Cajun Shrimp
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
515 kcal
-
Course
Main Course
-
Cuisine
American
Cajun Shrimp
Report
This easy Cajun Shrimp recipe has the most flavorful sauce that's great for serving over rice or pasta!
Share:
Ingredients
- 1 lb. uncooked shrimp see notes
- 1 teaspoon Cajun Seasoning
- 1 red bell pepper diced
- 1 tablespoons olive oil or avocado oil
Sauce
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream can sub half and half
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 10 oz. Rotel diced tomatoes with green chilies juice reserved
- ¾ cup cheddar jack cheese shredded. See notes.
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun Seasoning
- 1 teaspoon brown sugar I use light
- ½ teaspoon EACH: mustard powder, oregano
- 1 pinch EACH: cayenne pepper, red pepper flakes
For Serving
- Lime wedges
- fresh cilantro roughly chopped
Instructions
Prep Work
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins.
- Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after cooking. (You should have about ¼ cup.)
- Combine the chicken broth, heavy cream, honey, hot sauce, and seasonings and set aside.
Cook the Shrimp
- Sprinkle the shrimp with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and diced red peppers and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp and peppers onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Make the Sauce
- Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Reduce the liquid by half.
- Add the butter and the garlic and cook for 1 minute.
- Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
- Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 3 of prep work.)
- Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 10 minutes, uncovered. During this time the flavors will meld, and the sauce will thicken and concentrate.
- Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.
- Add the shrimp and peppers and stir to combine. Add the fresh lime wedges to the skillet and remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! (See notes for rice cooking tips.)
Notes
- My Process for Perfectly Cooked Rice:
- Pro Tips:
- Storage:
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
- Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and bring it back to a boil.
- Cover tightly and reduce to a simmer. Cook for 15 minutes. Turn heat off. (Lift lid and ensure liquid is gone, if not, simmer 5 more minutes.)
- Optional: Remove from heat and let the rice sit in the pot, covered, for 5-10 minutes. Any rice stuck to the bottom will release during this time.
- This will yield 3 cups of flavorful rice.
- Note: Other varieties of rice will require different amounts of liquid and simmering time.
- Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
- Sauce: This recipe makes a lot of delicious sauce and is great for serving over rice or buttered noodles! (See notes section of the recipe card for my tips on perfectly cooked rice.)
- Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
- Hot Sauce: I use Frank's Hot Sauce for this recipe.
- Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk.
- Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
- Additions: Black beans and/or corn can also be added to this dish, you can add them when the tomatoes are added.
- 📘 Find this recipe on page 230 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and sauce does reheat well.
- To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
- You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
279mg
(93%)
Sodium
743mg
(31%)
Potassium
632mg
(18%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
2890IU
(58%)
Vitamin C
48mg
(53%)
Calcium
292mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 279mg | 93% |
| Sodium | 743mg | 31% |
| Potassium | 632mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2890IU | 58% |
| Vitamin C | 48mg | 53% |
| Calcium | 292mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
Other Recipes
You'll Also Love
