If you love shrimp and loaded baked potatoes, this combination is hard to resist. Fluffy baked potatoes get filled with juicy seasoned shrimp and a rich, creamy garlic cheese sauce, then baked again until everything is hot, melted, and bubbly. Every bite is rich and satisfying.
Why You’ll Love This Recipe
- A hearty twist on loaded potatoes. Shrimp takes this classic side dish and turns it into a full meal.
- That creamy garlic cheese sauce. Cream cheese, cheddar, and mozzarella melt into a rich, savory sauce.
- Baked twice for maximum flavor. The second bake melts everything together beautifully.
- A satisfying, filling dinner. Each potato is loaded generously, making this a meal on its own.
Ingredients
- 4 large russet potatoes
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ small onion, finely chopped
- ½ cup heavy cream
- ½ cup cream cheese
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- 2 green onions, sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
How to Make Loaded Shrimp Baked Potatoes
1. Bake the potatoes. Preheat the oven to 425°F. Wash and dry the potatoes, pierce them several times with a fork, then rub with olive oil and a little of the salt. Bake for 50 to 60 minutes, until fork tender.
2. Season and cook the shrimp. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shrimp and season with paprika, garlic powder, Italian seasoning, salt, and black pepper. Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
3. Start the creamy garlic sauce. Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and softened.
4. Make it creamy. Add the heavy cream and cream cheese. Stir over medium-low heat until the cream cheese melts and the garlic sauce becomes smooth and creamy.
5. Add the cheese. Stir in the cheddar and mozzarella until melted. Add the red pepper flakes, if using, and lemon juice. Simmer gently for 1 to 2 minutes.
6. Load the potatoes. Cut a deep slit in each baked potato and gently fluff the inside with a fork. Spoon some creamy garlic sauce into each potato, then load with the cooked shrimp. Top with additional cheesy sauce.
7. Bake until bubbling. Return the loaded shrimp baked potatoes to the oven for 5 to 7 minutes, until everything is hot, melted, and bubbly.
8. Finish and serve. Spoon more creamy garlic sauce over each shrimp baked potato. Garnish with fresh parsley and sliced green onions, then serve hot.
Tips for the Best Loaded Shrimp Baked Potatoes
- Pierce the potatoes well before baking. This allows steam to escape and prevents them from bursting in the oven.
- Don’t overcook the shrimp in the initial sear. They’ll go through a second bake, so 2 to 3 minutes per side is enough.
- Fluff the potato flesh before loading. This creates more surface area for the sauce and shrimp to nestle into.
- Watch the second bake closely. It’s just meant to melt everything together, so 5 to 7 minutes should be plenty.
What to Serve with Loaded Shrimp Baked Potatoes
These potatoes are filling enough to be a meal on their own, but a simple side salad adds a fresh, light contrast if you’d like something extra.
Frequently Asked Questions
Can I use a different potato?
Yes, Yukon Gold potatoes work well too, though they may need a slightly shorter bake time since they’re smaller than russets.
Can I make the components ahead of time?
Yes, bake the potatoes and prepare the shrimp and sauce ahead, then assemble and do the final bake when ready to serve.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Loaded Shrimp Baked Potatoes with Creamy Garlic Sauce
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Wash and dry the potatoes, pierce them several times with a fork, then rub with olive oil and a little of the salt. Bake for 50 to 60 minutes, until fork-tender.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shrimp and season with paprika, garlic powder, Italian seasoning, salt, and black pepper. Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
- Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and softened.
- Add the heavy cream and cream cheese. Stir over medium-low heat until the cream cheese melts and the garlic sauce becomes smooth and creamy.
- Stir in the cheddar and mozzarella until melted. Add the red pepper flakes, if using, and lemon juice. Simmer gently for 1 to 2 minutes.
- Cut a deep slit in each baked potato and gently fluff the inside with a fork. Spoon some creamy garlic sauce into each potato, then load with the cooked shrimp. Top with additional cheesy sauce.
- Return the loaded shrimp baked potatoes to the oven for 5 to 7 minutes, until everything is hot, melted, and bubbly.
- Spoon more creamy garlic sauce over each shrimp baked potato. Garnish with fresh parsley and sliced green onions, then serve hot.