Go Back
Mediterranean loaded shrimp baked potato topped with golden seared garlic shrimp, creamy yogurt sauce, and fresh chives.

Loaded Shrimp Baked Potato Recipe

A healthy Mediterranean twist on the classic loaded shrimp baked potato featuring crispy Russet skins, fluffed mashed potato, golden Cajun garlic shrimp, and a velvety Greek yogurt sauce
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Baked Potato Shells & Base:
  • 4 large Russet potatoes scrubbed clean
  • 1 tbsp Extra Virgin Olive Oil for coating skins
  • 1 tsp coarse sea salt
  • 1 tbsp Extra Virgin Olive Oil for fluffing potato interior
  • ¼ cup plain Greek yogurt
  • Salt and freshly cracked black pepper to taste
For the Garlic Cajun Shrimp:
  • 1 lb raw wild-caught shrimp 16/20 count, peeled and deveined
  • 1 tbsp Cajun seasoning
  • ½ tsp smoked paprika
  • 3 cloves garlic finely minced
  • 1 tbsp Extra Virgin Olive Oil for pan-searing
For the Golden Cream Sauce & Garnish:
  • ½ cup plain whole-milk Greek yogurt
  • 1 tbsp Extra Virgin Olive Oil
  • ½ tsp paprika
  • 2 –3 tbsp warm water or milk to adjust consistency
  • 2 tbsp fresh chives chopped

Method
 

Bake the Potatoes:
  1. Preheat oven to 400°F (200°C). Prick clean potatoes with a fork, coat skins with 1 tbsp olive oil and coarse salt, and place directly on the oven rack for 50-60 minutes until tender.
Prepare Potato Base:
  1. Slice a slit in each baked potato, scoop out center interior into a bowl, and leave sturdy skin walls. Mash scooped potato with 1 tbsp olive oil, 1/4 cup Greek yogurt, salt, and pepper. Spoon back into potato skins.
Sear Cajun Shrimp:
  1. Toss peeled shrimp with Cajun seasoning and paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear shrimp 2 minutes per side until pink. Add minced garlic during the last 30 seconds. Remove shrimp from heat.
Make Golden Sauce:
  1. Turn skillet to medium-low. Add 1/2 cup Greek yogurt, 1 tbsp olive oil, paprika, and a splash of warm water/milk. Whisk gently to combine with pan juices until smooth and warm.
Assemble:
  1. Top fluffed potatoes with seasoned garlic shrimp, drizzle generously with golden yogurt sauce, sprinkle with fresh chives, and serve hot.

Notes

  • Keep heat low when warming the Greek yogurt sauce to prevent curdling.
  • Do not wrap potatoes in foil if you want extra crispy skins.