Can I use frozen seafood for this recipe?

Yes, but make sure it's completely thawed before cooking. Pat the seafood dry with paper towels to ensure good browning. Frozen seafood often releases more water during cooking, which can affect the final texture and how well the seasoning adheres.

What can I substitute for Cajun seasoning if I don't have any?

You can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and salt. Start with equal parts of each except cayenne (use less for milder heat), then adjust to taste. This way, you can control the heat level and salt content.

Is there a dairy-free alternative for this recipe?

Absolutely! Replace the heavy cream with full-fat coconut milk and skip the cheese. The sauce won't be quite as thick, but you'll still get that creamy texture. Add a tablespoon of nutritional yeast for a hint of cheesy flavor without the dairy.

Can I make this with just salmon or just shrimp?

Definitely! Simply double the amount of whichever seafood you prefer. The cooking method remains the same, though you may need to adjust cooking times slightly for larger portions. For an all-shrimp version, you might want to use larger prawns for a more substantial meal.

Cajun Salmon and Shrimp Recipe

Name: Cajun Salmon and Shrimp Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 5 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon paprika; 1 cup (238 g) heavy cream; 1 cup (8 ounces / 240 g) chicken broth; 1 cup (113 g) Monterey Jack cheese, shredded; 2 cups (60 g) fresh baby spinach; 4 salmon fillets (4 ounces each), skin removed; 1 pound jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on; 2 tablespoons Cajun seasoning, divided; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; Parsley, chopped for garnish

This mouthwatering Cajun Salmon and Shrimp dish is a flavor explosion that brings the vibrant taste of Louisiana right to your dinner table. The tender salmon and juicy shrimp are perfectly complemented by a rich, creamy Cajun sauce with just the right amount of heat. The best part? This restaurant-quality meal comes together in just 35 minutes, making it perfect for both special occasions and busy weeknights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The combination of smoky Cajun spices, creamy sauce, and tender seafood creates a perfect harmony that will have everyone asking for seconds.
Quick Gourmet Meal: This dish looks and tastes like something you’d order at a fancy restaurant, but it’s surprisingly simple to make at home in just over 30 minutes.
One-Pan Wonder: Though we use two pans to speed up the cooking process, the final dish comes together in one skillet, meaning fewer dishes to clean up afterward.
Versatile: This recipe works beautifully as is, but you can easily adjust the spice level, swap proteins, or add more veggies to make it your own.

Ingredients You’ll Need

Salmon fillets: The star of the show, providing a rich, buttery base that soaks up all those amazing Cajun flavors. Look for fillets of even thickness for consistent cooking.
Jumbo shrimp: These add a wonderful texture contrast and sweet seafood flavor. Keeping the tails on makes for a prettier presentation, but you can remove them for easier eating.
Cajun seasoning: The heart and soul of this dish, bringing that distinctive Louisiana flavor. Store-bought works perfectly, but making your own lets you control the heat level.
Butter: Creates the base for our sauce and helps give the seafood a beautiful golden crust. Unsalted is preferred since Cajun seasoning already contains salt.
All-purpose flour: Works with butter to form a roux, which thickens our sauce to that perfect, clingy consistency.
Heavy cream: Gives our sauce that luxurious richness that pairs so beautifully with the spicy Cajun flavors.
Chicken broth: Adds depth of flavor while thinning the sauce to the perfect consistency.
Monterey Jack cheese: Melts beautifully into the sauce, adding creaminess and a subtle tang that balances the heat.
Fresh baby spinach: Adds a pop of color, nutritional value, and gently wilts into the sauce. The mild flavor won’t compete with the star ingredients.
Paprika: Enhances the color and adds a sweet, smoky depth to the Cajun sauce.
Vegetable oil: Has a higher smoke point than butter alone, allowing you to get a nice sear on the seafood without burning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try using chicken breast or thighs instead of seafood for a different twist.
For a more indulgent meal, add some andouille sausage slices along with the seafood.
Make it vegetarian by swapping the seafood for hearty portobello mushrooms and doubling the spinach.

Heat Level Adjustments

For milder palates, reduce the Cajun seasoning and add more paprika.
Spice lovers can add a diced jalapeño or a dash of hot sauce to the cream sauce.

Veggie Additions

Toss in some diced bell peppers and onions when making the sauce for a traditional Cajun mirepoix flavor.
Add cherry tomatoes in the last few minutes of cooking for bursts of acidity.

Dietary Adaptations

For a lighter version, use half-and-half instead of heavy cream.
Gluten-free diners can substitute the all-purpose flour with cornstarch (mix 1 tablespoon with cold water first).

How to Make Cajun Salmon and Shrimp

Step 1: Prepare the Cajun Cream Sauce

In a large skillet over medium heat, melt the butter until it’s foamy but not browned. Sprinkle the flour, Cajun seasoning, and paprika over the melted butter, then whisk to combine, making sure there are no lumps. Let this cook for about a minute to remove the raw flour taste.

Step 2: Build the Sauce

Pour in the heavy cream and chicken broth, whisking constantly until you have a smooth mixture. Bring everything to a gentle simmer, then reduce the heat to low. Let it bubble gently for about 10 minutes, stirring occasionally to prevent sticking, until the sauce thickens enough to coat the back of a spoon.

Step 3: Cook the Salmon

While your sauce is simmering, season your salmon fillets evenly with half of the Cajun seasoning, making sure to get both sides. Heat butter and oil in a separate skillet over medium heat until the butter stops foaming. Place the salmon in the pan and cook for 3-4 minutes per side until it’s opaque and flakes easily. You’re looking for an internal temperature of 145°F. Once done, transfer to a plate and tent with foil to keep warm.

Step 4: Cook the Shrimp

In the same skillet you used for the salmon, add the Cajun-seasoned shrimp. They’ll cook quickly – just 2-3 minutes per side until they turn pink and curl into a C-shape. Be careful not to overcook them as they can become rubbery. Set them aside with the salmon.

Step 5: Finish the Sauce

Return to your sauce, which should now be nicely thickened. Add the shredded Monterey Jack cheese and fresh spinach, stirring gently until the cheese melts completely and the spinach wilts into the sauce. This should take about 3-5 minutes.

Step 6: Combine and Serve

Carefully place the cooked salmon and shrimp back into the skillet with the sauce. Spoon some of the sauce over the seafood, garnish with freshly chopped parsley, and serve immediately while everything is hot and the sauce is at its creamiest.

Pro Tips for Making the Recipe

Don’t overcook the seafood: Salmon and especially shrimp can go from perfect to overdone in seconds. When in doubt, slightly undercook as they’ll continue to cook when added back to the hot sauce.
Room temperature seafood: Take your salmon and shrimp out of the refrigerator about 15 minutes before cooking to ensure even cooking.
Sauce consistency: If your sauce gets too thick, thin it with a splash more chicken broth. Too thin? Let it simmer a few minutes longer.
Cheese matters: Grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make your sauce grainy.
Taste as you go: Cajun seasonings vary in salt content and heat level, so taste your sauce before adding the seafood back in and adjust seasonings if needed.

How to Serve

This Cajun Salmon and Shrimp is a show-stopper on its own, but here are some perfect pairings to complete your meal:

Side Dishes

Serve over rice or pasta to soak up that amazing sauce
Pair with crusty French bread for dipping
Add a side of steamed asparagus or broccoli for extra veggies
Serve alongside a simple green salad with lemon vinaigrette for freshness

Beverage Pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio
For beer lovers, try a light lager or wheat beer
Unsweetened iced tea with lemon fits the Southern theme perfectly

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken considerably when chilled, which is perfectly normal.

Freezing

I don’t recommend freezing this dish as cream-based sauces tend to separate when thawed, and the texture of the seafood can become compromised.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of chicken broth or cream to revive the sauce. Be careful not to boil the sauce or you may cause it to break. Alternatively, microwave at 50% power in short bursts, stirring between each burst.

FAQs

Can I use frozen seafood for this recipe?

Yes, but make sure it’s completely thawed before cooking. Pat the seafood dry with paper towels to ensure good browning. Frozen seafood often releases more water during cooking, which can affect the final texture and how well the seasoning adheres.
What can I substitute for Cajun seasoning if I don’t have any?

You can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and salt. Start with equal parts of each except cayenne (use less for milder heat), then adjust to taste. This way, you can control the heat level and salt content.
Is there a dairy-free alternative for this recipe?

Absolutely! Replace the heavy cream with full-fat coconut milk and skip the cheese. The sauce won’t be quite as thick, but you’ll still get that creamy texture. Add a tablespoon of nutritional yeast for a hint of cheesy flavor without the dairy.
Can I make this with just salmon or just shrimp?

Definitely! Simply double the amount of whichever seafood you prefer. The cooking method remains the same, though you may need to adjust cooking times slightly for larger portions. For an all-shrimp version, you might want to use larger prawns for a more substantial meal.

Final Thoughts

This Cajun Salmon and Shrimp recipe brings together the best of Louisiana flavors in a dish that’s sure to impress. The rich, creamy sauce with its perfect balance of spice embraces the tender seafood in a way that makes every bite memorable. Whether you’re cooking for a special occasion or just wanting to elevate your weeknight dinner routine, this dish delivers restaurant-quality results with minimal effort. So grab those ingredients, get cooking, and prepare for the compliments to roll in!