Honey Garlic Shrimp & Steak Loaded Potatoes Recipe

Prepare and roast potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes, pat dry, and prick each potato a few times with a fork. Rub each potato with olive oil and sprinkle with coarse kosher salt. Place directly on the oven rack or on a lined baking sheet and roast for 50–60 minutes until the skins are crisp and a skewer slides into the center easily. Remove and keep warm.

When potatoes are cool enough to handle (about 5–10 minutes), slice each potato lengthwise about three-quarters through and gently push the ends to open. Fluff the insides with a fork and add 0.5 tbsp unsalted butter into each potato cavity. Season the potato flesh lightly with salt and cracked black pepper to taste.

Season and cook steak

Pat the steak dry with paper towels. Season both sides evenly with garlic powder, smoked paprika, black pepper, and 0.5 tsp kosher salt. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, add 1 tbsp neutral oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), adjusting time for thickness and desired doneness. Transfer steak to a cutting board and rest for 5–8 minutes to retain juices.

Slice steak

Against the grain, slice the rested steak thinly into bite-sized strips (about 1/4 inch thick). Keep warm while you cook the shrimp and make the sauce.

Season and cook shrimp

Pat shrimp dry and season with 1/4 tsp salt and 1/4 tsp black pepper. In the same skillet used for the steak (wipe out excess if necessary) over medium-high heat, melt 1 tbsp butter. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and tent loosely with foil to keep warm.

Make the sauce

In a small bowl, mix cornstarch with 1 tbsp water to make a slurry. In the hot pan (use any remaining juices, about 1 tsp oil or butter), reduce heat to medium and add the minced garlic. Sauté 20–30 seconds until fragrant (do not burn). Add honey, soy sauce, rice vinegar, and lemon juice. Stir and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy. If using, stir in crushed red pepper. Taste and adjust — add a pinch of salt or extra lemon for brightness if needed.

Coat shrimp and steak

Return the cooked shrimp and sliced steak to the pan with the sauce and toss gently to coat everything evenly, warming them through for about 30–60 seconds. Remove from heat.

Preheat the broiler (optional) if you want melted, bubbly cheese. Spoon a generous portion of shredded cheddar into each opened potato (about 1/3–1/2 cup each). If broiling, place potatoes on a baking sheet and broil 1–2 minutes until cheese melts and bubbles — watch carefully to avoid burning. Alternatively, cover the potatoes briefly to melt the cheese.

Top each cheese-melted potato with several slices of the honey garlic steak and 3 shrimp (or distribute as desired). Drizzle extra honey garlic sauce from the pan over the toppings for shine and flavor.

Finish with a dollop (about 2 tbsp) of sour cream per potato, sprinkle with sliced green onions, chopped parsley (if using), and a pinch of fresh cracked black pepper. Serve immediately.