🥔🍤 Shrimp-Stuffed Baked Potato with Blackened Salmon & Grilled Asparagus

This dish is the definition of indulgence meets balance—creamy Cajun-seasoned shrimp stuffed inside a fluffy baked potato, paired with smoky blackened salmon and crisp-tender grilled asparagus. It’s a restaurant-worthy plate you can make right at home, full of bold flavors and wholesome nutrition.

✨ Ingredients

Shrimp-Stuffed Baked Potato:

• 4 large russet potatoes
• 1 lb shrimp, peeled and deveined
• ½ cup heavy cream
• 2 tbsp butter
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• ½ tsp paprika
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

Blackened Salmon:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tbsp blackened seasoning (store-bought or homemade)
• Salt & pepper, to taste

Grilled Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt & pepper, to taste
• Lemon wedges, for serving

🥄 Instructions

Step 1: Prepare the Potatoes

1. Preheat oven to 400°F (200°C).
2. Scrub and pierce potatoes with a fork. Rub with olive oil & sprinkle with salt.
3. Bake directly on oven rack for 50–60 minutes, until tender.

Step 2: Cook the Shrimp Filling

1. While potatoes bake, season shrimp with Cajun seasoning, garlic powder, paprika, salt, and pepper.
2. In a skillet, melt butter over medium heat. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove shrimp (reserve a few for garnish).
3. In the same skillet, add heavy cream. Simmer for 2 minutes, scraping up brown bits. Return shrimp (chopped if desired) and stir until creamy.

Step 3: Make Blackened Salmon

1. Rub salmon with olive oil, blackened seasoning, salt, and pepper.
2. Heat a skillet or grill pan over medium-high. Sear salmon for 4–5 minutes per side until blackened and flaky.

Step 4: Grill the Asparagus

1. Toss asparagus with olive oil, salt, and pepper.
2. Grill for 5–7 minutes until tender-crisp, turning occasionally.

Step 5: Assemble & Serve

1. Cut open baked potatoes, fluff insides with a fork. Spoon shrimp cream sauce over each potato. Garnish with parsley and extra shrimp.
2. Plate with blackened salmon and grilled asparagus on the side.
3. Serve hot with lemon wedges.

📝 Notes

• For a lighter potato filling, swap heavy cream for Greek yogurt or half-and-half.
• You can make the shrimp sauce spicier with cayenne or hot sauce.
• Don’t overcook salmon—remove it when it just flakes with a fork.
• Asparagus tastes best with a squeeze of fresh lemon just before serving.

💡 Tips

• Bake potatoes ahead of time and reheat for a quicker meal.
• If you prefer, air-fry asparagus at 400°F for 7–8 minutes instead of grilling.
• Try smoked paprika for an extra depth of flavor in the shrimp sauce.
• Use sweet potatoes instead of russets for a nutrient boost and natural sweetness.

🍽 Servings

• Serves 4 people (1 stuffed potato per person with shared salmon & asparagus).

🔢 Nutritional Info (per serving, approx.)

• Calories: ~620
• Protein: 42 g
• Carbohydrates: 45 g
• Fat: 29 g
• Fiber: 6 g
• Sodium: ~820 mg

(Values will vary depending on portion sizes and exact ingredients used.)

🌱 Benefits

• High-protein meal – salmon & shrimp provide lean protein and omega-3s.
• Rich in fiber & vitamins – from potatoes and asparagus.
• Heart-healthy fats – olive oil, salmon, and shrimp support cardiovascular health.
• Balanced plate – includes protein, healthy fats, and complex carbs.
• Flavor + Nutrition – Cajun spices and blackened seasoning add zest without heavy sauces.

❓ Q/A

Q1: Can I make this with chicken instead of salmon?
A: Yes, blackened chicken works great as a substitute.

Q2: How do I make it dairy-free?
A: Use coconut cream instead of heavy cream for the shrimp sauce.

Q3: Can I meal prep this dish?
A: Yes! Bake potatoes ahead, store shrimp sauce separately, and cook salmon fresh before serving.

Q4: How do I know salmon is done?
A: It should flake easily with a fork and reach an internal temp of 145°F (63°C).

Q5: What other sides work well?
A: A light garden salad, roasted Brussels sprouts, or garlic green beans pair nicely.