Cajun Shrimp
User Reviews
5
78 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
515 kcal
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Course
Main Course
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Cuisine
American
Cajun Shrimp
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Cajun Shrimp features seasoned shrimp sautéed with red bell peppers, combined with a creamy sauce made from butter, garlic, flour, chicken broth, heavy cream, and a blend of spices including Cajun seasoning and hot sauce. The sauce incorporates diced tomatoes with green chilies and cheddar jack cheese, creating a rich and mildly spicy dish. This recipe balances bold flavors with creamy texture, ideal for serving over rice or buttered noodles, and is enhanced with fresh lime juice and cilantro to brighten the finish.
Description
The Cajun Shrimp recipe begins with shrimp and diced red bell peppers cooked quickly with Cajun seasoning to maintain tenderness and infuse spice. The sauce is developed by deglazing the pan with reserved tomato juice, then simmering a mixture of butter, garlic, flour, and a seasoned blend including honey and hot sauce. Heavy cream and cheddar jack cheese are added for richness and smoothness, while lime juice adds acidity to balance the flavors. The dish is creamy, with a kick from spices and zest from fresh ingredients. It works well plated over freshly cooked rice or buttered noodles, absorbing the sauce's robust flavors. The inclusion of multiple seasonings like mustard powder, oregano, cayenne pepper, and red pepper flakes contributes layers of complexity. The recipe notes advise careful cooking times to avoid overcooking shrimp, ensuring a tender texture, and suggest storage options including refrigeration and freezing, as well as reheating tips to maintain quality. Variations include adding black beans or corn for extra texture and heartiness.
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Ingredients
- 1 lb. Shrimp see notes, uncooked
- 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 mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For Serving
- lime wedges
- cilantro roughly chopped, fresh
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
- Use large shrimp, peeled and deveined for best texture; thaw completely before cooking and pat dry to prevent excess moisture.
- Reserve tomato juice from diced tomatoes to deglaze the pan for added flavor and to incorporate into the sauce.
- Cook shrimp briefly per side (about 1 minute and 20 seconds) to avoid rubbery texture; shrimp will continue cooking slightly in the sauce.
- Cheddar Jack cheese is recommended shredded from a block for better melting; mix of Monterey Jack, Cheddar, or Mozzarella also works.
- For less heat, reduce hot sauce and omit cayenne and red pepper flakes; use plain diced tomatoes instead of Rotel if preferred.
- Can add black beans or corn along with tomatoes for additional vegetables.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months; reheat gently to avoid overcooking shrimp.
Nutrition Information
Show Details
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%)
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
78 reviews
Excellent
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