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The best part about this Cajun Shrimp recipe might be the decadently creamy, slightly spicy sauce that dresses tender shrimp with a smoky yet sweet flavor. Toss the shrimp with pasta or serve them over this cream cheese spaghetti for a quick meal!
Tell you what! If you love my garlic butter shrimp, you are going to love this recipe, too! Cheesy, spicy, salty – this cajun shrimp recipe has it all. Inspired by the flavors of cajun seasoning, which typically include cayenne pepper and garlic in a nod to the French Canadian heritage of southern Louisiana, you’ll enjoy well-seasoned shrimp swirled in a tomato and cream-based sauce. Serve cajun shrimp with pasta, over easy homemade biscuits, or even with a side of easy roasted vegetables.
Why I Love This Cajun Shrimp Recipe
- Hot or not. If you’re serving cajun shrimp to kids who are sensitive to spicy foods, you can easily leave out the cayenne pepper and sriracha sauce. Then, when serving, make sure to add a bottle of sriracha or hot sauce to the table for those who want more heat.
- Filling. One of the things I love about this shrimp dish is that it always leaves me satisfied. Whether I serve it with fried rice or pasta (my favorite), I never leave the table hungry. This is probably because of the good amount of shrimp and cheese in the recipe!
- Multiple serving options. Bread, pasta, rice – all are great with a portion of cajun shrimp.
What You’ll Need
Below, I’ve outlined what ingredients you’ll need to make this cajun shrimp recipe, with added notes about possible substitutions. Check the recipe card at the end of this post for the full ingredient amounts.
- Olive Oil – You could use any neutral cooking oil, including avocado oil or vegetable oil.
- Shrimp – Choose peeled and deveined shrimp with tails on.
- Seasonings – I use a blend of garlic powder, onion powder, cayenne pepper, and paprika.
- Salt and Pepper – I use kosher salt and black pepper.
- Herbs – Dried oregano and dried thyme are what I used, but you can substitute Italian seasoning.
- Butter – Either salted or unsalted butter is fine.
- Garlic – Fresh garlic adds flavor. Garlic powder can be used instead.
- Tomato Paste – For a concentrated burst of tomato flavor.
- All-Purpose Flour – A little flour is used to thicken the sauce.
- Chicken Broth – Use either regular or low-sodium chicken broth, or try vegetable broth.
- Heavy Cream – You can substitute half-and-half for the cream if needed.
- Sriracha Sauce – For a touch of heat. You can reduce the amount if you prefer.
- Bell Pepper – I use a red bell pepper, but any color of pepper is fine.
- Cheddar Jack Cheese – Substitute cheddar cheese if needed.
- Parmesan Cheese – Grated parmesan cheese adds a great umami flavor to the sauce.
- For Serving – Cajun shrimp can be served over cooked noodles with a garnish of lime wedges and chopped fresh cilantro or parsley.
What Shrimp Should I Use?
I recommend using fresh shrimp to make cajun shrimp, but you can just as easily use frozen shrimp. Make sure to defrost the shrimp thoroughly according to the package directions before cooking it. As for size, I like to use large or medium shrimp so that they don’t cook too quickly and get tough.
How To Make Cajun Shrimp
Here’s a look at the steps, with step-by-step photos and directions, needed to make this deliciously spicy shrimp recipe.
- Season and cook the shrimp. Combine the shrimp with all of the seasonings and salt and pepper in a bowl. Heat the olive oil in a large skillet and cook the shrimp for 2-3 minutes per side.
- Cook the garlic. Melt the butter in the skillet, then sauté the garlic until fragrant.
- Add tomato paste and flour. Stir in the tomato paste. Sprinkle the flour over the tomato paste. Stir continuously for 1 minute to cook the flour.
- Add broth and cream. Whisk in the chicken broth and simmer. Then add the heavy cream and sriracha.
- Cook the bell pepper. Stir in the red bell pepper and cook it until soft.
- Add cheese. Stir in the shredded cheddar and parmesan cheese until the cheese melts and the sauce is smooth.
- Serve! Return the cooked shrimp to the skillet and stir them to coat with the sauce. Serve cajun shrimp with noodles and lime wedges.
Recipe Tips
- Use fresh shrimp. For the best tasting cajun shrimp, choose fresh shrimp and use it the day you bring it home. Yes, you can use frozen shrimp, but I do think fresh shrimp makes a difference.
- A Note on Shrimp Size: I recommend large shrimp for this recipe to ensure a juicy and flavorful result. Smaller shrimp may cook too quickly and could become tough or rubbery.
- Don’t Overcook the Shrimp: On that note, try not to overcook the shrimp! To cook shrimp perfectly, look at the thicker end of the shrimp, where you should be able to see a notch where they were de-veined. When the shrimp are opaque into the deepest part of the notch, they’re done! The shrimp should also be pink.
- Make the Sauce Richer: For an even richer sauce, you can substitute half the heavy cream with cream cheese, which will add extra thickness and tangy flavor.
- Other Serving Options: This dish is traditionally served with pasta, but it also pairs well with rice or crusty bread to soak up the flavorful sauce. See a few more ideas lower down.
Serving Suggestions
A wider noodle pasta, such as fettuccine, is wonderful with cajun shrimp, or you can make a pot of fluffy white rice. A loaf of crusty no-knead bread is ideal for scooping up the creamy sauce.
Serve this rich dish with a side of salad, like my avocado tomato salad or crunchy Mexican street corn salad. Make sauteed green beans, steamed broccoli, or roasted sugar snap peas for a pop of green and a lighter side to cajun shrimp.
Keep it easy and serve cajun shrimp over white or brown rice, or make garlic butter parmesan rice for a richer side dish.
Proper Storage
- Fridge – Place leftover, cooled cajun shrimp in an airtight container and store it in the fridge for up to 2 days.
- To Reheat – Place the shrimp in a skillet over low heat to avoid overcooking the shrimp and gently heat until warmed through.
More Shrimp Recipes To Try
- Shrimp Enchiladas
- Baked Cream Cheese Pasta with Shrimp
- Shrimp Tacos
- Creamy Shrimp Alfredo Pasta
- Shrimp Nachos
- Shrimp Burgers
Cajun Shrimp
Ingredients
- 2 tablespoons olive oil
- 1½ pounds large fresh shrimp, peeled, deveined, tails on
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 1 tablespoon flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon sriracha sauce
- 1 large red bell pepper, diced
- ½ cup cheddar jack cheese, shredded
- ½ cup finely grated parmesan cheese
For Serving
- cooked noodles
- lime wedges
- 2 tablespoons fresh cilantro or parsley, finely chopped
Instructions
- In a large mixing bowl, combine the shrimp with garlic powder, onion powder, cayenne pepper, paprika, kosher salt, black pepper, dried oregano, and dried thyme. Toss until the shrimp are evenly coated in the seasoning. Set aside.
- Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned shrimp in a single layer. Cook the shrimp for approximately 2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- Using the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 20 seconds or until the garlic is fragrant.
- Stir in the tomato paste, cooking it for 2 minutes, allowing to darken slightly.
- Sprinkle the flour over the tomato paste and garlic mixture. Stir continuously for about 1 minute, ensuring the flour is fully incorporated and cooked.
- Slowly pour in the chicken broth, whisking constantly to achieve a smooth consistency. Bring the mixture to a gentle simmer and cook for 5 minutes until thickened.
- Stir in the heavy cream and sriracha sauce, and let the sauce simmer for another 3-5 minutes, letting the sauce reduce and develop the flavors.
- Add the diced red bell pepper to the skillet. Cook for about 5 minutes, until the pepper softens and melds into the sauce.
- Add the shredded cheddar jack cheese and finely grated parmesan cheese to the sauce. Stir continuously until the cheeses have fully melted and the sauce is smooth and creamy.
- Return the cooked shrimp to the skillet, gently stirring to coat them evenly with the rich, creamy Cajun sauce. Allow the shrimp to warm through.
- Serve the Cajun shrimp over a bed of cooked noodles. Garnish with freshly chopped cilantro or parsley and lime wedges on the side.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
The creaminess of this sauce with the spicy seasonings is so good! I loved it.
So happy to hear you loved it! The creamy sauce with the spicy kick is such a great combo! Thank YOU! 🙂
It’s incredibly creamy with just the right amount of spice that builds gradually as you eat and the blend of Cajun spices with the richness of the cream created such a complex flavor.
That sounds amazing! I love how you described the gradual heat and the perfect balance of Cajun spices with the creamy richness. So glad it turned out so flavorful for you! Thank YOU! 🙂
The Cajun Shrimp was absolutely delicious! The seasoning was perfectly balanced, with just the right amount of heat. I paired it with rice, and it was such a flavorful, quick meal.
So glad you loved the Cajun Shrimp! Pairing it with rice sounds like a perfect choice for soaking up all that flavor. Happy to hear it was a hit! Thank YOU! 🙂
This Cajun shrimp is our new favorite shrimp recipe! The cream sauce is SO good! I added a less cayenne pepper because my son doesn’t like it spicy but my husband and I added that heat back in with extra hot sauce on our plates. Served over mashed potatoes with broccoli.
I’m so happy to hear it’s your new favorite! Adjusting the spice for your son and adding heat back with hot sauce is such a smart move. Sounds like a perfect meal with the mashed potatoes and broccoli! Thank YOU! 🙂
This was the perfect shrimp! I served it over riced cauliflower and it was TASTY!
That sounds delicious! Serving it over riced cauliflower is a great idea—so glad you enjoyed it! Thank YOU! 🙂