Description
This Cajun Shrimp recipe features perfectly seasoned shrimp cooked with red bell peppers and served in a rich, creamy sauce made from garlic, butter, cream, cheese, and a blend of spices. The sauce incorporates diced tomatoes with green chilies and is finished with a splash of lime juice and fresh cilantro, making it a flavorful dish perfect for serving over rice, beans, or a fresh salad.
Ingredients
Scale
Shrimp and Veggies
- 1 lb. uncooked shrimp, 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 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 (about ¼ cup juice)
- 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 the Shrimp and Ingredients: Thaw the shrimp completely if frozen, then peel, remove tails, and devein if needed. Pat the shrimp dry. Drain and reserve about ¼ cup juice from the diced tomatoes to use for deglazing. In a separate bowl, combine chicken broth, heavy cream, honey, hot sauce, and seasonings (brown sugar, Cajun seasoning, mustard powder, oregano, cayenne pepper, and red pepper flakes) and set aside.
- Cook the Shrimp and Peppers: Sprinkle the shrimp with 1 teaspoon Cajun seasoning. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the shrimp and diced red bell pepper. Cook for 1 minute and 20 seconds per side using a timer to avoid overcooking. Remove shrimp and peppers to a clean plate; they will cook slightly more in the sauce later.
- Deglaze the Pan: Add the reserved tomato juice to the skillet and set heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the skillet to lift any browned bits. Reduce the liquid by half, about 2-3 minutes.
- Make the Roux: Add the butter and garlic to the skillet and cook for 1 minute until fragrant. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw flour taste.
- Add Liquids and Simmer: Gradually add the chicken broth mixture to the skillet 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 and let the sauce simmer uncovered for 10 minutes, thickening and melding the flavors.
- Add Cheese and Lime: Reduce heat to low. Slowly add the shredded cheese, stirring continuously until melted and combined. Stir in the lime juice to brighten the sauce.
- Combine and Serve: Return the cooked shrimp and peppers to the skillet, stirring to coat them in the sauce. Garnish with fresh cilantro and serve immediately with lime wedges. This dish pairs well with rice, beans, or a fresh salad.
Notes
- For perfectly cooked rice, bring 2 cups chicken broth to a boil, add 1 cup white long grain rice, and return to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Turn heat off and let sit covered for 5-10 minutes. This yields 3 cups flavorful rice. Adjust liquid and time for other rice varieties.
- The shrimp used are large size, approximately 26-30 shrimp per pound, but fresh or frozen shrimp can be used.
- The sauce is abundant and delicious, ideal for serving over rice or buttered noodles.
- Use McCormick Cajun Seasoning or a reduced/no sodium version for a healthier alternative.
- Frank's Hot Sauce is recommended, but any preferred hot sauce can be substituted.
- Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella cheeses all work well. Block cheese shredded fresh melts better than pre-shredded.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes. Use regular diced tomatoes instead of Rotel if you prefer milder flavor.
- Optional additions include black beans and/or corn, added with the tomatoes for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw completely before reheating on the stovetop over medium heat to avoid overcooking shrimp.
- Reheating in a makeshift double boiler provides even heat and prevents rubbery shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 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: 28 g
- Cholesterol: 195 mg
