Description
This Cajun Shrimp recipe features perfectly seasoned large shrimp sautéed with red bell peppers, then simmered in a rich, creamy, and flavorful Cajun sauce made with garlic, butter, cream, cheese, and a blend of spices. Served with fresh lime wedges and cilantro, it's an ideal dish for a spicy, comforting meal that pairs wonderfully with rice, beans, or salad.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. uncooked large shrimp (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 all-purpose flour
- 1 ½ cups chicken broth
- ¾ cups 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 combination of cheddar, Monterey Jack, mozzarella)
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon light brown sugar
- 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 shrimp completely if frozen, then pat dry. Remove shell, tail, and veins as needed. Drain the Rotel tomatoes and reserve about ¼ cup of the juice for deglazing the skillet later. Combine chicken broth, heavy cream, honey, hot sauce, and all seasonings in a bowl and set aside.
- Cook the Shrimp and Peppers: Sprinkle the 1 lb shrimp with 1 teaspoon Cajun seasoning. Heat oil in a large 12-inch skillet over medium-high heat. Add shrimp and diced red bell pepper to the skillet and cook for 1 minute 20 seconds per side, using a timer to avoid overcooking. Once cooked, transfer shrimp and peppers to a clean plate; they will continue cooking gently as they rest and later in the sauce.
- Deglaze the Skillet: Add the reserved tomato juice to the skillet over medium heat. Use a silicone spatula to scrape the browned bits from the bottom and sides of the skillet. Reduce the liquid by half to concentrate the flavors.
- Prepare the Roux Base: Add the 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 and form a roux.
- Incorporate the Liquid: Slowly add the combined chicken broth mixture in small splashes, stirring constantly to prevent lumps. Bring this mixture to a boil, then reduce heat to a gentle simmer.
- Simmer Sauce with Tomatoes: Add the drained diced tomatoes (Rotel) to the skillet. Let the sauce simmer uncovered for 10 minutes to thicken, meld flavors, and reduce slightly.
- Add Cheese and Lime: Reduce heat to low and gradually sprinkle in shredded cheddar jack cheese, stirring continuously until melted and well combined. Stir in fresh lime juice slowly.
- Finish the Dish: Return the cooked shrimp and bell peppers to the skillet and toss gently to coat in the sauce. Serve immediately, garnished with fresh lime wedges and chopped cilantro. Pair with rice, beans, or salad.
Notes
- For perfectly cooked rice, bring 2 cups chicken broth to a boil, add 1 cup long grain white rice, cover tightly, and simmer for 15 minutes. Turn off heat and check that liquid is absorbed; if not, simmer 5 more minutes. Optionally let rest for 5-10 minutes covered.
- Shrimp size used: large (26/30 count per pound), peeled and deveined; can use fresh or frozen.
- Cheese options include Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella; shredding from block cheese improves melting.
- For milder heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes; substitute regular diced tomatoes for Rotel if preferred.
- You may add black beans and/or corn along with tomatoes for added texture and flavor.
- 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 use a makeshift double boiler to prevent overcooking shrimp and preserve texture.
- Use reduced or no sodium Cajun seasoning if monitoring salt intake.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
