½ a lemon)
Instructions
- Bake the Potatoes: Preheat your oven to 425°F (220°C). Clean and pat dry the potatoes. Poke holes in each potato using a fork. Rub potatoes with olive oil and salt, ensuring they are evenly coated. Place on a baking sheet and bake uncovered for 50-60 minutes or until tender in the center.
- Prepare Shrimp Stock (Optional): In a small pot, combine shrimp shells, celery, carrot, onion, roasted garlic bouillon, and water. Simmer on low heat for 20-30 minutes while preparing other ingredients. Strain the mixture through a fine sieve and set the stock aside for later use.
- Cook Shrimp: Heat a skillet over medium-high heat and melt the butter. Add the peeled and deveined shrimp and sauté until just cooked through, about 2-3 minutes per side. Sprinkle Cajun seasoning over the shrimp and add lemon juice. Remove the shrimp from the skillet to prevent overcooking.
- Make Cajun Shrimp Cream Sauce: In the same skillet, pour in the heavy cream and add Parmesan cheese, Asiago cheese, minced garlic, and chopped broccoli. Stir to combine and bring the mixture to a slow boil. Reduce the heat to low and simmer until the sauce thickens to a creamy consistency. If the sauce becomes too thick, gradually add shrimp stock to loosen it. Return the cooked shrimp to the skillet and stir gently to combine with the sauce.
- Assemble Loaded Shrimp Baked Potatoes: Once the potatoes are baked, let them cool slightly for 10-15 minutes. Slice each potato open lengthwise, fluff the insides gently with a fork, and slightly mash. Spoon the creamy shrimp sauce generously over each potato, topping with the cooked shrimp. Garnish with fresh parsley and serve warm.
Notes
- Using leftover shrimp shells to make stock adds rich shrimp flavor to the cream sauce but can be omitted if unavailable.
- Adjust Cajun seasoning to your preferred heat level for a milder or spicier dish.
- Add shrimp stock gradually to control the sauce thickness perfectly.
- Let baked potatoes cool slightly before slicing to avoid burning and to handle easily.
- Broccoli adds a nice texture and freshness to balance the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
