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

Description

This Cajun Salmon and Shrimp recipe is bold, creamy, and packed with irresistible flavors. Featuring perfectly seasoned salmon and shrimp paired with a luscious Cajun cream sauce, it’s a show-stopping dish that’s surprisingly easy to prepare. Perfect for weeknight dinners or special occasions, this recipe combines succulent seafood, Cajun spices, and indulgent creaminess for a meal that’s sure to please.

Ingredients

Units Scale

Cajun Cream Sauce

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

Seafood

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

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Instructions

Prepare the Cajun Cream Sauce
In a large skillet over medium heat, melt the butter. Sprinkle the flour, Cajun seasoning, and paprika over the melted butter, then whisk to combine. Cook the mixture for 1 additional minute to eliminate the raw flour flavor. Gradually pour in the heavy cream and chicken broth, whisking constantly until fully combined. Bring the mixture to a simmer, reduce heat to low, and allow it to thicken while stirring occasionally for about 10 minutes. Meanwhile, move on to prepare the seafood.
Season and Cook the Salmon
Season the salmon fillets evenly with half of the Cajun seasoning. In a separate skillet over medium heat, melt the butter and oil together. Once the skillet is hot, add the salmon fillets and cook for 3-4 minutes per side or until the salmon is fully cooked. The internal temperature of the salmon should reach 145°F. Remove the salmon from the skillet and set aside on a plate, loosely covered to keep warm.
Season and Cook the Shrimp
Use the remaining Cajun seasoning to season the shrimp. Add the shrimp to the same skillet used for the salmon and cook for 2-3 minutes per side until the shrimp are opaque and fully cooked. Remove the pan from the heat and set the shrimp aside while finishing the sauce.
Finish the Cajun Cream Sauce
To the simmering cream sauce, add the shredded Monterey Jack cheese and fresh baby spinach. Stir until the cheese is fully melted and the spinach has wilted, about 3-5 minutes.
Combine and Serve
Return the cooked salmon and shrimp to the skillet with the cream sauce, gently coating them in the sauce. Garnish with freshly chopped parsley and serve immediately over rice, pasta, or vegetables of your choice.

Notes

Ensure the salmon and shrimp are dry before seasoning to promote even cooking and prevent them from sticking to the skillet.
The sauce can be made ahead of time; simply reheat it gently before adding the seafood.
You can substitute Monterey Jack cheese with Parmesan or another mild melting cheese.
Pair the dish with steamed rice, pasta, or crusty bread to soak up the rich sauce.

Nutrition

Serving Size: 1 Serving
Calories: 620kcal
Sugar: 2g
Sodium: 750mg
Fat: 47g
Saturated Fat: 24g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 43g
Cholesterol: 290mg