Hey there! I’ve been perfecting my loaded shrimp baked potato recipe for years, and I’m super excited to share my foolproof method with you. This dish combines perfectly crispy baked potatoes with succulent shrimp in a rich, creamy sauce that’ll make you feel like you’re dining at a fancy restaurant!
What You’ll Need
For the Baked Potatoes:
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon coarse salt
For the Shrimp and Sauce:
- 1 pound medium-sized raw shrimp, peeled and deveined
- 1½-2 cups heavy cream
- 1 teaspoon butter
- 2-3 cloves fresh garlic, minced
- ½ cup Parmesan cheese
- ½ cup Asiago cheese
- 1 cup chopped broccoli
- 1 tablespoon Cajun seasoning
- Fresh parsley for garnish
- Fresh lemon juice (about ½ lemon)
Step-by-Step Instructions
1. Baking the Perfect Potatoes
- Preheat your oven to 425°F
- Clean potatoes thoroughly and pat dry
- Poke holes all over with a fork
- Rub with olive oil and salt
- Bake uncovered for 50-60 minutes
Pro tip Don’t wrap them in foil! We want crispy skin not steamed potatoes.
2. Making the Shrimp and Sauce
While your potatoes are baking:
- Pat shrimp dry with paper towels
- Heat butter in a large skillet over high heat
- Add shrimp and Cajun seasoning
- Cook until just pink (about 2-3 minutes per side)
- Remove shrimp and set aside
For the sauce
- In the same pan, add broccoli
- Pour in heavy cream
- Add garlic and both kinds of cheese
- Simmer until it thickens
- Add shrimp back to the sauce
Assembly Time!
- Let potatoes cool for 10-15 minutes after baking
- Cut a slit lengthwise in each potato
- Fluff the potato flesh with a fork
- Pour your creamy shrimp sauce over top
- Garnish with fresh parsley and a squeeze of lemon
Storage Tips
If you somehow end up with leftovers (trust me it’s rare!)
- Store potatoes and sauce separately
- Keep in airtight containers in the fridge
- Reheat potatoes in a 350°F oven for about 20 minutes
- Warm sauce on stovetop, adding cream if needed
Variations and Substitutions
Not feeling shrimp? No worries! Try these proteins instead:
- Fish (rockfish or catfish work great)
- Crab meat
- Crawfish
- Chicken
- Sausage
- Chickpeas for a vegetarian option
Happy cooking!
#cooking #shrimprecipes #bakedpotato #comfortfood #easyrecipes
Loaded Chicken & Shrimp Baked Potatoes
There’s no foul on the play when you serve up this Big Game Day treat! We’re talking about our mega Loaded Chicken & Shrimp Baked Potatoes, which goes great with a refreshing Coca-Cola. So go ahead and blitz your taste buds with this big savory and cheesy recipe. We’re making everyone at your next home tailgate party extra happy with this incredible starting lineup! Plus, it’s so easy to make using rotisseries chicken, it’s like throwing a game-winning Hail Mary right into the flavor zone!
Ingredients for Loaded Chicken & Shrimp Baked Potato
- 1 cup shredded rotisserie chicken
- 2 baked potatoes
- 3 tablespoons extra virgin olive oil, divided
- 3 strips thick-cut bacon, chopped
- 12 pan-fried shrimp
- 1 clove garlic, minced
- 3 stalks green onion, sliced
- 1 small yellow bell pepper
- 1 small red bell pepper
- 1 small sweet onion
- 2 tablespoons melted unsalted butter
- Preheat oven to 350 degrees.
- Place the potato in the center of a square of aluminum foil.
- Using a small brush coat the potatoes with olive oil.
- Sprinkle the potatoes all over with sea salt and freshly cracked black peppercorns.
- Wrap the potatoes in the aluminum foil and place it on the center rack of a 350 degrees oven.
- Cook for one (1) hour.
- Remove the foil and place the potatoes on a plate, using a sharp knife slice the potato down the center.
- Using a fork fluff and break apart the center of the potato and drizzle each potato with a tablespoon of melted unsalted butter. Add the rest of the toppings and serve.
LOADED CREAMY SHRIMP BAKED POTATO
FAQ
How do restaurants make baked potatoes so fast?
How to cook potato wrapped shrimp?
Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed. In a medium skillet, heat 1/2-inch of vegetable oil (about 2 cups) over medium-high heat to 350 degrees. Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once.
Do I have to soak potatoes before baking?
Do you wrap potatoes before baking?
The short answer is no, unless you’re camping and cooking potatoes in the coals of a campfire. Wrapping a potato in foil yields a potato with wet skin. The foil prevents moisture from the potato from escaping, and keeps it close to the skin. If you like a crisp, dry skin (as most of us do), skip the tinfoil.