Description
This Cajun Shrimp recipe delivers a flavorful and rich dish combining succulent shrimp with a creamy, spicy sauce infused with classic Cajun seasonings, diced tomatoes, and cheddar jack cheese. Perfect for a comforting dinner, this recipe balances heat, sweetness, and zest with a hint of lime and fresh cilantro garnish.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb uncooked shrimp (peeled and deveined)
- 1 teaspoon Cajun seasoning
- 2 teaspoons Cajun seasoning (added later)
Vegetables and Aromatics
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 10 oz Rotel diced tomatoes with green chilies (juice reserved)
Oils and Fats
- 1 tablespoon olive oil or avocado oil
- 3 tablespoons butter
Thickening and Liquids
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute half and half)
Flavor Enhancers
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 1 teaspoon brown sugar (light)
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- Pinch cayenne pepper
- Pinch red pepper flakes
- 2 teaspoons lime juice
Cheese
- ¾ cup cheddar jack cheese, shredded
Garnish
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prepare the shrimp: Toss the uncooked shrimp with 1 teaspoon of Cajun seasoning and set aside to marinate briefly while preparing other ingredients.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook the shrimp: Add the seasoned shrimp to the pan and cook until they turn pink and opaque, roughly 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Make the roux: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden and bubbly, ensuring the raw flour taste is gone.
- Create the sauce: Gradually whisk in chicken broth and reserved Rotel juice, stirring constantly to avoid lumps. Bring to a gentle simmer and let thicken, about 3-5 minutes.
- Add cream and seasonings: Stir in heavy cream, honey, hot sauce, remaining Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Simmer the sauce until slightly thickened, about 3-4 minutes.
- Incorporate cheese: Remove the skillet from heat and stir in shredded cheddar jack cheese until fully melted and the sauce is creamy.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss gently to coat them evenly in the sauce. Heat through for 1-2 minutes on low heat.
- Finish with lime and garnish: Stir in fresh lime juice, then serve the Cajun shrimp garnished with lime wedges and chopped fresh cilantro for added brightness and a fresh finish.
Notes
- If desired, use fresh or frozen shrimp, but thaw completely before cooking for best results.
- Cheddar jack cheese adds a creamy, melty texture—feel free to substitute with Monterey Jack or mild cheddar if preferred.
- Adjust the hot sauce and cayenne pepper amounts to control the heat level to your taste.
- This dish pairs well with rice, grits, or crusty bread to soak up the delicious sauce.
- Cajun seasoning blends can vary; use your favorite brand or homemade mix for tailored flavor.
