Cajun Shrimp Loaded Baked Potato

Serving:
Serve hot as a main dish or with a side of salad or steamed vegetables.
For extra flavor, drizzle with a bit of hot sauce or sprinkle with extra Cajun seasoning.
Storage:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: It’s best to freeze only the shrimp separately, as the potato texture may change when frozen.
Reheating: Reheat in the microwave or oven until warmed through.
Variations
Vegetarian Version: Replace the shrimp with sautéed mushrooms and spinach for a hearty, meat-free option.
Cheesy Option: Add extra cheese inside the baked potato before topping with shrimp.
Spicy Kick: Drizzle with sriracha or your favorite hot sauce for an extra layer of heat.
FAQ
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely before cooking.

2. Can I make the Cajun shrimp ahead of time?
Yes! Cook the shrimp in advance and refrigerate for up to 2 days. Reheat when ready to serve.

3. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes work well for a sweeter contrast to the spicy shrimp.

4. How do I get my shrimp to cook perfectly?
Cook shrimp quickly over medium-high heat. They should turn pink and opaque in just a few minutes. Avoid overcooking.

5. Can I make this dish low-carb?
Yes! Substitute the baked potato with cauliflower mash or roasted cauliflower florets for a low-carb version.