Shrimp Baked Potatoes with Creamy Cajun Sauce Recipe
This Shrimp Baked Potato recipe combines perfectly crispy oven-baked russet potatoes with a rich and creamy Cajun shrimp sauce. Easy to make and packed with flavor, this dish is an impressive yet straightforward meal featuring tender shrimp simmered in a cheesy, garlicky cream sauce with a zesty Cajun kick, all served atop fluffy baked potatoes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
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 prepare for baking the potatoes.
- Bake Potatoes: Rub the russet potatoes evenly with olive oil and sprinkle with kosher salt. Place them on the prepared baking sheet and bake for 50–60 minutes, until a fork can easily pierce through the center, indicating they are fully cooked.
- Cook the Shrimp: About 10-15 minutes before the potatoes are done, melt 1 tablespoon of butter in a pan. Add the shrimp and cook for 2 minutes on each side or until they turn pink and are opaque. Season the shrimp with Cajun seasoning and Old Bay spice. Remove the shrimp from the pan and set aside.
- Make Creamy Cajun Sauce: In the same pan, melt the remaining 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the optional seafood bouillon and heavy cream, heating the mixture until it just begins to simmer. Remove from heat, then stir in shredded Parmesan and Asiago cheeses along with the lemon juice until the cheeses melt and the sauce becomes creamy.
- Combine Shrimp and Sauce: Return the cooked shrimp to the creamy Cajun sauce, stirring gently to coat each piece evenly with the sauce.
- Finish and Serve: Cut open each baked potato and fluff the inside with a fork. Spoon the shrimp and creamy sauce mixture generously over each potato. Garnish with freshly chopped parsley and sliced green onion, then serve immediately.
Notes
- Do not wrap the potatoes in tin foil; leaving them unwrapped allows the skins to become delightfully crispy.
- After baking, cut the potatoes open and use a fork to fluff the interior before spooning the shrimp sauce on top for the best texture.
Keywords: shrimp baked potato, creamy cajun shrimp, baked russet potatoes, Cajun seafood recipe, cheesy shrimp sauce, oven-baked potatoes