These loaded shrimp baked potatoes are a seafood lover’s dream, combining the rich flavors of perfectly baked potatoes with a decadent creamy Cajun shrimp sauce. This restaurant quality seafood baked potato recipe will be one to add to your regular menu rotation!
Table of Contents
Why Love This Recipe
Incredible Flavor: The marriage of fluffy cheesy baked potatoes and the creamy Cajun shrimp sauce is a match made in heaven.
Satisfying and Filling: These loaded shrimp baked potatoes are hearty enough to be a meal. Add some steamed veggies like broccoli and cauliflower and you have a satisfying dinner.
Impressive Presentation: I mean, c’mon. Don’t these babies look mouthwatering and stunning?
Versatile: You can customize these potatoes to your liking, making them perfect for picky eaters or those with dietary restrictions.
Ingredients Needed for Seafood Stuffed Potatoes
For the Potatoes:
- Russet Potatoes: Russet potatoes are the perfect choice for baked potatoes. They have a fluffy texture when baked and a mild, earthy flavor.
- Avocado Oil: We’ll use to coat the potatoes with oil before baking so feel free to use any oil you prefer. Olive oil is a great alternative.
- Salt: A dash of salt will enhance the natural flavor of the potato skin which is perfect for those who devour the entire potato! It also helps to draw out moisture from the potatoes during baking, contributing to that perfect texture.
For the Creamy Cajun Shrimp Sauce:
- Large Shrimp: Peeled and deveined. You can leave the tails if you’d like. They’ll add additional flavor plus your dish will look even fancier.
- Onion: I used red onion but you can use other varieties such as yellow, white and even shallots.
- Garlic: I consider garlic a superstar. It’ll infuse our sauce with a rich, aromatic flavor. Seasonings: I used Cajun Seasoning, celery seeds, paprika, garlic powder, parsley, salt and pepper throughout this recipe.
- Avocado Oil: Avocado oil not only adds to the overall richness of the sauce but also helps to sauté the shrimp with a gorgeous sear before adding butter.
- Butter: You can’t make shrimp without butter! Well, at least you shouldn’t. It also contributes creaminess and a luxurious texture to the sauce.
- Chicken Bouillon: This ingredient is optional. I used Better Than Bouillon’s Chicken Base: This concentrated chicken base is my secret ingredient for boosting the savory depth in most of my sauces.
- Water: Water helps to create the base of the sauce. You can also use chicken broth. Since I added bouillon, I opted for plain ol water.
- Heavy Cream: Heavy cream brings indulgence and creaminess to our sauce.
- Hot Sauce: For those who like a bit of heat, hot sauce adds a slight kick plus a bit of acidity to the sauce.
- Cheddar Cheese and Parmesan Cheese: The final touch that melts into the sauce, adding a cheesy richness and a creamy consistency.
- Green Onions: Fresh green onions provide a burst of freshness and a mild onion flavor, along with a pop of color as a garnish.
How to Make Seafood Stuffed Baked Potatoes
Bake the Potatoes
Preheat oven to 375°F.
Wash russet potatoes with water and pat them dry with a paper towel.
Using a fork, poke several holes in each potato. Rub the potatoes with avocado oil and then sprinkle with salt.
Place the prepared potatoes on a baking sheet lined with parchment paper or a rack with a grill. Bake potatoes for about an hour or until they are tender.
Sautee the Shrimp
In a bowl, drizzle avocado oil over clean, dry shrimp. Season with cajun seasoning, paprika, salt, pepper and onion powder.
In a skillet or frying pan over medium high heat, add avocado oil, Once heated add shrimp to the pan in one layer. After about a minute, turn the heat to medium and add butter. Cook for another minute, then flip shrimp and saute the other side for another 1-2 minutes or until they turn pink. Remove the shrimp from the pan and set aside.
Make the Creamy Cajun Sauce
In the same pan, add the onions and cook until they become translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cajun seasoning, parsley, celery seeds, salt, pepper and optional Better Than Bouillon Chicken base to the pan. Mix well.
Pour in the water and stir until everything is combined. Slowly add the heavy cream, continuing to stir. Mix in optional hot sauce.
Turn off the heat and add ½ cup shredded cheddar cheese and parmesan cheese to the mixture. Stir until the cheeses are melted and the sauce is smooth. Add additional seasonings to taste if needed.
Assemble the Shrimp Stuffed Potatoes
Once the baked potatoes are done, carefully cut off the top of each potato. Scoop out the potato filling into a bowl. Be careful so you don’t accidentally tear the potato skin as I did!
To the potato filling add about ¼ cup of the creamy sauce mixture and cheddar cheese. Mix until well incorporated.
Fill each potato skin with the potato mixture. Top each potato with the remaining shredded cheddar cheese.
Place the stuffed potatoes back in the oven under the broiler for a few minutes, or until the cheese is melted and bubbly.
Remove from oven and drizzle cream sauce over each potato. Top with the sauteed shrimp and garnish with green onions. Enjoy!
Tips for Making the Perfect Baked Potato
Select the Right Potato: Choose russet potatoes for baking. They have a high starch content, which results in a fluffy interior when baked.
Clean Thoroughly: Before baking, give your potatoes a good scrub under running water to remove any dirt or debris from the skin.
Prick, Prick, Prick: Use a fork to poke several holes in each potato. This allows steam to escape during baking, preventing the potatoes from bursting.
Oil and Seasoning: Rub the potatoes with a thin layer of oil to achieve a crispy skin. Sprinkle with salt to enhance the flavor and draw out excess moisture.
Skip the Foil: Contrary to popular belief, using foil isn’t necessary and can even lead to steamed rather than baked potatoes.
Be Patient: Baking potatoes takes time, usually around an hour, but it’s worth the wait for that fluffy texture and crispy skin.
Check for Doneness: You can test for doneness by inserting a toothpick or knife into the potato. It should easily slide in with no resistance (that’s what she said:).
Rest Before Cutting: Allow the baked potatoes to rest for a few minutes after removing them from the oven. This helps the steam redistribute within the potato.
Fluff the Interior: Before serving or adding toppings, use a fork to fluff up the interior of the potato. This creates a light and airy texture that is ready for yummy toppings.
Customize Toppings: Baked potatoes are a canvas for your favorite toppings. Whether it’s classic sour cream and chives or the creamy Cajun shrimp sauce in this recipe, let your creativity shine!
Substitutions and Variations
Not a fan of shrimp or looking to switch things up? Here are some ideas:
- Crab: Swap out the shrimp with lump crab meat for a gourmet twist on this seafood baked potato.
- Veggies: Go vegetarian by replacing the shrimp with sautéed mushrooms, bell peppers, and spinach.
- Chicken: If seafood isn’t your thing, diced cooked chicken breast works great too!
- Smoked Sausage: Sliced and sautéed smoked sausage can add a smoky and savory element to your stuffed baked potatoes. Pair it with sautéed onions and bell peppers for extra flavor.
- Bacon: If you love bacon, crumble some crispy bacon pieces over the top.
What to Serve with These Loaded Potatoes
While these loaded shrimp baked potatoes can be a meal on their own, consider serving them with a fresh green salad or some skillet green beans for a well-rounded dinner.
How to Store Leftovers
If you somehow manage to have leftovers (which should be rare!), store them in an airtight container in the fridge. They should stay delicious for up to two days. Reheat in the oven for the best results.
Alternative Methods for Cooking the Potatoes
Microwave and Oven Method: This is my go to option. Poke holes in the potatoes with a fork, and coat them lightly with avocado oil and salt. Microwave for about 5-7 minutes per potato. While they’re in the microwave, preheat your oven to 375°F. After microwaving, transfer the partially cooked potatoes to oven and finish baking for 15-20 minutes until they’re tender and the skin is crispy.
Microwaving: Wash and dry the whole potatoes, then prick them with a fork in a few places. Place the potatoes on a microwave-safe plate and microwave on high for 5 minutes. Flip the potatoes over and microwave for an additional 5 minutes. Check for doneness by inserting a fork; they should be soft. If needed, microwave for another 1-2 minutes.
Boiling: In a large pot, bring water to a boil and add a pinch of salt. Wash the whole potatoes and place them in the boiling water. Cook for 15-20 minutes, or until a fork easily pierces the potatoes. Drain and let them cool slightly before handling.
That’s it! I hope you’re as excited to try these Creamy Shrimp Stuffed Baked Potatoes as I am to share the recipe. They’re loaded with flavor and perfect for fulfilling satisfying dinner.
Creamy Cajun Shrimp Loaded Baked Potato
Ingredients
For the Potatoes:
- 2 large russet potatoes
- avocado oil
- Salt
For the Shrimp
- 8 oz large shrimp, peeled and deveined
- 2 tbsp avocado oil
- 1/2 tbsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tbsp butter
For the Creamy Cajun Sauce:
- 1/2 medium red onion, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley
- 1/4 tsp celery seeds
- 1 tsp Better Than Bouillon Chicken base
- 1/2 cup water
- 1 cup heavy cream
- 1 tbsp hot sauce, optional
- 3/4 cup shredded cheddar cheese, divided
- 1/4 cup parmesan cheese
- 2 stalks green onions, chopped
Instructions
- Preheat oven to 375°F.
- Wash russet potatoes with water and pat them dry with a paper towel.
- Using a fork, poke several holes in each potato. Rub the potatoes with avocado oil and then sprinkle with salt.
- Place the prepared potatoes on a baking sheet lined with parchment paper or a rack with a grill. Bake potatoes for about an hour or until they are tender.
- In a bowl, drizzle avocado oil over clean, dry shrimp. Season with cajun seasoning, paprika, salt, pepper and onion powder.
- In a skillet or frying pan over medium high heat, add avocado oil, Once heated add shrimp to the pan in one layer. After about a minute, turn the heat to medium and add butter. Cook for another minute, then flip shrimp and saute the other side for another 1-2 minutes or until they turn pink. Remove the shrimp from the pan and set aside.
- In the same pan, add the onions and cook until they become translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the cajun seasoning, parsley, celery seeds, salt, pepper and optional Better Than Bouillon Chicken base to the pan. Mix well.
- Pour in the water and stir until everything is combined. Slowly add the heavy cream, continuing to stir. Mix in optional hot sauce.
- Turn off the heat and add ½ cup shredded cheddar cheese and parmesan cheese to the mixture. Stir until the cheeses are melted and the sauce is smooth. Add additional seasonings to taste if needed.
- Once the baked potatoes are done, carefully cut off the top of each potato. Scoop out the potato filling into a bowl. Be careful so you don’t accidentally tear the potato skin as I did!
- To the potato filling add about ¼ cup of the creamy sauce mixture and cheddar cheese. Mix until well incorporated.
- Fill each potato skin with the potato mixture. Top each potato with the remaining shredded cheddar cheese.
- Place the stuffed potatoes back in the oven under the broiler for a few minutes, or until the cheese is melted and bubbly.
- Remove from oven and drizzle cream sauce over each potato. Top with the sauteed shrimp and garnish with green onions. Enjoy!
4 Responses
You are making me so hungry! I need this Cajun potato! I’m definitely trying my baked potatoes this way next time. =)
The combination of seafood and that luscious cajun sauce made it an unforgettable meal. Delicious in every sense.
I love seafood and baked potatoes, so I was so happy to find this recipe. It was so rich and delish. Such a fabulous and unique dinner idea. I’ll be making this one again for sure!
These were amazing! I love the combo of flavors, can’t wait to make them again!!