Description
This Cajun Shrimp recipe features perfectly cooked shrimp tossed in a creamy, spicy sauce loaded with flavors from garlic, cheddar jack cheese, and tomatoes with green chilies. Served with fresh lime and cilantro, it is ideal over rice, buttered noodles, or alongside beans and salad for a satisfying and flavorful meal.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. uncooked shrimp
- 1 teaspoon Cajun seasoning
- 1 red bell pepper, diced
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 10 oz. Rotel diced tomatoes with green chilies, juice reserved
- ¾ cup cheddar jack cheese, shredded
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar (light)
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For Serving
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prep the shrimp and sauce mix: Thaw the shrimp completely if frozen, then pat dry and remove shells, tails, and veins if necessary. Drain and reserve about ¼ cup juice from the Rotel tomatoes. In a bowl, combine chicken broth, heavy cream, honey, hot sauce, and all the seasonings; set aside.
- Cook the shrimp and peppers: Sprinkle shrimp with 1 teaspoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add shrimp and diced red bell peppers. Cook shrimp about 1 minute plus 20 seconds per side, using a timer to avoid overcooking. Transfer shrimp and peppers to a clean plate; they will continue to cook slightly off the heat.
- Deglaze skillet and start sauce: Add reserved tomato juice to the hot skillet and use a spatula to scrape up any browned bits on the bottom and sides. Reduce the liquid by half over medium heat.
- Add butter and garlic: Stir in butter and minced garlic and cook for 1 minute until fragrant.
- Make roux: Add flour and stir continuously for 2 minutes to cook off the raw flour taste.
- Incorporate broth mixture: Gradually add the chicken broth combination from earlier in small splashes, stirring constantly to prevent lumps.
- Simmer sauce: Bring sauce to a boil, then reduce to a gentle simmer. Add drained diced tomatoes (without juice) and simmer uncovered for 10 minutes to thicken and blend flavors.
- Finish sauce with cheese and lime: Reduce heat to low and slowly add shredded cheddar jack cheese, stirring until melted and combined. Stir in lime juice.
- Combine shrimp and garnish: Return shrimp and peppers to the skillet, stirring to coat with sauce. Remove from heat, squeeze lime wedges over the dish, and sprinkle with freshly chopped cilantro.
- Serve: Serve immediately over cooked rice, buttered noodles, beans, or a fresh salad.
Notes
- To cook perfect rice: Boil 2 cups chicken broth, add 1 cup long grain white rice, boil again, cover and simmer for 15 minutes. Turn off heat and let sit covered for 5-10 minutes to release any stuck rice. This yields 3 cups of flavorful rice.
- Shrimp size used is large (26/30 per pound), but fresh or frozen shrimp both work.
- Use McCormick Cajun seasoning or a reduced/no-sodium variety for salt control.
- Frank's Hot Sauce is recommended for balanced heat.
- Cheese options: cheddar jack, Monterey Jack, cheddar, or low moisture whole milk mozzarella shredded from blocks melt best.
- For less heat, reduce hot sauce to 1 teaspoon and omit cayenne and red pepper flakes. You can swap Rotel for regular diced tomatoes if desired.
- Optional additions like black beans and corn can be added with the tomatoes in the sauce.
- Store leftovers in an airtight container in the refrigerator for 3 days or freeze up to 3 months. Reheat gently to avoid rubbery shrimp.
- Reheat on stovetop over medium heat or with a double boiler setup for even heating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 220 mg
