Cajun Shrimp Creamy Skillet (Print)
Juicy shrimp in a rich Cajun-spiced sauce with peppers and tomatoes; perfect for spooning over rice or pasta.
# Ingredients:
→ Seafood
01 -
454 g large uncooked shrimp, peeled, deveined, tails removed
→ Vegetables
02 -
1 red bell pepper, diced
→ Proteins & Fats
03 -
1 tablespoon olive oil or avocado oil
04 -
3 tablespoons unsalted butter
05 -
175 g cheddar jack cheese, shredded
→ Sauce Base
06 -
3 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
360 ml chicken broth
09 -
180 ml heavy cream or half and half
10 -
1 tablespoon honey
11 -
2 teaspoons hot sauce
12 -
284 g canned diced tomatoes with green chilies, juice reserved
13 -
2 teaspoons lime juice
→ Seasonings
14 -
3 teaspoons Cajun seasoning, divided
15 -
1 teaspoon light brown sugar
16 -
0.5 teaspoon mustard powder
17 -
0.5 teaspoon dried oregano
18 -
pinch cayenne pepper
19 -
pinch red pepper flakes
→ Garnishes & For Serving
20 -
1 lime, cut into wedges
21 -
Fresh cilantro, roughly chopped
# Steps:
01 -
Thaw shrimp completely if frozen. Pat dry, peel, devein, and remove tails if needed. Dice the red bell pepper. Set aside.
02 -
Drain diced tomatoes, reserving the juice. In a bowl, whisk chicken broth, heavy cream, honey, hot sauce, Cajun seasoning (2 teaspoons), brown sugar, mustard powder, oregano, cayenne, and red pepper flakes. Set both aside.
03 -
Sprinkle shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add shrimp and diced bell pepper, sautéing for 1 minute and 20 seconds per side. Transfer shrimp and peppers to a plate.
04 -
Add reserved tomato juice to skillet over medium heat, scraping pan with a silicone spatula. Reduce liquid by half.
05 -
Add butter to skillet. Once melted, add garlic and cook for 1 minute. Sprinkle in flour, stirring continuously for 2 minutes until no raw flour aroma remains.
06 -
Gradually add the prepared broth mixture, stirring constantly. Bring to a boil, then lower heat to a gentle bubble. Incorporate drained tomatoes and simmer uncovered for 10 minutes, allowing sauce to thicken.
07 -
Reduce heat to low. Add cheese gradually while stirring until fully melted. Stir in lime juice.
08 -
Return shrimp and peppers to the skillet, stir to coat in sauce. Add lime wedges. Remove from heat and garnish with cilantro. Serve hot with rice, beans, or salad.
# Additional Notes:
01 -
For best texture, use large shrimp labeled 26/30 per pound. Shred cheese from a block for superior melting. Adjust spice level by reducing hot sauce and omitting cayenne and pepper flakes. Substitute regular diced tomatoes for less heat, if preferred.
02 -
Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months. Reheat gently over medium heat to prevent overcooking the shrimp.
03 -
For perfectly cooked rice: Boil 2 cups (480 ml) chicken broth, add 1 cup (195 g) white long grain rice, return to boil, then cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5–10 minutes.