Cajun Shrimp
This Cajun Shrimp recipe begins with cooking juicy shrimp in a hot skillet and then tossing them in a spicy, creamy tomato sauce made with a kick of sriracha. Perfect for pairing with pasta for a bold, flavorful meal!
Servings: 4 servings
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
Calories: 618kcal | Carbohydrates: 13g | Protein: 45g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 383mg | Sodium: 1708mg | Potassium: 855mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2995IU | Vitamin C: 47mg | Calcium: 393mg | Iron: 2mg
