Cajun Creamy Salmon and Shrimp Recipe
Cozy Weeknight Indulgence Seafood.
Rich, creamy, and packed with Southern spice. This one-pan salmon and shrimp dish is a weeknight dream.
I remember my first time trying real Cajun food on a trip down South. The flavors were so bold and soulful. I wanted to bring a little of that feeling back to my own kitchen, but in a way that felt like me—a little softer, maybe a little creamier. So, this recipe was born. It’s my quiet nod to those lively flavors, perfect for a cozy weeknight when you want something special without a lot of fuss. It feels like a little secret, honestly.
Why This Recipe Feels So Special
- •It comes together in just 30 minutes. A little bit of luxury for a busy night.
- •The flavor is just incredible. Spicy, creamy, and so satisfying.
- •Everything cooks in one pan, which honestly makes cleanup so much nicer.
- •It feels like a fancy restaurant meal you get to enjoy in the comfort of your home.
- •The combination of tender salmon and snappy shrimp is just perfect.
Wow. Just... wow. I made this for my family last night, and everyone was silent, just enjoying every single bite. The sauce is absolutely perfect. This is going into our regular rotation for sure.
Essential Ingredient Guide
- Cajun Seasoning: This is the heart of the dish. A good store-bought blend is great, but they vary in saltiness, so taste your sauce before adding more salt. It brings all that wonderful warmth.
- Salmon & Shrimp: Fresh is lovely, but honestly, good-quality frozen seafood works beautifully here. The most important step is to pat it completely dry. It makes all the difference for getting that nice golden sear.
- Heavy Cream: This is what gives the sauce that velvety, comforting texture. I wouldn't substitute it. It's what makes the dish feel so indulgent and special.
Complete Cooking Process
- First, a quiet moment of prep. Pat your salmon and shrimp really, really dry. This little step is key.
- Sprinkle them with the Cajun seasoning. Be generous. You want that flavor to sink in.
- Get your skillet nice and hot. Add the oil and butter.
- Gently lay the salmon in. Listen to that sizzle. Let it get a beautiful golden crust before you flip it.
- Once the salmon is done, set it aside to rest. Then, give the shrimp their turn. They cook so fast, just a minute or two.
- In that same pan—don't clean it!—soften your onions and peppers. All those browned bits from the fish are pure flavor.
- Stir in the garlic and more seasoning. The smell here is just, wow.
- Pour in the broth to lift all that flavor from the pan, then stir in the cream. Let it bubble gently until it gets dreamy and thick.
- Nestle the salmon and shrimp back into the creamy sauce.
- Spoon some of that liquid gold over the top. Let them get cozy and warm.
- Finish with fresh parsley. It adds a little brightness. And that’s it. Simple, right?
A Few Common Questions
→Can I make this less spicy?
Of course. You're in charge here. Simply reduce the amount of Cajun seasoning, or look for a mild version. You can always add a little smoked paprika for color without the heat.
→What should I serve this with?
Oh, so many comforting things! It's beautiful over a bed of fluffy white rice, creamy grits, or even mashed potatoes. I also love it with some simple steamed asparagus on the side.
→Can I use a different kind of fish?
Absolutely. A firm white fish like cod or halibut would be a wonderful substitute for the salmon if that's what you have on hand.
→Can I make this ahead of time?
It's honestly best served fresh, right after it's made, so the seafood stays tender. The cream sauce can sometimes separate when reheated, so I'd recommend enjoying it right away.
Cajun Creamy Salmon and Shrimp Recipe
Enjoy salmon and shrimp in a rich Cajun cream sauce. Get inspired with these flavorful combinations for a Southern-style meal.
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Seafood
- 012 salmon fillets (about 6 oz each), skin removed
- 021 lb large shrimp, peeled and deveined
- 032 tablespoons Cajun seasoning, divided
- 041 tablespoon olive oil
- 052 tablespoons butter, divided
For the Cajun Cream Sauce
- 011 small yellow onion, finely chopped
- 021 green bell pepper, finely chopped
- 033 cloves garlic, minced
- 041/2 cup chicken or vegetable broth
- 051 1/2 cups heavy cream
- 061/4 cup chopped fresh parsley
- 07Salt and black pepper to taste
- 08A squeeze of fresh lemon juice (optional)
Instructions
Pat the salmon fillets and shrimp completely dry with paper towels. Season both sides of the salmon and the shrimp with 1 tablespoon of the Cajun seasoning.
In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once shimmering, place the salmon fillets in the pan. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the salmon to a plate.
In the same skillet, add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Don't overcook them! Remove the shrimp and set aside with the salmon.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for another minute until fragrant, stirring constantly.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half.
Stir in the heavy cream and bring to a gentle simmer. Let the sauce cook for 3-4 minutes until it begins to thicken slightly. Season with salt and pepper to your liking.
Return the seared salmon and shrimp to the skillet. Spoon the creamy sauce over them and let everything warm through for another minute or two.
Stir in the fresh parsley and add a squeeze of lemon juice if you're using it. Serve immediately.
Notes & Tips
- 1If your sauce seems too thick, you can thin it out with a little more broth or cream.
- 2Feel free to toss in a handful of fresh spinach at the end and let it wilt into the sauce for some added greens.
- 3The heat level can vary a lot between different brands of Cajun seasoning, so start with a little less if you're sensitive to spice.
Tools You'll Need
- •Pat your seafood completely dry before seasoning. It's the secret to a perfect, golden-brown sear.
- •Don’t overcrowd your pan when searing. Cook in batches if you need to, so everything gets browned, not steamed.
- •Use a heavy-bottomed skillet, like cast iron. It holds heat evenly and gives you the best results.
- •Taste the sauce before you add the seafood back in. Adjust your salt and spice levels then.