Cajun Shrimp Recipe
There’s something undeniably satisfying about a quick and flavorful Cajun shrimp recipe—spicy, creamy, and just a touch tangy, all wrapped up in a single skillet. This dish has become a go-to for weeknights when I crave a bit of heat but don’t want to spend hours in the kitchen. Plus, it’s packed with vibrant flavors that leave you wondering how something so simple could taste so good. Whether you’re new to Cajun cuisine or a longtime fan, this shrimp recipe brings together all the magic of bold seasonings, buttery garlic, and juicy tomatoes in one cozy skillet.
I still remember the first time I made this. It was one of those “what’s in the pantry” kind of nights, and luckily, I had everything I needed. The aroma of garlic sizzling in butter hit me right away, and I knew it was going to be a winner. As the sauce thickened and I tossed in the shrimp, it was like a mini-celebration in my kitchen. And that first bite? Perfection. Since then, this Cajun shrimp has become a staple, especially when I’m craving something rich but not overly complicated.
Cajun cooking: a spicy history
The heart of Cajun cooking lies in its bold, simple, and rustic flavors. Originating from the French Acadian settlers in Louisiana, Cajun food is a beautiful fusion of French techniques and local ingredients. Over the years, it’s evolved to include a vibrant mix of spices, seafood, and hearty vegetables. What’s great about this cuisine is how adaptable it is—Cajun shrimp, for example, has seen countless variations depending on where you are or what’s available. But at its core, the dish celebrates shrimp’s natural sweetness, combined with a smoky, spicy seasoning blend.
Let’s talk ingredients: spicy shrimp and a creamy sauce
Shrimp
The star of the dish, shrimp, brings a delicate sweetness that contrasts beautifully with the Cajun seasoning. For best results, go for fresh or frozen uncooked shrimp—large or extra-large if you can, because they hold up well in the sauce. If you’re out of shrimp, chicken or even tofu could be a fun substitution, though you might lose a bit of that sea-kissed flavor.
Cajun seasoning
This is the secret sauce of the recipe—well, besides the actual sauce! Cajun seasoning typically combines paprika, garlic powder, onion powder, and cayenne for a spicy kick. If you’re in a pinch, you can easily whip up a quick blend at home. I’ve sometimes run out and improvised with a mix of smoked paprika, cumin, and a bit of cayenne—it’s not quite the same, but it works! And nutritionally? The spices offer antioxidants and a metabolism boost, especially from the cayenne.
Red bell pepper
Red bell peppers add a touch of sweetness and color to the dish. They give it that extra crunch and a bit of balance to all the richness. Green bell peppers will work if that’s what you have on hand, though they’re a bit more bitter. I love using red for their extra vitamin C punch, which makes me feel a little better about the indulgent sauce!
Cheddar Jack cheese
This cheesy element gives the sauce its velvety texture. If you can’t find Cheddar Jack, a mix of sharp cheddar and mozzarella works in a pinch. Cheese is the ultimate comfort, isn’t it? But go easy if you’re looking for a lighter dish—you could sub half the cheese for a bit of Parmesan, which gives it flavor without too much richness.

Kitchen gear: What you need (and what you can totally skip)
You won’t need much for this recipe—just a few trusty tools.
- 12-inch skillet: This is essential for building your layers of flavor. A smaller pan can work, but things might get a little crowded. If you don’t have a cast iron skillet, any large non-stick or stainless steel pan will do.
- Silicone spatula: Perfect for stirring the sauce and scraping up all those delicious browned bits. A wooden spoon works, but silicone makes clean-up easier.
- Measuring cups and spoons: While I tend to eyeball things once I’ve made a dish a few times, you’ll want to be precise with the flour and liquid ratios here to avoid a thin or overly thick sauce.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Prep the shrimp
First things first, if your shrimp are frozen, you’ll need to thaw them completely. I like to do this in a bowl of cold water—it’s faster than waiting for the fridge to do its magic. Patting the shrimp dry is essential so they sear instead of steam. Trust me, soggy shrimp are no fun. - Season and sauté
Toss the shrimp in Cajun seasoning and heat up your skillet. When the oil is shimmering, add the shrimp and bell peppers. Here’s the key: don’t walk away. Shrimp cook quickly—about 1 minute and 20 seconds per side, no longer! They’ll continue to cook after being removed from the pan, and you don’t want rubbery shrimp. - Make the sauce
After the shrimp are done, it’s sauce time. Start by deglazing the pan with the reserved tomato juice (the secret ingredient for depth). Scrape up those flavorful bits stuck to the pan—it’s kitchen gold. Next, add butter and garlic and let them sizzle before stirring in flour. I’ve learned the hard way that skipping the flour cook-time results in a raw flour taste, so don’t rush this step. - Finish with the cream
Slowly add your chicken broth, cream, and spice mixture, whisking continuously to avoid lumps. Let it simmer and thicken for about 10 minutes—it’ll seem a bit thin at first, but it reduces to the perfect consistency. Once it’s thickened, sprinkle in your cheese slowly so it melts evenly into the sauce. - Bring it all together
Stir the shrimp and peppers back into the sauce, squeeze some fresh lime juice for brightness, and give it all one final stir. Garnish with cilantro, and you’re good to go!

Fun variations: Make it your own!
- Vegan: Swap the shrimp for large chunks of tofu and use coconut cream instead of heavy cream. A plant-based cheese alternative can sub for the cheddar jack.
- Gluten-free: Replace the flour with cornstarch or rice flour. Just be sure to stir well, as these thicken differently.
- Spicy version: If you love heat, double the cayenne or toss in a couple of sliced jalapeños while sautéing the shrimp.
- Seasonal twist: In the summer, throw in some corn kernels or even grilled zucchini. In winter, roasted sweet potatoes make a delicious addition.
Presentation ideas: Bring the heat to the table
To serve, I love to pair this Cajun shrimp with fluffy white rice or a nice pile of creamy mashed potatoes. For a lighter option, you could opt for cauliflower rice or a simple green salad. Arrange the shrimp on top of the rice, then drizzle that creamy sauce all over. Garnish with a sprinkle of fresh cilantro and some lime wedges for a pop of color and flavor. You could even serve it with a side of crusty bread—perfect for mopping up every last bit of sauce.
Drink pairings: What to sip with spicy shrimp?
A light, crisp white wine like Sauvignon Blanc is a great match for the heat and creaminess of this dish. If you’re a beer fan, try a refreshing lager or a pilsner. For non-alcoholic options, a cold limeade or sparkling water with a squeeze of lemon will cut through the richness and balance the spice.
Storage and reheating tips
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream to bring the sauce back to life. Just be careful not to overcook the shrimp when reheating—it’s best to heat the sauce first and then toss in the shrimp at the last minute.
Adjusting for more (or less)
This recipe serves about 4, but it scales easily. If you’re cooking for a crowd, just double the ingredients and use a larger skillet. If you’re making a smaller portion, keep the ratios the same, but be sure to reduce the cooking time slightly to avoid overcooking the shrimp.
Potential pitfalls? Here’s how to avoid them
- Overcooking shrimp: This is the number one culprit of tough, chewy shrimp. Stick to the times given, and don’t be afraid to pull the shrimp out early—they’ll keep cooking in the sauce.
- Lumpy sauce: Whisk constantly when adding the flour and liquids to avoid lumps. If your sauce does end up lumpy, a quick blend with an immersion blender will smooth things out.
Final thoughts: Give it a try!
This Cajun shrimp recipe is packed with bold flavors, yet it’s surprisingly simple to make. Whether you’re feeding your family on a busy weeknight or impressing guests at a dinner party, this dish is sure to satisfy. Don’t be afraid to make it your own—add more spice, toss in seasonal veggies, or play around with different proteins. Whatever you do, just enjoy the process (and the delicious result)!

FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
2. How spicy is this recipe?
It has a moderate kick, but you can adjust the heat by adding more or less cayenne and hot sauce.
3. What can I substitute for Cajun seasoning?
You can mix your own with paprika, garlic powder, onion powder, cayenne, and a pinch of thyme or oregano.
4. Can I use milk instead of cream?
Yes, but the sauce will be thinner. Half-and-half is a better substitute if you’re looking to lighten it up.
5. How do I know when the shrimp is done?
Shrimp turn pink and opaque when cooked. Be sure not to overcook—about 1-2 minutes per side is perfect.

Cajun Shrimp Recipe
Quick, creamy, and packed with flavor—this Cajun shrimp recipe combines spicy seasoning with a rich sauce for the perfect weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 lb. uncooked shrimp, see notes
- 1 teaspoon Cajun seasoning
- 1 red bell pepper, diced
- 1 tablespoons olive oil, or avocado oil
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream, can sub 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. See notes.
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar, I use light
- ½ teaspoon EACH: mustard powder, oregano
- 1 pinch EACH: cayenne pepper, red pepper flakes
For Serving
- Lime Wedges
- Fresh Cilantro, roughly chopped
Instructions
- Prep the shrimp
First things first, if your shrimp are frozen, you’ll need to thaw them completely. I like to do this in a bowl of cold water—it’s faster than waiting for the fridge to do its magic. Patting the shrimp dry is essential so they sear instead of steam. Trust me, soggy shrimp are no fun. - Season and sauté
Toss the shrimp in Cajun seasoning and heat up your skillet. When the oil is shimmering, add the shrimp and bell peppers. Here’s the key: don’t walk away. Shrimp cook quickly—about 1 minute and 20 seconds per side, no longer! They’ll continue to cook after being removed from the pan, and you don’t want rubbery shrimp. - Make the sauce
After the shrimp are done, it’s sauce time. Start by deglazing the pan with the reserved tomato juice (the secret ingredient for depth). Scrape up those flavorful bits stuck to the pan—it’s kitchen gold. Next, add butter and garlic and let them sizzle before stirring in flour. I’ve learned the hard way that skipping the flour cook-time results in a raw flour taste, so don’t rush this step. - Finish with the cream
Slowly add your chicken broth, cream, and spice mixture, whisking continuously to avoid lumps. Let it simmer and thicken for about 10 minutes—it’ll seem a bit thin at first, but it reduces to the perfect consistency. Once it’s thickened, sprinkle in your cheese slowly so it melts evenly into the sauce. - Bring it all together
Stir the shrimp and peppers back into the sauce, squeeze some fresh lime juice for brightness, and give it all one final stir. Garnish with cilantro, and you’re good to go
Notes
Presentation ideas: Bring the heat to the table
To serve, I love to pair this Cajun shrimp with fluffy white rice or a nice pile of creamy mashed potatoes. For a lighter option, you could opt for cauliflower rice or a simple green salad. Arrange the shrimp on top of the rice, then drizzle that creamy sauce all over. Garnish with a sprinkle of fresh cilantro and some lime wedges for a pop of color and flavor. You could even serve it with a side of crusty bread—perfect for mopping up every last bit of sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner