Cajun Shrimp Loaded Baked Potato
Spice up your comfort food game with this bold and satisfying Cajun Shrimp Loaded Baked Potato! A fluffy, oven-baked potato is split open and generously stuffed with creamy, seasoned mashed potato filling, then piled high with juicy Cajun-spiced shrimp sautéed to perfection. Finished with a drizzle of zesty garlic butter, a sprinkle of shredded cheese, crisp green onions, and smoky crumbled bacon, this dish is the ultimate fusion of Southern heat and cozy indulgence. Whether it’s a weeknight dinner or a hearty weekend treat, this recipe delivers big flavor in every bite.
Cajun Shrimp Loaded Baked Potato
This isn't your average loaded potato. We're talking about a flavor explosion where Cajun spice meets fluffy potato goodness! Imagine tender, juicy shrimp coated in a fiery Cajun spice blend, piled high on a perfectly baked potato. It's a symphony of textures and tastes that will transport you straight to the heart of Louisiana!
Ingredients
POTATO & STUFFING
4 Large Russet Potatoes- ½ lb Medium shrimp peeled & deveined, leaving tail on
- 8 oz Italian Blend Cheese shredded
- 1 Olive oil
- Cajun Seasoning to taste
SHERRY CREAM SAUCE
- 3 tbsp Butter unsalted
- 2 lg Garlic minced
- 2 med Shallots diced
- ¼ cup Brandy flambeed (ignite) is optional
- 2 cups Sherry wine
- 1 cup Shrimp stock
- ¼ cup Crawfish juice drained from crawfish packaging
- 1 cup Heavy Cream
- 1 cup Crawfish tail meat save the juice
- ½ cup Green onions sliced for garnish
- 3 Tbsp Lemon Juice
Method
- Before you start on the sauce, get those potatoes baking! Preheat your oven to 400°F (200°C). Wash and dry your potatoes, then prick them all over with a fork. Place them on a baking sheet lined with parchment paper or foil, giving them some space to breathe. Gently coat with olive oil. Then bake for 50-60 minutes, or until a fork slides easily into the center. You want those potatoes soft and fluffy, ready for their delicious toppings.4 Large Russet Potatoes, 1 Olive oil
- let's get that sauce started! Melt 1 tablespoon of butter in a saucepan over medium-high heat. Once the butter is melted and bubbly, add the garlic and shallots. Now, for a touch of drama (and flavor!), pour in the brandy. Carefully ignite the brandy to flambé it, stirring constantly until the flames subside. This will create a wonderful depth of flavor in the sauce.3 tbsp Butter, 2 lg Garlic, 2 med Shallots, 1/4 cup Brandy
- Pour in the wine, shrimp stock, and crawfish juice. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook until the liquid has reduced by half, which will concentrate the flavors. Then, stir in the heavy cream and continue to simmer until the sauce reaches a smooth, velvety consistency. Remove the pan from the heat and swirl in the remaining butter, stirring until it's fully incorporated and the sauce is glossy.3 tbsp Butter, 2 cups Sherry wine, 1 cup Shrimp stock, 1/4 cup Crawfish, 1 cup Heavy Cream
- Now, let's get those shrimp sizzling! Heat a tablespoon of butter in a medium-sized skillet over high heat. Once the butter is hot and shimmering, add the shrimp in a single layer. As the shrimp sizzle and start to turn pink, sprinkle them with Cajun seasoning and a squeeze of fresh lemon juice. Stir everything together to ensure the shrimp are evenly coated and infused with that vibrant Cajun flavor. Keep a close eye on them—shrimp cook quickly! As soon as they turn opaque and curl up, remove the skillet from the heat to prevent overcooking. Set the shrimp aside while you finish preparing the other components of this dish.1/2 lb Medium shrimp, 3 tbsp Butter, 3 Tbsp Lemon Juice, Cajun Seasoning
- Gently fold in the remaining crawfish tail meat. Cook for just 2 minutes more, allowing the crawfish to warm through and absorb the flavors of the sauce. The sauce should have a lovely, smooth consistency, similar to Alfredo sauce. Mix 1/2 of the sauce with the cooked shrimp. keep the shrimp warm.1 cup Crawfish
- If you find the sauce is a bit too thick for your liking, you can easily adjust the consistency by stirring in a little warm chicken broth, a tablespoon at a time, until it reaches the desired thickness.
- Spoon a generous amount of that luscious crawfish sauce over each prepared potato. Then, sprinkle a layer of shredded cheese on top. Place the potatoes on a baking sheet and bake in the preheated 400°F (200°C) oven for about 6 to 8 minutes, or until the cheese is melted, bubbly, and golden brown.8 oz Italian Blend Cheese
PLATING
- It's time to plate this masterpiece! Divide the remaining crawfish sauce among 4 plates, spooning it directly onto the middle of each plate. Place a glorious baked potato in the center of the sauce. Then, generously spoon the sauce mixed with the shrimp over each potato, ensuring every nook and cranny is coated. For a final touch of freshness and color, garnish with a sprinkle of chopped green onions.1/2 cup Green onions
Nutrition
Notes
Potato Perfection:
- Potato choice: Russet potatoes are ideal for baking because of their fluffy interior and sturdy skin.
- Wash and dry: Give those potatoes a good scrub and pat them dry before baking. This helps create a crispy skin.
- Prick it: Don't forget to prick the potatoes with a fork before baking. This allows steam to escape and prevents them from exploding in the oven.
- Oil and salt: Rubbing the potatoes with oil and salt helps create a crispy skin and seasons the flesh.
- Baking time: Baking time can vary depending on the size of your potatoes. Start checking for doneness at around 50 minutes. A fork should easily slide into the center of a fully baked potato.
- Rest them: Once baked, let the potatoes rest for a few minutes before slicing them open. This allows the steam to escape and makes them easier to handle.
- Shrimp size: Medium-sized shrimp are perfect for this recipe. They cook quickly and are easy to eat.
- Pat them dry: Before cooking, pat the shrimp dry with paper towels. This helps them sear properly and prevents excess moisture in the sauce.
- Don't overcrowd the pan: Cook the shrimp in a single layer to ensure even cooking. If you have too many shrimp, cook them in batches.
- Watch the clock: Shrimp cook quickly! Keep a close eye on them to avoid overcooking. They should be opaque and slightly curled when done.
- Stock matters: Using homemade shrimp stock or crawfish juice adds a depth of flavor that you can't get from store-bought broth.
- Reduce for richness: Simmering the sauce until it reduces by half concentrates the flavors and creates a richer consistency.
- Creamy dreamy: Use full-fat heavy cream for the best results. It creates a luscious, velvety sauce.
- Butter me up: Don't skip the final swirl of butter! It adds richness and glossiness to the sauce.
- Adjust as needed: If the sauce becomes too thick, thin it out with a little warm chicken broth.
- Cheese choices: Use a combination of cheeses for a more complex flavor. Cheddar, Monterey Jack, and Gruyère are all good options.
- Bacon bliss: Crispy bacon bits add a salty, smoky crunch.
- Green onions: Chopped green onions provide a fresh, oniony bite.
- Other toppings: Get creative with your toppings! Jalapeños, sour cream, chives, and avocado are all delicious additions.
- Make it ahead: The potatoes and sauce can be made ahead of time and reheated when ready to serve. This makes it a great option for entertaining.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
Potato & Stuffing:
- 4 large Russet Potatoes
- ½ lb Medium Shrimp, peeled & deveined (tails on)
- 8 oz shredded Italian Blend Cheese
- Olive Oil
- Cajun Seasoning, to taste
Sherry Cream Sauce:
- 3 tbsp unsalted Butter
- 2 large cloves Garlic, minced
- 2 medium Shallots, diced
- ¼ cup Brandy (optional, for flambéing)
- 2 cups Sherry Wine
- 1 cup Shrimp Stock
- ¼ cup Crawfish Juice (drained from crawfish packaging)
- 1 cup Heavy Cream
- 1 cup Crawfish Tail Meat (reserve the juice)
- ½ cup Green Onions, sliced (for garnish)
- 3 Tbsp Lemon Juice
A few notes:
- Shrimp: It’s great idea to keep the tails on for presentation!
- Crawfish: Using both crawfish tail meat and the juice from the packaging will add a ton of flavor to the sauce.
- Sherry: This is an interesting twist! Using sherry instead of white wine will add a nutty complexity to the sauce.
Image Gallery Shrimp Chowder
Cajun Shrimp Loaded Potato
Cajun Shrimp Loaded Potato
Cajun Shrimp Loaded Potato
Cajun Shrimp Loaded Potato
Cajun Shrimp Loaded Potato
Storage & Leftovers
Storage Smarts:
- Separate is best: Store the potato, shrimp, and sauce separately in airtight containers. This helps maintain the texture of each component and prevents the potato from becoming soggy.
- Potato prep: If you have leftover baked potatoes, let them cool completely before storing. You can also scoop out the flesh and store it separately from the skins.
- Fridge life: Your leftovers will be good in the fridge for 3-4 days.
Reheating Hacks:
- Potato power: Reheat the potato in the oven or microwave until warmed through. For a crispier skin, reheat in the oven.
- Shrimp revival: Gently reheat the shrimp and sauce in a saucepan over low heat, stirring occasionally. You can add a splash of water or broth if the sauce needs thinning.
- Microwave magic: If you’re short on time, you can reheat individual portions in the microwave. Just be sure to use a microwave-safe dish and heat in short bursts, stirring in between, to prevent overcooking.
Leftover Love:
- Twice-baked potatoes: Scoop out the flesh of the leftover potatoes, mash it with some butter and cheese, then stuff it back into the skins and bake until golden brown.
- Shrimp salad: Chop the leftover shrimp and mix it with mayonnaise, celery, and onion for a delicious shrimp salad.
- Soup-erb idea: Add leftover shrimp and sauce to a creamy potato soup for a flavor boost.
Extra Tips:
- Freeze the sauce: The sauce freezes beautifully! Just let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Portion control: Store leftovers in individual portions for grab-and-go lunches or quick dinners.
With these tips, your Cajun Shrimp Loaded Baked Potatoes will be a hit, whether you’re enjoying them fresh or as delicious leftovers! 😋
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