Description
This Shrimp Baked Potato recipe combines perfectly crispy oven-baked russet potatoes with a rich and creamy Cajun shrimp sauce. The spiced shrimp cooked in butter and a cheesy cream sauce make for a flavorful and indulgent filling topped with fresh parsley and green onions, perfect for an impressive yet easy dinner.
Ingredients
Scale
For Potatoes:
- 4 medium russet potatoes
- 1 Tablespoon olive oil
- 1 Tablespoon kosher salt
Shrimp and Creamy Cajun Sauce:
- 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
For Serving:
- 1 Tablespoon freshly chopped parsley
- 1 green onion, sliced
Instructions
- Prep Oven and Baking Sheet: Move the oven rack to the middle position and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Bake Potatoes: Rub the russet potatoes evenly with olive oil and kosher salt. Place them on the prepared baking sheet and bake for 50 to 60 minutes, or until a fork easily pierces the center, ensuring they’re fully cooked with crispy skin.
- Cook the Shrimp: In the last 10 to 15 minutes of the potato baking time, melt 1 tablespoon of butter in a skillet over medium heat. Add the shrimp and cook for 2 minutes on each side until they turn pink and opaque. Season with Cajun seasoning and Old Bay seasoning, then remove the shrimp from the pan.
- Make Creamy Cajun Sauce: In the same skillet, melt the remaining 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the seafood bouillon (if using) and heavy cream, and heat the mixture until it just starts to simmer. Remove the skillet from heat, then stir in the Parmesan cheese, Asiago cheese, and lemon juice until the cheeses melt into a smooth sauce.
- Combine Shrimp and Sauce: Return the cooked shrimp to the creamy sauce and stir gently to coat them evenly in the sauce.
- Finish and Serve: Carefully cut open the baked potatoes and fluff the insides with a fork. Spoon the shrimp and creamy Cajun sauce generously over each potato. Garnish with freshly chopped parsley and sliced green onions before serving immediately.
Notes
- Do not wrap potatoes in tin foil; baking them unwrapped results in a crispy skin.
- Fluff the inside of the potatoes with a fork after cutting them open to better incorporate the shrimp and sauce.
- Seafood bouillon is optional but adds depth of flavor to the creamy sauce.
Keywords: shrimp baked potato, creamy cajun shrimp, baked potatoes with shrimp, cajun shrimp sauce, baked potato recipe, seafood stuffed potatoes