Loaded Shrimp Baked Potato Recipe

If you’re craving a dinner that feels restaurant-worthy but still comforting and homemade, this Loaded Shrimp Baked Potato Recipe is about to become a new favorite. Imagine fluffy, oven-baked russet potatoes split open and generously smothered with a creamy Cajun shrimp sauce, melted Parmesan and Asiago cheese, and tender bites of shrimp with pops of fresh broccoli.

It’s the kind of dish that’s perfect for cozy family dinners, indulgent weekend meals, or when you want to impress without spending all day in the kitchen. Rich, savory, and deeply satisfying, this recipe turns a simple baked potato into a bold, flavor-packed main course.

Why You’ll Love This Recipe

• Comfort food with a twist – classic baked potatoes meet creamy Cajun shrimp.
• Hearty and filling – a complete meal in one loaded potato.
• Big, bold flavor – cheesy, garlicky, lightly spicy, and ultra-creamy.
• Great for entertaining – impressive presentation with simple steps.
• Customizable heat level – easy to make mild or spicy.

Ingredients

Potatoes

• 4 medium russet potatoes – the fluffy, sturdy base that holds all that creamy topping.
• 1 tablespoon olive oil – helps crisp the skins and adds subtle richness.
• 1 tablespoon salt – seasons the skins and enhances the potato flavor.

Shrimp Stock (Optional, but Flavor-Boosting)

• Leftover shrimp shells – create a deep, seafood-rich base.
• 2–3 celery sticks, chopped – adds light herbal sweetness.
• 2–3 carrot sticks, chopped – balances with gentle natural sweetness.
• ½ cup chopped onion – builds savory depth.
• 1 tablespoon roasted garlic bouillon – boosts umami and aroma.
• 1 cup water – the foundation of the stock.

Shrimp Cream Sauce

• 1 lb raw medium shrimp, peeled and deveined – tender, juicy protein.
• 1½–2 cups heavy cream – creates the rich, silky sauce.
• 1 teaspoon butter – adds smoothness and flavor.
• 1 teaspoon minced garlic – aromatic and savory.
• ½ cup Parmesan cheese – salty, nutty sharpness.
• ½ cup Asiago cheese – bold, slightly tangy depth.
• 1 cup chopped broccoli – freshness, color, and texture.
• ¼–½ cup shrimp stock (optional) – loosens and flavors the sauce.
• 1 tablespoon Cajun seasoning – smoky, mildly spicy character.
• 1 tablespoon fresh parsley – bright, fresh finish.
• 1 tablespoon lemon juice – lifts and balances the richness.

How to Make Loaded Shrimp Baked Potatoes

Prep the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Scrub and dry the potatoes, then poke several holes in each with a fork.
3. Rub with olive oil and salt, coating evenly.
4. Place directly on a baking sheet and bake 50–60 minutes, until tender when pierced.

Tip: Crispy skins and fluffy centers make the best loaded baked potatoes.

Make the Shrimp Stock (Optional)

1. Add shrimp shells, celery, carrot, onion, garlic bouillon, and water to a small pot.
2. Simmer gently for 20–30 minutes.
3. Strain and set aside.

Tip: This step deepens the shrimp flavor, but the recipe is still delicious without it.

Cook the Shrimp

1. Heat a skillet over medium-high heat and melt the butter.
2. Add shrimp and cook 2–3 minutes per side, just until pink and opaque.
3. Sprinkle with Cajun seasoning and lemon juice.
4. Remove shrimp from the skillet to prevent overcooking.

Make the Cajun Shrimp Cream Sauce

1. In the same skillet, add heavy cream, garlic, Parmesan, Asiago, and broccoli.
2. Bring to a gentle boil, then reduce heat and simmer until thick and creamy.
3. Stir in shrimp stock a little at a time if needed.
4. Return shrimp to the pan and gently combine.

Tip: Keep the heat low to avoid breaking the cream sauce.

Assemble the Loaded Shrimp Baked Potatoes

1. Let baked potatoes cool slightly, then slice lengthwise.
2. Fluff the insides gently with a fork.
3. Spoon the creamy shrimp sauce generously over each potato.
4. Garnish with parsley and serve warm.

Tips for Success

• Don’t overcook the shrimp; they finish cooking in the sauce.
• Add stock slowly to control thickness.
• Taste before serving and adjust Cajun seasoning or lemon juice.
• Let potatoes rest before slicing to avoid burning and to keep the flesh fluffy.

Equipment Needed

• Baking sheet
• Oven
• Large skillet
• Small pot (for stock)
• Fine sieve or strainer
• Knife and cutting board
• Fork and spoon

No sieve? A fine mesh colander lined with paper towel works too.

Recipe Variations

• Extra Spicy Cajun Shrimp Potatoes: Add cayenne or chili flakes.
• Cheesy Garlic Lovers Version: Mix in mozzarella or white cheddar.
• Surf & Turf Style: Add halal beef or turkey sausage slices.
• Veggie-Loaded Twist: Stir in mushrooms, spinach, or roasted peppers.

Serving Suggestions

• Pair with a crisp green salad and lemon vinaigrette.
• Serve alongside garlic bread or soft dinner rolls.
• Finish with a sprinkle of extra cheese or cracked black pepper.
• Great as a main dish or a show-stopping side for gatherings.

FAQs

Can I make this recipe ahead of time?
Yes. Prepare the shrimp sauce in advance and store refrigerated for up to 2 days. Reheat gently and assemble with freshly baked potatoes.

How do I store leftovers?
Store shrimp and potatoes separately in airtight containers for up to 2 days.

Can I use frozen shrimp?
Absolutely. Thaw fully and pat dry before cooking.

Is this recipe very spicy?
It’s mildly spicy. Reduce Cajun seasoning for a gentler flavor.

What can I use instead of heavy cream?
Half-and-half works, but the sauce will be thinner. Simmer longer to thicken.

Final Thoughts

This homemade loaded shrimp baked potato recipe proves that simple ingredients can turn into something truly indulgent. Creamy, cheesy, aromatic, and deeply satisfying, it’s the kind of dish that brings people together around the table and turns an ordinary night into something special.

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