Description
Cajun Shrimp is a flavorful and creamy dish featuring large shrimp cooked with a spicy Cajun seasoning, sautéed peppers, and a rich garlic butter sauce with cheddar jack cheese and diced tomatoes. Perfect served with rice, beans, or salad, this recipe offers a delicious balance of spice, creaminess, and zest with lime and fresh cilantro garnish.
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 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
- 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 Shrimp and Ingredients: Thaw shrimp completely if frozen, then pat dry and remove shells, tails, and veins if needed. Drain the juice from the diced tomatoes and reserve about ¼ cup. In a bowl, combine the chicken broth, heavy cream, honey, hot sauce, and all the seasonings for later use.
- Cook Shrimp and Peppers: Sprinkle the shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and diced red bell pepper and cook for 1 minute and 20 seconds per side. Quickly remove shrimp and peppers to a clean plate to prevent overcooking.
- Deglaze Skillet: Add the reserved tomato juice to the skillet and set heat to medium. Use a spatula to scrape and release any browned bits from the bottom and sides of the skillet. Reduce the liquid by half.
- Make the Roux and Garlic Base: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the flour continuously for 2 minutes to cook off the raw flour taste.
- Add Liquid and Simmer Sauce: Gradually add the chicken broth mixture to the skillet in small splashes, stirring constantly. Bring to a boil, then reduce heat to a gentle simmer. Add drained diced tomatoes and allow sauce to simmer, uncovered, for 10 minutes until thickened and flavors meld.
- Incorporate Cheese and Lime: Lower heat to low and slowly sprinkle in cheddar jack cheese while stirring continuously until melted and combined. Stir in lime juice gently.
- Combine Shrimp and Serve: Return shrimp and peppers to the skillet and stir to coat with sauce. Garnish with fresh lime wedges and chopped cilantro. Serve over rice, beans, or a fresh salad as desired.
Notes
- For perfectly cooked rice, bring 2 cups chicken broth to a boil, add 1 cup white long grain rice, cover tightly, and simmer for 15 minutes. Turn off heat and let sit covered for 5-10 minutes.
- The shrimp size recommended is large (26/30 per pound). You can use fresh or frozen shrimp.
- Use McCormick Cajun seasoning or a reduced/no sodium option for health preferences.
- Frank’s Hot Sauce complements the recipe well; adjust hot sauce quantity for preferred heat level.
- Cheddar Jack, Monterey Jack, Cheddar, or mozzarella (low moisture/whole milk) cheeses work well. Shredding from block cheese improves melting quality.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes. Substitute regular diced tomatoes if preferred.
- Add black beans or corn when adding tomatoes for variety and extra texture.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for 3 months. Reheat gently in a skillet or double boiler to avoid rubbery shrimp.
