Creamy Cajun Shrimp Skillet Recipe

Ingredients

Shrimp and Vegetables

• 1 lb. uncooked shrimp
• 1 teaspoon Cajun seasoning
• 1 red bell pepper, diced
• 1 tablespoon 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 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

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

1. Thaw the shrimp completely if frozen and pat dry. Remove shells, tails, and veins as needed. Drain and reserve about ¼ cup of juice from the diced tomatoes. In a bowl, combine chicken broth, heavy cream, honey, hot sauce, and all seasonings; set aside.
2. Sprinkle shrimp with 1 teaspoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add shrimp and diced red bell pepper. Cook shrimp for 1 minute and 20 seconds per side using a timer to avoid overcooking. Transfer shrimp and peppers to a clean plate to rest.
3. Add reserved tomato juice to the skillet and set heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan, reducing the liquid by half.
4. Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant. Sprinkle flour in and stir continuously for 2 minutes, cooking off the raw flour taste.
5. Gradually add the chicken broth mixture in small splashes while stirring continuously to avoid lumps. Bring the sauce to a boil, then lower to a gentle simmer. Add the drained diced tomatoes. Let the sauce reduce and thicken uncovered for 10 minutes so flavors meld.
6. Reduce heat to low. Slowly add shredded cheddar jack cheese, stirring continuously until fully melted and incorporated. Stir in lime juice.
7. Return shrimp and peppers to the skillet, stirring gently to coat in the sauce. Add fresh lime wedges to the skillet. Remove from heat and sprinkle chopped cilantro over the top. Serve immediately with rice, beans, or salad.

Notes

• For perfectly cooked rice: Boil 2 cups chicken broth, add 1 cup long grain white rice, boil again, then cover tightly and simmer for 15 minutes. Turn off heat and let sit covered for 5-10 minutes before fluffing.
• Shrimp size: Use large shrimp labeled 26/30 per pound for best results, fresh or frozen both work.
• Cheese options: Cheddar jack, Monterey Jack, Cheddar, and Mozzarella (low moisture/whole milk) all work well. Freshly shredded cheese melts better than pre-shredded.
• Cajun seasoning: Use your preferred brand; lower sodium options are available.
• Heat adjustment: Reduce hot sauce to 1 teaspoon and omit cayenne/red pepper flakes for less heat. Use plain diced tomatoes instead of Rotel for milder flavor.
• Additions like black beans or corn can be included by adding them when tomatoes go in the sauce.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw before reheating gently on stovetop or in a double boiler to avoid overcooking shrimp.