Description
This Cajun Shrimp recipe features succulent shrimp cooked in a rich, creamy, and spicy sauce made with butter, garlic, Cajun seasoning, and a blend of cheeses. Enhanced with diced bell peppers, Rotel tomatoes, and a hint of honey and lime, this dish offers bold flavors perfect for a quick and satisfying dinner that serves four.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. uncooked shrimp, peeled and deveined
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- Lime wedges, for serving
- Fresh cilantro, roughly chopped, for garnish
Seasonings and Spices
- 1 teaspoon Cajun seasoning
- 2 teaspoons Cajun seasoning (additional)
- 1 teaspoon brown sugar (light)
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
Sauce Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute 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
- 2 teaspoons lime juice
Instructions
- Prepare the Shrimp and Vegetables: Rinse and pat dry the shrimp. Dice the red bell pepper and mince the garlic cloves. Set the lime wedges and rough chopped cilantro aside for garnish to use after cooking.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp seasoned with 1 teaspoon of Cajun seasoning and cook for 2-3 minutes on each side or until pink and opaque. Remove shrimp from skillet and set aside.
- Sauté Vegetables and Make Roux: In the same skillet, melt the butter over medium heat. Add the diced red bell pepper and minced garlic, and sauté until softened, about 3-4 minutes. Stir in the 3 tablespoons of flour to create a roux, cooking for 1-2 minutes while stirring constantly to eliminate raw flour taste.
- Prepare the Sauce: Slowly whisk in the chicken broth, heavy cream, reserved juice from the Rotel tomatoes, honey, hot sauce, and remaining seasonings: 2 teaspoons Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Bring the mixture to a simmer and cook until it thickens slightly, about 5-7 minutes.
- Add Tomatoes and Cheese: Stir in the diced Rotel tomatoes with green chilies and shredded cheddar jack cheese. Continue cooking and stirring gently until the cheese has melted completely and sauce is creamy.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, stirring to coat the shrimp evenly with the sauce. Cook for an additional 2-3 minutes to let the flavors meld and to ensure the shrimp is heated through.
- Finish and Serve: Remove from heat and stir in 2 teaspoons of fresh lime juice. Serve the Cajun shrimp hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the dish.
Notes
- For best results, use fresh large shrimp peeled and deveined.
- The cheddar jack cheese adds a creamy, melty texture and sharpness. You can substitute with mild cheddar or Monterey Jack if desired.
- Adjust the amount of hot sauce and cayenne pepper for your preferred spice level.
- This dish pairs well with rice, grits, or crusty bread to soak up the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
