The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Shrimp Baked Potato recipe is smothered in a homemade creamy Cajun sauce and then topped with juicy shrimp.
This recipe costs about $21.71 to make. The recipe makes four servings for approximately $5.42 per serving.
Check out this post for help learning How to Peel and Devein Shrimp.
Bake Potato With Shrimp
Are you ready to take baked potatoes to the next level? That is precisely what is happening with these Shrimp Baked Potatoes. A flaky potato is topped with a creamy Cajun shrimp sauce. It’s a match made in Heaven!
You may think shrimp and potatoes are not a flavor combo you would typically pair together, but after trying it at a restaurant, I knew I had to recreate it at home. The juicy shrimp and flavorful sauce soak into the potato, making this an epic meal!
You will enjoy serving a Shrimp Baked Potato as a classy dinner for guests, a casual weeknight dinner, or even as lunch for yourself. Regardless of when you serve them, you will love the flavors.
Ingredients and Estimated Cost
Per Serving Cost: $5.42
Recipe Cost: $21.71
- 4 medium russet potatoes – $1.92
- 1 Tablespoon olive oil – $0.11
- 1 Tablespoon kosher salt – $0.06
- 2 Tablespoons butter – $0.28
- 1 pound raw medium shrimp – $9.99
- 1 Tablespoon Cajun seasoning – $0.39
- ½ teaspoon Old Bay seasoning – $0.03
- 1 Tablespoon minced garlic – $0.12
- 2 cups heavy cream – $5.00
- ½ cup Parmesan cheese – $1.05
- ½ cup Asiago cheese – $2.56
- 1 Tablespoon lemon juice – $0.07
- 1 Tablespoon fresh parsley – $0.06
- 1 green onion – $0.07
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in February 2023.
How To Make Shrimp Baked Potato
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Next, rub the potatoes with oil and salt and set them on the baking sheet to cook for fifty to sixty minutes.
- Meanwhile, melt a tablespoon of butter in a pan and cook the shrimp for two minutes on each side.
- Season with the cajun seasoning and the Old Bay spice. Remove the shrimp from the pan and set aside.
- Melt the remaining butter and cook the garlic for one minute.
- Then, mix in the bouillon and heavy cream. Heat until it starts to simmer.
- Remove the pan from the heat and mix in the Parmesan, asiago cheese, and lemon juice.
- Next, return the shrimp to the pan and coat them in the sauce.
- Cut the potatoes open.
- Finally, spoon the shrimp sauce over the potatoes. Garnish with parsley and green onions before serving.
SERVE: You can keep these out for no longer than two hours before they need to be stored in the refrigerator.
STORE: Store the potatoes and shrimp mixture separately in airtight containers in the refrigerator for up to 3 days.
FREEZE: This recipe does not freeze and reheat well so I don’t recommend freezing it.
While you can certainly boil the potatoes before baking, it is unnecessary. Boiling before baking helps create a crispy outer layer on the potato.
I do not recommend wrapping the potatoes before baking them. Sealing them in foil creates a lot of steam for the potatoes to cook in, which can lead to soggy and mushy potatoes.
I recommend baking the potatoes at 425 degrees F. It should take about fifty to sixty minutes, but every oven is different, so please use this timing as a guide. And the size of the potato you are baking will affect the timing as well, with larger potatoes taking longer than smaller potatoes.
More Main Dishes
- Bang Bang Shrimp Recipe
- Classic Shrimp Scampi
- Vietnamese Summer Rolls with Dipping Sauces
- Hawaiian Food Truck Garlic Shrimp
- Grandma’s Baked Stuffed Shrimp
- Shrimp Cocktail and Shrimp Cocktail Sauce
- Shrimp Fajitas
Shrimp Baked Potato
- 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
- 1 Tablespoon freshly chopped parsley
- 1 green onion sliced
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.
- Rub the potatoes with the oil and salt.
- Place on a baking sheet and bake for 50 – 60 minutes, until a fork can easily be inserted into the middle of the potatoes.
COOK THE SHRIMP:
- During the last 10-15 minutes of the potatoes baking, melt a tablespoon of butter and cook the shrimp for 2 minutes on each side or until they turn pink.
- Season with the cajun seasoning and the Old Bay spice.
- Remove the shrimp from the pan.
MAKE CREAMY CAJUN SAUCE:
- Melt the remaining butter and cook the garlic for 1 minute.
- Then stir in the bouillon and heavy cream. Heat until it starts to simmer.
- Remove from the heat and stir in the Parmesan, asiago cheese, and lemon juice.
- Add the shrimp back into the sauce and stir to coat.
- Cut the potatoes open and spoon the shrimp and sauce over the potatoes.
- Top with parsley and green onion, and serve.
- Do not wrap the potatoes in tin foil. They will get a nice crispy skin on them if left unwrapped.
- Cut the baked potatoes open and use a fork to fluff the potatoes before filling them with the creamy shrimp sauce.
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This made such a nice change from the usual baked potatoes we have. I will definitely be making it again
Oh my, we are big fans of stuffed potatoes and this shrimp filled one is over the top delicious! Looking forward to making these for my family. Yummy!
Wow! These are insanely delicious. I can’t wait to make them again. Maybe tonight?
Sara Welch says
This was such a unique and unexpected meal that was not only easy, but also delivers on flavor! Definitely, a new favorite recipe!