Description
This easy Cajun Shrimp recipe features tender shrimp cooked with diced red bell peppers in a rich, creamy, and flavorful Cajun sauce made from garlic, butter, cheese, and a blend of spices. Perfectly spiced and creamy, it’s delicious served over rice, pasta, or with a fresh salad for a satisfying meal full of bold flavors.
Ingredients
Shrimp and Vegetables
- 1 lb. uncooked shrimp, peeled and deveined
- 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 all-purpose flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute half and half)
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 10 oz. Rotel diced tomatoes with green chilies, juice reserved (about ¼ cup)
- ¾ cup shredded cheddar jack cheese
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon light brown sugar
- ½ teaspoon mustard powder
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For Serving
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prep Work: Thaw the shrimp completely if frozen and pat them dry. Remove shells, tails, and veins if necessary. Drain and reserve about ¼ cup of juice from the diced tomatoes for deglazing later. In a bowl, combine chicken broth, heavy cream, honey, hot sauce, and all the listed seasonings and set aside.
- Cook the Shrimp: Sprinkle the shrimp with 1 teaspoon Cajun seasoning. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and diced red bell pepper, cooking about 1 minute plus 20 seconds per side. Use a timer to avoid overcooking. Transfer cooked shrimp and peppers onto a clean plate; they will continue to cook slightly after removal.
- Make the Sauce: Using the same skillet, add the reserved tomato juice and set heat to medium. Use a silicone spatula to scrape and deglaze the pan, reducing the liquid by half. Add butter and garlic; cook for 1 minute until fragrant. Stir in flour continuously for 2 minutes to cook out the raw flour taste.
- Add Liquids and Simmer: Gradually add the prepared chicken broth mixture in small splashes while stirring continuously, bringing the mixture to a boil. Reduce to a gentle simmer and add the drained diced tomatoes. Let the sauce simmer uncovered for 10 minutes to thicken and concentrate flavors.
- Finish the Sauce: Lower the heat to low and slowly sprinkle in the cheddar jack cheese, stirring continuously until melted and fully incorporated. Stir in the lime juice gently.
- Combine and Serve: Return the cooked shrimp and peppers to the skillet, stirring to coat them with the sauce. Add lime wedges to the skillet and remove from heat. Garnish with fresh chopped cilantro. Serve over rice, pasta, or alongside a fresh salad for a complete meal.
Notes
- Ensure shrimp are fully thawed and patted dry to avoid excess moisture during cooking.
- You can use half and half instead of heavy cream for a lighter sauce.
- Cook shrimp briefly to avoid rubbery texture; using a timer helps ensure perfect cooking time.
- The reserved tomato juice is essential for deglazing and deepening the sauce’s flavor.
- Serve with steamed rice or cooked pasta to soak up the creamy Cajun sauce.
- Cheddar jack cheese adds a nice creamy texture and sharp flavor, but you can substitute with a similar melting cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
