Description
This Cajun Shrimp recipe features perfectly cooked shrimp seasoned with Cajun spices and tossed with sautéed red bell peppers in a creamy, flavorful sauce made from butter, garlic, chicken broth, heavy cream, cheese, and a hint of heat from hot sauce and diced tomatoes with green chilies. Served with optional lime wedges and fresh cilantro, it pairs wonderfully with rice, beans, or salad for a satisfying meal.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. uncooked shrimp (large, 26/30 per pound), 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 flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream (can substitute half and half)
- 1 tablespoon honey
- 2 teaspoons hot sauce (Frank's hot sauce recommended)
- 10 oz. Rotel diced tomatoes with green chilies, juice reserved
- ¾ cup cheddar jack cheese, shredded (or a mix of cheddar, Monterey Jack, or low moisture mozzarella)
- 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 the Shrimp and Ingredients: Thaw shrimp completely if frozen and pat dry. Remove shell, tail, and veins if needed. Drain and reserve about ¼ cup juice from the diced tomatoes to deglaze later. Combine chicken broth, heavy cream, honey, hot sauce, and all seasonings (Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes) in a bowl and set aside.
- Cook the Shrimp and Red Peppers: Sprinkle shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a large 12-inch skillet over medium-high heat. Add shrimp and diced red bell pepper, cooking for 1 minute plus 20 seconds per side. Use a timer to avoid overcooking. Transfer shrimp and peppers to a clean plate; they will continue cooking slightly in the sauce.
- Deglaze the Skillet: Add the reserved tomato juice to the skillet and turn heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the skillet to release browned bits. Reduce the liquid by half.
- Start the Sauce: Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to remove the raw flour taste.
- Add Liquids and Simmer: Gradually pour in the chicken broth mixture in small splashes, stirring continuously to avoid lumps. Bring the sauce to a boil, then reduce to a gentle simmer. Stir in the drained diced tomatoes with green chilies. Let the sauce simmer uncovered for 10 minutes to thicken and meld flavors.
- Add Cheese and Lime: Lower heat to low. Gradually sprinkle in the shredded cheese, stirring constantly until melted and smooth. Stir in the lime juice slowly to balance the flavors.
- Combine and Serve: Return the cooked shrimp and red peppers to the skillet, stirring to coat them in the sauce evenly. Serve the Cajun shrimp garnished with fresh cilantro and lime wedges. Pair with cooked rice, beans, or salad as desired.
Notes
- For perfectly cooked rice: Boil 2 cups chicken broth, add 1 cup white long grain rice, boil again, then cover and simmer on low for 15 minutes. Turn off heat and let sit 5-10 minutes. Rice sticks will release and you get 3 cups of flavorful rice.
- The shrimp size used is large (26/30 count per pound), but fresh or frozen shrimp can be used.
- The sauce is abundant and works well over rice or buttered noodles.
- Use reduced or no sodium Cajun seasoning for a lower salt option.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes. Substitute regular diced tomatoes for Rotel to reduce spiciness.
- Optional add-ins include black beans and/or corn, added when tomatoes are added.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat, thaw completely and warm gently in a skillet over medium heat or using a double boiler to avoid overcooking shrimp.
- Use block cheese for better melting; packaged shredded cheese melts less smoothly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 200 mg
