There’s something so irresistible about a rich, flavorful sauce paired with perfectly cooked shrimp — that’s exactly what you get with this Creamy Cajun Shrimp Recipe. The blend of spices, creamy texture, and just the right kick of heat makes it a true crowd-pleaser every time I make it.
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Why You'll Love This Recipe
I still remember the first time I tried to make creamy Cajun shrimp—it was a lifesaver on a hectic weeknight. What I love most is how it feels indulgent without requiring hours in the kitchen. Plus, it’s flexible enough to fit whatever you have or like.
- Bold, Balanced Flavors: The Cajun seasoning and hot sauce pack just the right punch without overwhelming the creamy sauce.
- Easy to Make: This recipe comes together in under 40 minutes, perfect for busy weeknights or casual dinners.
- Versatile Serving Options: It pairs beautifully with rice, noodles, or even a crisp salad, making it easy to customize.
- Comfort Food with a Kick: Creamy, cheesy, a little spicy—this dish has all the cozy vibes you want.
Ingredients & Why They Work
Every ingredient here plays a big role in building that luscious creamy Cajun shrimp flavor. I always recommend fresh shrimp and good-quality Cajun seasoning to get that authentic taste—subpar spices just won’t give the same result!
- Shrimp: I use large shrimp (26/30 count) for fast cooking and tenderness—frozen works fine if thawed properly.
- Cajun Seasoning: This adds that signature smoky, spicy flavor—I often use McCormick’s, but a homemade blend works great too!
- Red Bell Pepper: Adds a sweet crunch and color contrast that brightens the dish.
- Butter & Garlic: The base for a rich, aromatic sauce that pairs perfectly with seafood.
- Flour: For thickening the sauce gently without clumps, you’ll want to cook it out properly.
- Chicken Broth & Heavy Cream: Together they build a creamy, savory sauce that balances spice with richness.
- Honey & Hot Sauce: Sweetness and heat—these two balance each other to keep the flavors lively.
- Rotel Tomatoes with Green Chilies: Adds a nice tang and subtle heat with fresh tomato flavor.
- Cheddar Jack Cheese: Using a shredded mix from a block gives you the best melt and creamy texture.
- Lime Juice: Adds brightness and a fresh zing that cuts through the richness beautifully.
- Seasonings (Brown Sugar, Mustard Powder, Oregano, Cayenne, Red Pepper Flakes): These deepen the flavor profile with subtle layers of sweetness, earthiness, and heat.
- Lime Wedges & Fresh Cilantro for Serving: My favorite finishing touches to brighten and freshen each bite.
Make It Your Way
This dish is a wonderful starting point that you can tweak easily. I usually keep the heat moderate, but sometimes you want to dial it up. The flexibility here is part of the fun—you can truly make it your own.
- Lower Heat Version: When cooking for little ones or spice-averse friends, I cut the hot sauce in half and skip the cayenne pepper and red pepper flakes—it’s still flavorful without the bite.
- Added Veggies: I sometimes toss in corn or black beans when I want a heartier meal. Adding them alongside the tomatoes gives a nice texture and sweetness.
- Cheese Choices: Feel free to experiment—Monterey Jack or a mozzarella blend works well if you want a gooey, mellower sauce.
- Serving Substitute: Buttered noodles or creamy grits make excellent alternatives to rice if you want to switch things up.
Step-by-Step: How I Make Creamy Cajun Shrimp Recipe
Step 1: Prep Your Shrimp Like a Pro
First things first — absolutely make sure your shrimp are fully thawed if frozen, and pat them dry with paper towels. Moisture on the surface is the enemy of a good sear! I peel, devein, and remove tails for ease of eating, but leaving tails on is great for presentation if you prefer. Also, don’t forget to reserve the tomato juice from your Rotel tomatoes; it’s pure flavor magic for the sauce.
Step 2: Spice and Sear the Shrimp
Sprinkle the shrimp evenly with Cajun seasoning—don’t be shy! Heat your skillet over medium-high heat and add olive oil. When it’s shimmering, toss in your shrimp and diced red bell pepper. This part moves fast—about 1 minute and 20 seconds per side. Use a timer if you’re prone to distractions like me. You want a nice sear but no rubbery shrimp, so keep an eye on that clock. Once done, transfer them to a clean plate to rest; they’ll keep cooking just a little in the next steps.
Step 3: Build That Flavorful Sauce
Keep the skillet on medium heat and pour in the reserved tomato juice. Use a silicone spatula to scrape up every delicious browned bit stuck to the pan—that’s where the deep flavor lives. Let that liquid reduce by half, it intensifies the tomato-chili goodness. Next, add your butter and minced garlic, cooking just about a minute until fragrant. Then, stir in the flour and keep stirring for two minutes to get rid of that raw flour taste.
Step 4: Cream It Up & Simmer
Gradually add your chicken broth mixture—this blend of broth, cream, honey, hot sauce, and seasonings—while stirring constantly to avoid lumps. Bring the sauce to a boil, then reduce to a gentle bubble and stir in your drained tomatoes. Let it simmer uncovered for about 10 minutes so the flavors can really marry and the sauce thickens up just right.
Step 5: Cheese, Shrimp, and Finish
Turn the heat to low and slowly sprinkle in the shredded cheddar jack cheese, stirring continuously to melt it smoothly into the sauce. Then, stir in fresh lime juice for that pop of brightness. Lastly, fold your shrimp and peppers back into the skillet to warm through gently. Finish by throwing in fresh cilantro and serve with lime wedges on the side—this little squeeze of citrus makes each bite unforgettable.
Top Tip
From my many attempts perfecting this Creamy Cajun Shrimp Recipe, I learned how important timing and technique are — especially with shrimp and sauce-making. These tips will help you nail it every time.
- Precise Shrimp Cooking: Use a timer during shrimp cooking — it’s easy to overcook these little guys, which makes them rubbery. I swear by 1 minute and 20 seconds per side.
- Deglazing Magic: Don’t skip deglazing the pan with the reserved tomato juice — those caramelized bits are flavor gold for your sauce.
- Slow Cheese Melting: >Add cheese slowly on low heat and stir constantly to avoid clumps and gritty texture.
- Use Fresh Lime Juice: Fresh is best here—bottled lime juice just doesn’t brighten up the sauce the same way.
How to Serve Creamy Cajun Shrimp Recipe
Garnishes
I always sprinkle fresh cilantro generously on top. It adds a refreshing herbaceous note that balances the richness. Lime wedges on the side are non-negotiable in my book — a quick squeeze over the dish before each bite makes the flavors pop.
Side Dishes
My go-to pairing is simple, fluffy white rice cooked in chicken broth—that absorbs the sauce so well. But sometimes, I serve this creamy Cajun shrimp over buttered egg noodles or alongside a crisp green salad when I want something lighter.
Creative Ways to Present
For special dinners, I’ve spooned the sauce and shrimp over creamy polenta and topped the plate with microgreens for a fancy touch. Another fun idea is serving it in shallow ramekins with a bit of crusty bread on the side to soak up every last drop of sauce.
Make Ahead and Storage
Storing Leftovers
I usually cool leftovers to room temperature, then store in an airtight container in the fridge for up to three days. Because the sauce is thick and luscious, it holds up really well, and reheating is quick.
Freezing
This recipe freezes nicely, which is a lifesaver for me when I make extra. I portion it into freezer-safe containers and freeze for up to three months. Just be sure to thaw it completely before reheating to keep the shrimp tender.
Reheating
Reheat gently on the stovetop over medium heat, stirring often to warm evenly without overcooking the shrimp. I sometimes use a makeshift double boiler setup to avoid direct heat—this keeps the sauce creamy and shrimp tender without drying out.
Frequently Asked Questions:
It’s best to thaw your shrimp completely before cooking for this recipe. Cooking shrimp from frozen often leads to uneven cooking and excess liquid, which can dilute the sauce and make the shrimp rubbery.
For a dairy-free version, swap butter for a dairy-free alternative and use coconut milk in place of heavy cream. For gluten-free, use a gluten-free flour or cornstarch to thicken the sauce. Keep in mind these swaps will slightly change the texture and flavor but it’s still delicious.
Timing is everything! Use a timer and cook the shrimp just until they turn pink and opaque—generally about 1 minute and 20 seconds per side. Remember, they’ll cook a bit more when folded back into the sauce and while resting. Avoid cooking them on too high heat to prevent them from becoming tough.
Absolutely! Adding corn, black beans, or even diced sausage can add heartiness and variety. Add any extra ingredients when you add the tomatoes so they have time to cook and meld with the flavors. Keep in mind cooking times for different proteins may vary, so adjust accordingly.
Final Thoughts
This Creamy Cajun Shrimp Recipe really holds a special place in my kitchen rotation. It’s one of those dishes that feels luxurious but is surprisingly approachable and quick. Whether you’re cooking for yourself, family, or friends, it never fails to impress and satisfy. Give it a try—you’ll love how easy it is to make a simple shrimp dinner feel like a treat.
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Creamy Cajun Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A flavorful Cajun Shrimp recipe with a creamy, spicy sauce made from butter, garlic, chicken broth, cream, and Rotel tomatoes. Served with fresh lime and cilantro, it’s perfect with rice, beans, or salad for a quick and delicious meal.
Ingredients
Shrimp and Vegetables
- 1 lb. uncooked shrimp
- 1 teaspoon Cajun seasoning
- 1 red bell pepper, diced
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 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
- 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 shell, tail, and veins as needed. Drain and reserve about ¼ cup juice from diced tomatoes. Combine chicken broth, heavy cream, honey, hot sauce, and all seasonings in a bowl and set aside.
- Cook Shrimp and Peppers: Sprinkle shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a 12-inch skillet over medium-high heat, add shrimp and diced red peppers, and cook shrimp for about 1 minute plus 20 seconds on each side. Transfer cooked shrimp and peppers to a clean plate, letting them rest briefly.
- Deglaze Skillet: Add the reserved tomato juice to the skillet over medium heat, use a silicone spatula to scrape up browned bits from bottom and sides, and reduce the liquid by half.
- Sauté Garlic and Make Roux: Add butter and minced garlic to skillet and cook for 1 minute. Stir in flour continuously for about 2 minutes until raw flour smell disappears, forming a roux.
- Add Broth Mixture and Tomatoes: Gradually add the chicken broth mixture in small splashes, stirring continuously until smooth. Bring to a boil, then reduce to a gentle simmer. Add drained diced tomatoes and let sauce simmer and reduce uncovered for 10 minutes until thickened and flavors meld.
- Add Cheese and Lime Juice: Reduce heat to low, then slowly add the shredded cheddar jack cheese, stirring continuously until melted and smooth. Stir in lime juice gently.
- Combine and Finish Dish: Return cooked shrimp and peppers to the skillet, stir to coat with sauce. Add fresh lime wedges, remove skillet from heat, sprinkle chopped cilantro on top, and serve with rice, beans, or salad.
Notes
- For perfect rice: Boil 2 cups chicken broth, add 1 cup long grain white rice, cover tightly and simmer for 15 minutes, then turn off heat and let sit covered for 5-10 minutes.
- Use large shrimp, size 26/30 per pound, fresh or frozen works well.
- For less heat, use only 1 teaspoon hot sauce and omit cayenne and red pepper flakes.
- Cheddar Jack, Monterey Jack, Cheddar, or low-moisture mozzarella cheese are all good. Shredding cheese from a block improves melting.
- Optional additions: black beans and corn can be added with tomatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
- Reheat thawed leftovers gently in a skillet or double boiler to avoid rubbery shrimp.
- Use reduced or no sodium Cajun seasoning if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg
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