Loaded Shrimp Baked Potatoes
These Loaded Shrimp Baked Potatoes are easy to prepare with an incredibly delicious Cajun sauce. Perfect for main dish, lunch, or party appetizer!
Ingredients
Potato Ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
Shrimp Creamy Sauce Ingredients
- 2 tablespoons 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
- 1 green onion sliced
Instructions
- Step 1 - Prepare & Bake the Potatoes. Preheat oven to 425°. Rub the potatoes with oil and salt. Place potatoes on a baking sheet and bake uncovered for 50 - 60 minutes, until a fork can easily be inserted into the middle of the potato.
- Step 2 - Cook the Shrimp. In a pan, melt a tablespoon of butter over medium heat. Add shrimp and cook for 2 minutes on each side or until they turn pink. Season shrimp with Cajun and Old Bay seasoning. Remove shrimp from the pan and set aside.
- Step 3 - Make the Cajun Sauce. Using the same pan melt a tablespoon of butter over medium heat. Add garlic and cook for 1 minute. Stir in the bouillon and heavy cream and heat until it starts to simmer. Remove from heat and stir in lemon juice, parmesan and asiago cheese. Add the shrimp to the pan and stir in the sauce to coat.
- Step 4 - Assemble the potatoes. Using a knife cut the potatoes down the middle and open. Spoon the shrimp and sauce on top. Garnish with parsley and green onions. Serve and enjoy!
Notes
- Save on clean up time by lining a baking sheet with parchment paper before cooking.
- No need to wrap in foil as they get nice and crispy unwrapped.
- Make sure to massage the skins with olive oil and salt before baking to get a nice crispy skin.
- Don't overcook the shrimp. Two minutes on each side or until they turn pink is all you need.
- Leave tails on for an eye pleasing presentation.
- Break up the inside of the potato with a fork before filling with the creamy shrimp sauce.
