Cajun Shrimp Recipe

Looking for a quick, flavor-packed dinner that feels fancy but is surprisingly easy to make? This Cajun Shrimp recipe delivers bold, zesty flavors in a creamy, cheesy sauce that’s perfect over rice, pasta, or even with a side of roasted vegetables. The shrimp cook to perfection in just a few minutes, and the sauce simmers into a rich, aromatic masterpiece that will have everyone asking for seconds. Whether it’s a busy weeknight, a cozy weekend meal, or a dinner party main dish, this Cajun shrimp is both indulgent and approachable—comfort food with a spicy kick!

Why You’ll Love This Cajun Shrimp

• Quick and easy: Ready in just 40 minutes from start to finish.
• Packed with flavor: A creamy, cheesy sauce with the perfect Cajun spice balance.
• Family-friendly: Adjust the heat level for kids or spice lovers.
• Versatile: Serve over rice, pasta, or with salad for a complete meal.
• Make-ahead friendly: Leftovers reheat beautifully, and the sauce freezes well.

Ingredients

Shrimp

• 1 lb. uncooked shrimp – Large shrimp work best, peeled and deveined. Quick to cook and tender.
• 1 teaspoon Cajun seasoning – Adds that signature Cajun flavor kick.
• 1 red bell pepper, diced – Sweet, colorful, and adds crunch.
• 1 tablespoon olive oil or avocado oil – For searing the shrimp perfectly.

Sauce

• 3 tablespoons butter – Adds richness and a velvety base for the sauce.
• 3 cloves garlic, minced – Aromatic and flavorful, essential in Cajun cooking.
• 3 tablespoons flour – Thickens the sauce for a creamy consistency.
• 1 ½ cups chicken broth – Builds a savory, flavorful base.
• ¾ cup heavy cream – Or half-and-half for a lighter version; adds creaminess.
• 1 tablespoon honey – Balances the spice with subtle sweetness.
• 2 teaspoons hot sauce – For that zesty, spicy Cajun kick.
• 10 oz. Rotel diced tomatoes with green chilies, juice reserved – Adds acidity and texture.
• ¾ cup cheddar jack cheese, shredded – Melts into a gooey, cheesy sauce.
• 2 teaspoons lime juice – Brightens and balances the flavors.

Seasonings

• 2 teaspoons Cajun seasoning
• 1 teaspoon light brown sugar – Adds depth to the sauce.
• ½ teaspoon each: mustard powder, oregano – Adds subtle aromatic complexity.
• Pinch each: cayenne pepper, red pepper flakes – Optional heat boost.

For Serving

• Lime wedges – Adds freshness when squeezed over the dish.
• Fresh cilantro, roughly chopped – Brightens and adds color.

How to Make Cajun Shrimp

Prep Work

1. Thaw shrimp completely if frozen, and pat dry. Remove shells, tails, and veins if needed.
2. Drain and reserve the juice from the diced tomatoes (about ¼ cup) to deglaze the skillet later.
3. In a bowl, combine chicken broth, heavy cream, honey, hot sauce, and seasonings. Set aside.

Cook the Shrimp

1. Sprinkle shrimp evenly with Cajun seasoning.
2. Heat oil in a large skillet over medium-high heat. Add shrimp and diced red peppers. Cook for 1 minute plus 20 seconds per side—use a timer to avoid overcooking.
3. Transfer shrimp and peppers to a clean plate; they will cook slightly more when added back to the sauce.

Make the Sauce

1. Add the reserved tomato juice to the skillet over medium heat. Use a silicone spatula to scrape up any bits stuck to the pan. Reduce the liquid by half.
2. Stir in butter and garlic; cook for 1 minute.
3. Sprinkle in flour and stir continuously for 2 minutes to cook off the raw flour taste.
4. Gradually add the chicken broth mixture, stirring constantly. Bring to a boil, then reduce to a gentle simmer.
5. Add the drained tomatoes and let the sauce simmer uncovered for 10 minutes.
6. Reduce heat to low; slowly stir in cheese until melted and combined, then add lime juice.

Combine and Serve

1. Return shrimp and peppers to the skillet and stir gently to coat in the sauce.
2. Serve with lime wedges and sprinkle with fresh cilantro. Pair with rice, beans, or a salad.

Tips for Success

• Don’t overcook shrimp: They cook quickly and will become rubbery if left too long.
• Cheese matters: Shredding from a block melts better than pre-shredded.
• Adjust spice: Reduce hot sauce and omit cayenne/red pepper flakes for milder flavors.
• Rice tip: Cook rice in chicken broth for extra flavor; let it sit covered after simmering for perfect texture.

Equipment Needed

• 12-inch skillet (nonstick or stainless steel)
• Silicone spatula
• Measuring cups and spoons
• Knife and cutting board
• Mixing bowl

Recipe Variations

1. Vegetarian: Swap shrimp for sautéed mushrooms or tofu; keep the creamy Cajun sauce.
2. Extra spicy: Double the hot sauce and add ½ teaspoon smoked paprika or chipotle powder.
3. Low-carb: Serve over cauliflower rice or zucchini noodles instead of traditional rice or pasta.
4. Cheese twist: Mix Monterey Jack and Mozzarella with cheddar for a gooey, melty sauce.

Serving Suggestions

• Over steamed white or brown rice to soak up the sauce.
• With buttered noodles for a creamy Cajun pasta twist.
• Garnish with lime wedges and fresh cilantro for freshness and color.
• Pair with black beans and roasted corn for a hearty, complete meal.

FAQs

Q: Can I use frozen shrimp? Yes! Thaw completely and pat dry before cooking for the best texture.
Q: How long does leftovers keep? Store in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Q: Can I make it less spicy? Absolutely! Reduce hot sauce to 1 tsp and omit cayenne/red pepper flakes.
Q: Can I use other cheeses? Yes, cheddar, Monterey Jack, or mozzarella all work well. Shred from a block for best melting.
Q: Can I make this ahead of time? You can prep the sauce and shrimp separately; cook shrimp fresh just before serving to prevent overcooking.

Final Thoughts

This Cajun Shrimp recipe is a flavor explosion that feels indulgent yet comes together quickly. Creamy, spicy, cheesy, and perfectly balanced, it’s perfect for busy weeknights, casual dinners, or impressing friends at the table. Serve it over rice, pasta, or veggies, and don’t forget a squeeze of lime—every bite bursts with bold Cajun flavor. Try it, share it, and watch it become a family favorite!

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