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A Cajun baked potato topped with melted cheese, chopped bacon, sour cream, and creamy sauce, served on a wooden board with shredded cheese scattered around.
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5 from 3 votes

Bayou Baked Shrimp Spud

A big fluffy baked potato loaded with Cajun garlic butter shrimp, melty cheese, and a rich, creamy Southern-style sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Seafood
Keyword: baked potatoe, potatoes
Servings: 4

Equipment

  • 1 Skillet
  • 1 Baking sheet
  • 1 Bowl

Ingredients

  • 4 large russet potatoes
  • 2 tbsp cooking oil
  • 1 tbsp kosher salt

For the Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced

For the Creamy Cajun Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups half-and-half or heavy cream
  • 1 cup cup shredded cheddar jack cheese
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

For the Potato Filling

  • 2 tbsp butter
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar jack cheese
  • Pinch of salt and pepper

Toppings

  • Extra shredded cheese
  • Sliced green onions
  • Chopped parsley
  • Bacon bits (optional)
  • Light sprinkle of Cajun seasoning

Instructions

  • Preheat the oven to 400°F. Wash and dry the potatoes, then rub them with oil and coat evenly with kosher salt. Place directly on the oven rack or a baking sheet and bake for 50 to 60 minutes, until fork tender.
  • In a bowl, combine the shrimp with Cajun seasoning, garlic powder, onion powder, smoked paprika, and black pepper. Toss until evenly coated.
  • Heat a skillet over medium-high heat and add butter and olive oil. Once hot, cook the shrimp for 1 to 2 minutes per side until pink and slightly curled. Add the garlic during the last 30 seconds. Remove from skillet and set aside.
  • In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the cream, whisking continuously until smooth. Let it cook for 2 to 3 minutes until slightly thickened. Stir in cheese, Cajun seasoning, smoked paprika, and black pepper until creamy.
  • Slice open each baked potato and fluff the inside with a fork. Add butter, sour cream, shredded cheese, and a pinch of salt and pepper. Mix lightly inside the shell until creamy.
  • Fill each potato with shrimp, then spoon over the Cajun cheese sauce. Top with extra cheese, green onions, parsley, and bacon bits if desired. Finish with a light sprinkle of Cajun seasoning.

Notes

  • Bake potatoes ahead of time to save prep time
  • Store leftovers in the refrigerator for up to 3 days
  • Reheat gently to keep shrimp from overcooking

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 49g | Protein: 34g | Fat: 79g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 2843mg | Potassium: 1260mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3916IU | Vitamin C: 43mg | Calcium: 481mg | Iron: 3mg