Description
This easy Cajun Shrimp recipe has the most flavorful sauce that’s great for serving over rice or pasta!
Ingredients
- 1 lb. uncooked shrimp, see notes
- 1 teaspoon Cajun seasoning
- 1 red bell pepper, diced
- 1 tablespoon 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
- 2 teaspoons lime juice
- Seasonings:
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar, light
- ½ teaspoon EACH: mustard powder, oregano
- 1 pinch EACH: cayenne pepper, red pepper flakes
- For Serving:
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Thaw the shrimp completely (if frozen) and pat dry. Remove shell, tail, and veins if needed.
- Drain and reserve juice from the diced tomatoes (about ¼ cup). Combine chicken broth, heavy cream, honey, hot sauce, and seasonings, and set aside.
- Sprinkle shrimp with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Cook shrimp and red peppers about 1 min + 20 sec per side. Transfer to plate.
- Add reserved tomato juice to skillet, reduce heat to medium, deglaze, and reduce liquid by half.
- Add butter and garlic; cook 1 minute. Add flour; stir 2 minutes until raw smell is gone.
- Gradually add chicken broth mixture, stirring continuously. Bring to boil, reduce to gentle bubble.
- Add drained tomatoes; simmer uncovered 10 minutes to thicken.
- Reduce heat to low. Slowly add cheese, stirring until melted. Stir in lime juice.
- Add shrimp and peppers back to sauce; stir to combine. Garnish with lime wedges and cilantro. Serve over rice, beans, or salad.
Notes
- Perfectly cooked rice: Bring 2 cups chicken broth to boil, add 1 cup white rice, simmer 15 min, then let sit 5-10 min covered.
- Shrimp size: Large, 26/30 per pound, fresh or frozen.
- Sauce: Delicious over rice or buttered noodles.
- Cajun seasoning: Use reduced or no sodium if preferred.
- Hot Sauce: Frank’s recommended.
- Cheese: Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella. Shred from block for best melt.
- Heat: Reduce hot sauce and omit cayenne/red flakes for less heat.
- Additions: Black beans or corn can be added with tomatoes.
- Storage: Refrigerate up to 3 days or freeze 3 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Seafood
- Method: Skillet
- Cuisine: American