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Shrimp Baked Potato with Creamy Cajun Sauce Recipe

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3.9 from 44 reviews

This Shrimp Baked Potato recipe combines tender, crispy-skinned russet potatoes with a rich, creamy Cajun shrimp sauce. Baked potatoes are oven-roasted to perfection, then topped with sautéed shrimp seasoned with Cajun and Old Bay spices, and smothered in a decadent blend of heavy cream and melted Parmesan and Asiago cheeses. Garnished with fresh parsley and green onions, this comforting dish is perfect for an indulgent and flavorful meal.

Ingredients

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

  1. 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 ease cleanup.
  2. Bake Potatoes: Rub the russet potatoes evenly with olive oil and sprinkle with kosher salt to enhance the crispy skin texture. Place the potatoes on the prepared baking sheet and bake in the preheated oven for 50 to 60 minutes, or until a fork easily pierces the center, indicating they are fully cooked.
  3. Cook the Shrimp: About 10 to 15 minutes before the potatoes finish baking, melt 1 tablespoon of butter in a skillet over medium heat. Add the cleaned shrimp and cook for 2 minutes on each side until they turn pink and are cooked through. Season shrimp with Cajun seasoning and Old Bay seasoning as they cook. Remove cooked shrimp from the pan and set aside.
  4. Make Creamy Cajun Sauce: In the same skillet, melt the remaining 1 tablespoon butter and sauté the minced garlic for about 1 minute to release its aroma. Stir in the seafood bouillon (if using) and 2 cups of heavy cream. Heat the mixture until it just begins to simmer. Remove the pan from heat, then stir in the shredded Parmesan and Asiago cheeses along with the lemon juice. Add the cooked shrimp back into the sauce and stir gently to coat them well.
  5. To Finish: Once the potatoes are baked, make a slit on the top of each potato and fluff the insides lightly with a fork. Spoon the creamy Cajun shrimp sauce generously over each potato. Garnish with freshly chopped parsley and sliced green onions before serving to add freshness and color.

Notes

  • Do not wrap the potatoes in tin foil while baking to ensure their skins become crispy.
  • After baking, fluff the insides of the potatoes with a fork before adding the shrimp sauce for better texture.

Find it online: https://flavorspath.com/shrimp-baked-potato-with-creamy-cajun-sauce-recipe-2/