Description
A flavorful Cajun Shrimp recipe featuring perfectly cooked shrimp with a creamy, spicy sauce made from tomatoes, cheese, and Cajun seasonings. Served best with rice, beans, or salad, this dish brings bold Cajun flavors to your table with ease.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. uncooked shrimp
- 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 cup heavy cream (can substitute 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 mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For Serving
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prep the Shrimp and Ingredients: Thaw the shrimp completely if frozen, then pat dry. Remove shell, tail, and veins if needed. Drain and reserve about ¼ cup of juice from the diced tomatoes to use later. Combine chicken broth, heavy cream, honey, hot sauce, and all seasonings in a bowl and set aside.
- Cook the Shrimp and Peppers: Sprinkle shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add shrimp and diced red bell pepper. Cook about 1 minute plus 20 seconds per side, using a timer to avoid overcooking. Remove shrimp and peppers onto a clean plate; they will continue cooking slightly in the sauce.
- Make the Sauce Base: Add the reserved tomato juice to the skillet and heat over medium. Use a spatula to scrape up any bits on the pan. Reduce the liquid by half.
- Add Butter, Garlic, and Flour: Stir in butter and minced garlic, cooking for 1 minute. Then add flour and stir continuously for 2 minutes until the raw flour smell disappears.
- Incorporate Broth Mixture and Tomatoes: Gradually add the chicken broth mixture in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce to a gentle simmer. Stir in drained diced tomatoes and let the sauce simmer uncovered for 10 minutes to thicken and meld flavors.
- Add Cheese and Lime Juice: Lower heat to low, slowly sprinkle in shredded cheese while stirring to melt and combine. Stir in lime juice gently.
- Combine Shrimp and Final Touches: Add cooked shrimp and peppers back into the sauce. Stir to combine. Add fresh lime wedges to the skillet, remove from heat, and garnish with fresh chopped cilantro.
- Serve: Serve immediately with prepared rice, beans, or a fresh salad for a complete meal.
Notes
- For perfect rice: boil 2 cups chicken broth, add 1 cup long grain white rice, return to boil, cover and simmer 15 minutes, then remove from heat. Let sit covered 5-10 minutes before fluffing.
- Shrimp size used is large (26-30 per pound); fresh or frozen shrimp both work.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne/red pepper flakes. Use plain diced tomatoes instead of Rotel for milder flavor.
- Cheese options include cheddar jack, Monterey Jack, cheddar, or low-moisture mozzarella. Using block cheese shredded fresh melts best.
- Add black beans or corn when tomatoes are added for extra texture and flavor.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months. Reheat gently on the stovetop to avoid overcooked shrimp.
- Using reduced or no sodium Cajun seasoning can help reduce salt content.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg
