Cajun Shrimp Creamy Skillet

Saucy spicy and full of bold flavors this Cajun shrimp recipe is one of my go tos when I want something quick but impressive It is all about tender shrimp simmered in a creamy zippy sauce with plenty of peppers and cheese It works perfectly over rice or pasta and is always a crowd pleaser in my house

Ingredients

• Uncooked shrimp: Large size means you get juicy bites Make sure they are deveined and peeled for easiest prep
• Cajun seasoning: This is the backbone of the flavor Opt for a good quality blend or make your own if you are sodium sensitive
• Red bell pepper: Adds sweetness and crunch Look for firm glossy peppers for the best flavor
• Olive or avocado oil: Both give a nice sear and extra richness Choose avocado oil if you want a higher heat point
• Butter: Makes the sauce creamy and rich Go for unsalted to control seasoning
• Garlic: Fresh minced garlic brings a deep savory edge Always use whole fresh cloves for best results
• Flour: Thickens the sauce and makes it velvety Use all purpose for smooth texture
• Chicken broth: Adds savory depth Choose a low sodium broth if you want more control over salt
• Heavy cream or half and half: Brings the sauce together Any quality cream works but the higher fat the richer the result
• Honey: Touch of sweetness to balance the savoriness Raw honey brings deeper flavor
• Hot sauce: Adds that zip Frank’s works well and you can dial it up or down
• Rotel diced tomatoes with green chilies: Tomatoes add brightness and the chilies bring gentle heat Choose Rotel for the classic flavor or plain diced if you want less heat
• Cheddar jack cheese: Melted cheese brings it all together Freshly shred for the best melt and pull
• Lime juice: Adds fresh pop and balances the richness Use fresh limes if you can
• Brown sugar: Just a little helps round out the heat Light brown is plenty sweet
• Mustard powder and oregano: Layers in even more flavor complexity Make sure your dried oregano is still fragrant
• Cayenne pepper and red pepper flakes: Give the sauce a real kick Adjust or skip for milder palates
• Lime wedges and fresh cilantro: For garnishing and brightness Use fresh herbs for best punch

Step by Step Instructions

Prep the Shrimp and Sauce Items:

Pat thawed shrimp very dry after removing shells and veins as needed so they sear up instead of steam Drain tomatoes and save the juice it brings a big punch of flavor for the sauce Whisk together the broth cream honey hot sauce and your seasonings in a bowl and set aside for fast assembly later

Cook the Shrimp:

Toss shrimp in Cajun seasoning to coat every crevice Heat oil in a big skillet over medium high then add shrimp and diced peppers Cook shrimp quickly for just over a minute per side until just opaque Move shrimp and peppers out to a plate so they stay juicy and do not overcook

Deglaze and Build the Sauce Base:

Add reserved tomato juice to the skillet scraping up any browned flavorful bits Let this bubble until reduced by half This step really concentrates flavor that would otherwise be wasted

Make the Roux:

Add butter then quick stir in garlic and cook until just fragrant Sprinkle in flour whisking for about two minutes until it no longer smells raw This is important for a super smooth sauce

Finish the Sauce:

Slowly pour in the broth and cream mixture whisking constantly to prevent lumps Keep it over gentle heat and let it simmer with drained tomatoes for around ten minutes You want it to thicken and get glossy

Add Cheese and Lime:

Take the pan off direct heat and stir in cheese one handful at a time letting it melt fully before adding more Drizzle in lime juice for a shot of brightness

Combine and Serve:

Stir shrimp and peppers back into the sauce add lime wedges and sprinkle with chopped cilantro Serve over hot rice pasta or even a fresh salad for a lighter option

Pin

My favorite part is the shreds of Cheddar Jack cheese melting into every bite and my daughter always insists she gets the pieces with the most sauce We sit at the kitchen island taste testing for spiciness every time

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days The sauce holds up well to reheating but rewarm gently on the stove for best texture If freezing let the shrimp cool completely before storing in a freezer safe bag or container To reheat thaw in the fridge overnight and warm slowly in a skillet Avoid boiling so the shrimp stays tender

Ingredient Substitutions

If you need a dairy free version try full fat coconut milk instead of cream and use a dairy free cheese or skip cheese entirely Add extra bell peppers or corn to bulk up the veggies If you do not have Rotel use plain diced tomatoes plus a finely chopped mild green chili to replicate the flavor

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Serving Suggestions

I love this shrimp spooned over fluffy white rice or buttered noodles but it also works tucked in tortillas for spicy tacos Top with extra cilantro lime and maybe a dollop of sour cream Keep a simple salad or black beans on the side to balance the richness

Cultural and Historical Context

Cajun cooking hails from Louisiana and is all about layering bold flavors from paprika cayenne garlic and peppers This recipe combines classic Cajun spices with the creamy comforting texture of a southern skillet dish giving you a true taste of bayou tradition with a quick weeknight twist

Recipe FAQs

→ What size shrimp should I use?

Large shrimp, around 26-30 per pound, hold up best to sautéing and stay juicy in the creamy sauce.

→ Can I adjust the spice level?

Absolutely—use less hot sauce and omit cayenne for milder flavor, or increase for more heat. Adjust to your taste.

→ Is there a substitute for Rotel tomatoes?

Regular diced tomatoes work well. If desired, add a small amount of chopped green chilies for extra zest.

→ Which cheese melts best in the sauce?

Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella all work. Shred from a block for better melting.

→ What’s the best way to reheat leftovers?

Warm slowly on the stove over medium heat. Avoid overcooking the shrimp to keep them tender.

→ Can this dish be frozen?

Yes. Cool completely before freezing in an airtight container for up to 3 months. Thaw before reheating.