Cajun Shrimp Loaded Baked Potato

Loaded potatoes are always a real treat, and this recipe takes the classic recipe and gives it a sensational seafood twist. Russet potatoes are baked to perfection and then you will also make your own shrimp stock plus a shrimp cream sauce.

Cajun flavors like celery and garlic are used in this recipe, and there is also cheese, fresh herbs and more. It’s a satisfying recipe which doesn’t take too long to make since you can cook the potatoes and make the stock at the same time.

This makes a delicious meal if you want to treat someone to a special seafood dish. Enjoy it as it is or pair it with salad or your favorite veggies.

It’s definitely special enough for a birthday or anniversary meal, and you could sub another kind of seafood if you want, such as crab or lobster. Even beginner cooks will find this seafood-based potato recipe simple to prepare.

Why You’ll Love the Recipe:

You’ll love how easy it is to make this tasty Cajun dish. You can bake the potatoes while preparing the stock and sauce and then you simply have to assemble them. The shrimp flavor is so good and the fluffy potatoes go so well with the shrimp.

How to Serve It:

A simple green salad pairs perfectly with these Cajun shrimp loaded potatoes. Or you could serve grilled asparagus or green beans on the side if you prefer.

Ingredients:

For the Baked Potatoes:

• Olive oil
• Medium russet potatoes
• Salt

For the Shrimp Stock (Optional)

• Celery sticks
• Carrots
• Shrimp shells
• Water
• Roasted garlic bouillon
• Yellow onion

For the Cajun Shrimp Cream Sauce:

• Shrimp
• Butter
• Heavy cream
• Broccoli
• Asiago cheese
• Parmesan cheese
• Lemon juice
• Cajun seasoning
• Garlic
• Shrimp stock (optional)
• Fresh parsley (optional)

How to make Cajun Shrimp Loaded Baked Potato:

For the Baked Potatoes:

Step 1. Preheat the oven to 425 degrees F. 

Step 2. Wash the potatoes and dry with paper towels.

Step 3. Pierce each potato in several places with a fork.

Step 4. Toss them in the oil and massage it in, along with the salt.

Step 5. Bake for about an hour or until tender in the center.

Step 6. Let the potatoes rest for 10 minutes.

Step 7. For the Shrimp Stock (Optional):

Step 8. Put all the shrimp stock ingredients in a stockpot.

Step 9. Simmer gently for half an hour while the potatoes are baking.

Step 10. Strain the solid ingredients out of the stock and discard them, keeping just the liquid.

For the Cajun Shrimp Cream Sauce:

Step 1. Peel and devein the shrimp them blot dry with paper towels.

Step 2. Melt the butter in a skillet then sauté the shrimp in there until just done.

Step 3. Stir in the lemon juice and Cajun seasoning.

Step 4. Take the shrimp out of the sauce and keep them warm.

Step 5. Now add the cheese, cream, broccoli, and garlic to the sauce, and stir.

Step 6. When the sauce reaches a low boil, turn the heat down and simmer until thick.

Step 7. Warm the shrimp back up in the sauce if they have cooled down, then reserve.

Step 8. Mix in a little of the shrimp stock (if using) if the sauce is too thick.

Step 9. If you aren’t using stock, you can add a little extra cream to thin the sauce.

How to Assemble:

Step 1. Cut a lengthwise slit in each potato and fluff the flesh with a fork.

Step 2. Pour the sauce over the potatoes and top each one with Cajun shrimp.

Step 3. Serve immediately, garnished with fresh parsley if liked.

Loaded potatoes are given a Louisiana style makeover in this new spin on an iconic classic. Bacon, sour cream and cheese are all very well in classic loaded potatoes but this recipe is based on seafood instead, for a completely different, yet truly delicious, loaded potato dish. Seafood fans are going to go wild over the flavor.

Can You Make Them Ahead?

You can bake the potatoes a day or so ahead if you want, and also make the stock. The sauce is best made just before serving the dish though. 

Storage Instructions:

Leftovers will stay fresh for up to 3 days as long as you keep them in an airtight container in the fridge. This isn’t a good dish for freezing because the dairy ingredients will separate in the sauce.

Variations and Substitutes:

Consider lobster or crab instead of shrimp, if you prefer, or choose a larger variety of shrimp or even langoustines. The Cajun seasonings in the recipe suit any sort of seafood you want to use, or you could even use a firm-fleshed fish such as cod, catfish or monkfish. Feel free to sub zucchini, mushrooms or even spinach in place of the broccoli, and you can use a commercial seafood-based stock instead of making the one in the recipe.