If you’re craving a dish that is both comforting and bursting with bold flavors, the Loaded Shrimp Baked Potato Recipe is an absolute game changer. Imagine fluffy, perfectly baked russet potatoes smothered in a rich, creamy Cajun shrimp sauce, layered with gooey cheeses and fresh broccoli, and finished off with zesty lemon and aromatic herbs. This dish marries familiar, homey elements with a gourmet seafood twist that will make your taste buds dance. Whether you’re cooking for a cozy dinner or impressing friends, this recipe elevates the classic loaded potato into something irresistibly special.
Ingredients You’ll Need
To create this unforgettable loaded shrimp baked potato, you’ll want to gather a handful of simple yet essential ingredients. Each plays a key role, from the creamy texture of heavy cream enriching the sauce to the fresh crunch of broccoli adding color and balance. These components together create the perfect harmony of flavors and textures.
- 4 medium-sized russet potatoes: The ideal base for baking, providing a fluffy interior that soaks up all the savory sauce.
- 1 tablespoon olive oil: Used to coat the potatoes, helping to achieve a crispy and flavorful skin.
- 1 tablespoon salt: Essential for seasoning both the potatoes and bringing out the shrimp stock flavors.
- Leftover shrimp shells: Perfect for making a rich, homemade shrimp stock that deepens the seafood flavor.
- 2-3 sticks of celery, roughly chopped: Adds aromatic depth for the shrimp stock.
- 2-3 sticks of carrot, roughly chopped: Sweetness and body to the stock.
- ½ cup onion, roughly chopped: Brings subtle sharpness and complexity to the broth.
- 1 tablespoon roasted garlic bouillon: Boosts the umami and garlicky richness of the stock.
- 1 cup water: Base for simmering the shrimp stock.
- 1 lb raw medium-sized shrimp, peeled and deveined: Succulent, tender shrimp are the star protein in this recipe.
- 1.5-2 cups heavy cream: Creates the luscious, decadent sauce that coats the potatoes and shrimp.
- 1 teaspoon butter: Adds silky richness and helps sauté the shrimp.
- 1 teaspoon minced garlic: Fresh garlic elevates the savory flavor punch.
- ½ cup Parmesan cheese: Sharp and nutty, this cheese melts beautifully into the sauce.
- ½ cup Asiago cheese: Offers a hint of tang and depth, complimenting the Parmesan perfectly.
- 1 cup chopped broccoli: Adds vibrant color and a slight crunch for balance in texture.
- ¼-½ cup shrimp stock (optional): Keeps the cream sauce silky if it gets too thick, enhancing shrimp flavor.
- 1 tablespoon Cajun seasoning: Infuses the shrimp and sauce with warmth and a subtle kick.
- 1 tablespoon fresh parsley: Provides a fresh, herbaceous finish.
- 1 tablespoon lemon juice: Adds brightness and acidity, perfectly cutting through the richness.
How to Make Loaded Shrimp Baked Potato Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 425°F (220°C). Clean and dry the russet potatoes thoroughly, then prick them all over with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle evenly with salt, giving the skin a nice seasoning and crisp texture once baked. Place the potatoes on a baking sheet and slide them into the oven. Bake uncovered for about 50 to 60 minutes, or until the potatoes are tender all the way through. This hands-off step ensures you get that fluffy interior every time.
Step 2: Prepare the Shrimp Stock (Optional)
While the potatoes bake, you can make a quick shrimp stock that will impart an incredible depth of flavor to your sauce. In a small pot, combine the leftover shrimp shells, celery, carrot, onion, roasted garlic bouillon, and a cup of water. Set the heat to low and let everything simmer together gently for 20 to 30 minutes, allowing the flavors to meld. Once done, strain the stock and set it aside. This step is optional but highly recommended for anyone looking to maximize that rich seafood flavor.
Step 3: Make Cajun Shrimp Cream Sauce
Next, heat a skillet over medium-high heat and add butter. Toss in the raw shrimp and sauté until they are just cooked through, about 2 to 3 minutes depending on their size. Sprinkle the Cajun seasoning on top for that perfect spicy touch, then add the fresh lemon juice. Remove the shrimp from the pan to avoid overcooking, then pour in the heavy cream along with the Parmesan and Asiago cheeses, minced garlic, and chopped broccoli. Bring the mixture to a gentle boil before lowering the heat to a simmer. Stir frequently as the sauce thickens to a creamy perfection. If the sauce thickens too much, gradually stir in the shrimp stock to keep it silky. Finally, return the shrimp to the pan and fold them into the luscious sauce.
Step 4: Assemble Loaded Shrimp Baked Potatoes
Once your potatoes are perfectly baked and have cooled for about 10 to 15 minutes, slice them open lengthwise. Fluff the insides with a fork, creating a fluffy bed ready to soak up all that creamy goodness. Spoon generous amounts of the shrimp cream sauce right over the potatoes, making sure the tender shrimp and cheesy broccoli are evenly distributed. Garnish with a sprinkle of fresh parsley and serve while warm. This final assembly is what brings the magic together in this decadent Loaded Shrimp Baked Potato Recipe.
How to Serve Loaded Shrimp Baked Potato Recipe
Garnishes
Fresh parsley is a classic finishing touch, adding a burst of herbal brightness that contrasts beautifully with the creamy sauce. For a little more texture and color, try topping with chopped green onions or finely diced red bell pepper. A light dusting of smoked paprika can also add a subtle smoky note and enhance the visual appeal.
Side Dishes
This Loaded Shrimp Baked Potato Recipe is quite rich on its own, so pairing it with light, refreshing sides works best. Think crisp garden salads with a tangy vinaigrette or steamed green beans with lemon zest. A simple coleslaw with a citrusy dressing can also cut through the creaminess while adding satisfying crunch.
Creative Ways to Present
For a fun twist, you can serve this in a cast iron skillet straight from the stove to the table for rustic charm and excellent heat retention. Alternatively, halving the potatoes and arranging them on a large platter creates an inviting shareable platter for dinner parties. Drizzling a little extra Cajun seasoning oil or a squeeze of fresh lemon juice at the end can also elevate the presentation and taste.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover loaded shrimp baked potatoes, store them in an airtight container in the refrigerator. The creamy shrimp sauce may thicken as it chills, but don’t worry, a little reheating with a splash of milk or stock will bring it back to life.
Freezing
While the potatoes themselves don’t freeze particularly well once baked due to texture changes, you can freeze the shrimp cream sauce separately. Store the sauce in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
To reheat leftovers, place the loaded potato on a baking tray and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. For the shrimp cream sauce, warm gently in a saucepan over medium-low heat, stirring frequently and adding a little liquid if the sauce has thickened. Combining the two just before serving ensures the best texture and flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sauté nicely without becoming watery and prevents changes to the sauce’s consistency.
Is it necessary to make the shrimp stock?
The shrimp stock is optional but highly recommended because it amps up the seafood flavor in the sauce wonderfully. If you’re short on time or shells, the dish will still taste delicious without it.
Can I substitute other cheeses?
Yes! Parmesan and Asiago bring great flavor, but you can swap in Pecorino Romano or a sharp cheddar for a different cheesy profile. Just keep an eye on melting properties and saltiness.
How spicy is the Loaded Shrimp Baked Potato Recipe?
The Cajun seasoning adds a warm, gentle kick that complements the creaminess without overwhelming it. You can always adjust the amount or choose milder seasoning to suit your heat preference.
What can I use if I don’t have russet potatoes?
Russets work best because of their fluffy interior, but large Yukon Gold potatoes are a good alternative. They’re a bit waxier but still bake nicely and absorb the sauce well.
Final Thoughts
There is something truly special about combining the humble baked potato with a rich, spicy shrimp cream sauce that makes the Loaded Shrimp Baked Potato Recipe one of my absolute favorites to prepare when I want a cozy yet impressive meal. It balances comfort and elegance perfectly, delivering stunning flavors with every bite. If you decide to give this recipe a try, I promise it will become a cherished staple in your cooking rotation!
Print
Loaded Shrimp Baked Potato Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Description
This Loaded Shrimp Baked Potato recipe features tender baked russet potatoes topped with a rich, creamy Cajun shrimp sauce made with Parmesan, Asiago cheese, and fresh vegetables. The dish is enhanced by a flavorful homemade shrimp stock and garnished with parsley and lemon juice for a decadent and satisfying meal perfect for seafood lovers craving a comforting, hearty 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
Cajun 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 you prepare the other ingredients. Strain the mixture to remove solids and set the shrimp stock aside for later use.
- Cook the 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 the Cajun seasoning over the shrimp, add the lemon juice, then remove the shrimp from the skillet to prevent overcooking.
- Make the Cajun Cream Sauce: In the same skillet, add the heavy cream, Parmesan cheese, Asiago cheese, minced garlic, and chopped broccoli. Stir well and bring to a slow boil. Reduce heat to a simmer and cook until the sauce thickens, stirring occasionally. If the sauce becomes too thick, add shrimp stock gradually to loosen it.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet with the thickened cream sauce and stir gently to combine all ingredients, allowing the flavors to meld for 1-2 minutes on low heat.
- Assemble the 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 with a fork, and mash slightly to create a soft interior. Spoon the creamy Cajun shrimp sauce generously over each potato, ensuring ample shrimp and sauce in each serving.
- Garnish and Serve: Sprinkle fresh chopped parsley over the loaded potatoes for a burst of color and freshness. Serve immediately while warm and enjoy this decadent, flavorful Cajun-inspired seafood dish.
Notes
- For extra flavor, use homemade shrimp stock, but you can omit it if short on time.
- Adjust Cajun seasoning to taste depending on spice preference.
- Be careful not to overcook shrimp to keep them tender and juicy.
- Russet potatoes are preferred for baking due to their fluffy interiors.
- Serve with a side salad or steamed vegetables for a complete meal.
