Name: Cajun Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb uncooked shrimp, peeled and deveined; 1 tsp Cajun seasoning; 1 red bell pepper, diced; 1 tbsp olive oil or avocado oil; Sauce:; 3 tbsp butter; 3 cloves garlic, minced; 3 tbsp flour; 1½ cups chicken broth; 3/4 cup heavy cream (or half and half); 1 tbsp honey; 2 tsp hot sauce; 10 oz Rotel diced tomatoes with green chilies (juice reserved); 3/4 cup Cheddar Jack cheese, shredded; 2 tsp lime juice; Seasonings:; 2 tsp Cajun seasoning; 1 tsp light brown sugar; 1/2 tsp mustard powder; 1/2 tsp oregano; Pinch of cayenne pepper; Pinch of red pepper flakes; For Serving:; Lime wedges; Fresh chopped cilantro

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I’m thrilled to share a zesty and creamy Cajun Shrimp dish that combines tender, seasoned shrimp with a rich, flavorful sauce. It’s perfect spooned over rice or pasta for a meal that feels indulgent yet approachable.

Cajun Shrimp

Why You’ll Love This Recipe

I absolutely love how this recipe brings serious flavor with minimal effort. The shrimp gets coated in bold Cajun seasonings, which pair beautifully with a saucy blend of butter, garlic, tomatoes, cream, and cheese. The heat is just the right side of spicy, and every bite is comfort food—elevated. Plus, it comes together in under 40 minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– uncooked shrimp (any size; preferably large)
– Cajun seasoning
– red bell pepper, diced
– olive or avocado oil
– butter
– garlic, minced
– flour (for thickening)
– chicken broth
– heavy cream (or half-and-half)
– honey
– hot sauce
– Rotel diced tomatoes with green chilies (juice reserved)
– shredded cheddar jack cheese (or your preferred melting cheeses)
– lime juice
– seasonings: additional Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, red pepper flakes
– garnishes: lime wedges, fresh cilantro

directions

I begin by prepping my shrimp—thawing if needed, patting dry, and seasoning with Cajun spice. In a 12-inch skillet, I heat oil over medium-high heat and sear the shrimp alongside diced red pepper for about 1 minute plus 20 seconds per side. I then transfer them to a plate to rest (they’ll finish cooking later in the sauce). I pour in the reserved tomato juice to deglaze the pan, scraping any flavorful bits. After reducing by half, I add butter and garlic, cooking briefly before whisking in flour for a two-minute roux base. Next, I slowly drizzle in the chicken broth mixture (with cream, honey, hot sauce, and seasonings), bringing the sauce to a boil before reducing. I stir in the drained tomatoes and simmer uncovered for 10 minutes until the sauce thickens and deepens in flavor. Lowering the heat, I melt in the cheese, then add lime juice. I fold the shrimp and peppers back into the sauce, and finish with lime wedges and chopped cilantro before serving.

Servings and timing

Yield: Serves 4
Prep time: about 15 minutes
Cook time: roughly 25 minutes
Total time: around 40 minutes

Variations

I’ve customized this dish as needed. For lighter flavor, I’ll use half-and-half instead of heavy cream. If I’m avoiding dairy, I swap in coconut cream and skip the cheese. For a smoky twist, I add a splash of smoked paprika or toss in corn or black beans. Wanting something creamy with less heat? I reduce hot sauce and cayenne or omit the red pepper flakes entirely

storage/reheating

Leftovers keep beautifully in an airtight container for up to 3 days in the fridge or about 3 months frozen. To reheat, I gently warm it in a skillet over medium heat—avoiding overcooking the shrimp—or use a double boiler setup to ensure even, gentle reheating

FAQs

Can I use frozen shrimp?

Yes! I thaw it fully and pat it dry before seasoning for the best sear and texture.

What if I don’t have Rotel tomatoes?

I substitute with plain diced tomatoes and add a pinch of chili powder or jalapeño for heat. The cooking method still works beautifully.

How do I adjust the spice level?

To tone it down, I reduce the hot sauce to just a teaspoon and skip the cayenne/red pepper flakes

Can I make it gluten-free?

Yes—swap the flour for a gluten-free blend or cornstarch (mixed into a slurry before adding), and the sauce stays luscious.

Is this suitable for weeknight dinners?

Absolutely. It’s a one-pan meal that finishes fast—rich, satisfying, and restaurant-worthy with minimal effort.

What sides pair best with it?

Rice or pasta are classic. I also love it over buttered noodles, grain bowls, or even sautéed greens for a lighter base

Can I add proteins like sausage or beans?

Yes! Black beans, corn, or even sliced sausage stirred in with the shrimp make it more hearty and even more shareable

How can I get the sauce thicker?

Ensure the roux cooks well before adding liquid, and simmer long enough—typically 10 minutes—as it concentrates and thickens naturally

Can I make it ahead of time?

Yes—I often prepare the sauce early and add the shrimp just before serving to enhance freshness.

What cheese melts best?

I shred my own cheddar jack or mozzarella from a block—they melt smoother than pre-shredded bags

Conclusion

This Cajun Shrimp delivers bold flavor, creamy richness, and vibrant spice in one pan—and it always feels indulgent yet comforting. Whether I’m feeding a crowd over rice, pasta, or noodles, it never disappoints. Let me know if you’d like tips for dietary tweaks or accompaniment ideas!

Jessica