Description
A flavorful Cajun Shrimp recipe featuring succulent shrimp cooked with diced red bell peppers in a rich, creamy, spicy sauce made with garlic, butter, heavy cream, and diced tomatoes with green chilies. Perfect served over rice, beans, or a fresh salad, this dish combines bold Cajun seasoning with a smooth cheesy finish and a hint of lime for brightness.
Ingredients
Scale
Shrimp and Vegetables
- 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 cup heavy cream (can substitute half and half)
- 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 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 Tomatoes: Thaw the shrimp completely if frozen, then pat dry. Remove shells, tails, and veins as needed. Drain and reserve about ¼ cup juice from the diced tomatoes with green chilies to use later for deglazing.
- Prepare the Chicken Broth Mixture: In a bowl, combine chicken broth, heavy cream, honey, hot sauce, and the seasonings: 2 teaspoons Cajun seasoning, 1 teaspoon brown sugar, ½ teaspoon mustard powder, ½ teaspoon oregano, and a pinch each of cayenne pepper and red pepper flakes. Set aside.
- Cook the Shrimp and Peppers: Sprinkle the shrimp with 1 teaspoon Cajun seasoning. Heat olive or avocado oil in a 12-inch skillet over medium-high heat. Add shrimp and diced red bell pepper. Cook the shrimp about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Once cooked, transfer shrimp and peppers onto a clean plate, allowing for some residual cooking.
- Deglaze the Skillet: Add the reserved tomato juice to the skillet and set heat to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides. Let the liquid reduce by half to concentrate flavor.
- Make the Sauce Base: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the flour and cook continuously for 2 minutes to remove raw flour taste, creating a roux.
- Incorporate Broth Mixture: Gradually add the chicken broth mixture in small splashes, stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce heat to a gentle simmer.
- Add Tomatoes and Simmer: Stir in the drained diced tomatoes with green chilies. Let the sauce simmer uncovered for 10 minutes, allowing it to thicken and flavors to meld.
- Finish the Sauce: Lower the heat to low. Slowly sprinkle in shredded cheddar jack cheese while stirring continuously until fully melted and combined. Stir in lime juice gently to brighten the flavors.
- Combine Shrimp and Serve: Add the cooked shrimp and peppers back into the sauce, stirring to coat evenly. Remove from heat, garnish with fresh cilantro and lime wedges. Serve with rice, beans, or salad for a complete meal.
Notes
- For perfectly cooked rice, boil 2 cups chicken broth, add 1 cup long grain white rice, return to boil, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5-10 minutes.
- Shrimp size used is large (26-30 per pound), fresh or frozen can be used.
- This recipe makes a generous sauce great for rice or buttered noodles.
- Use McCormick Cajun seasoning or a reduced/no sodium alternative to control salt.
- Frank's Hot Sauce is recommended for balance of heat and flavor.
- Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella cheeses work well; freshly shredded cheese melts better than pre-shredded.
- For less heat, use only 1 teaspoon hot sauce and omit cayenne and red pepper flakes. Substitute regular diced tomatoes for Rotel.
- Add black beans or corn with tomatoes for variations.
- Store leftovers in airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat gently on stovetop or double boiler to avoid rubbery shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg
