Description
Welcome to an irresistible blend of Cajun flavors with this Cajun Salmon and Shrimp recipe. Perfectly seasoned seafood paired with a creamy Cajun sauce creates a mouthwatering dish that’s both quick and easy to make. Whether you’re a seafood lover or new to Cajun cuisine, this dish is sure to become a favorite.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 cup heavy cream (238 g)
- 1 cup chicken broth (240 g)
- 1 cup shredded Monterey Jack cheese (113 g)
- 2 cups fresh baby spinach (60 g)
Seafood:
- 4 salmon fillets (4 ounces each), skin removed
- 1 pound jumbo shrimp, peeled, deveined, tail on
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Parsley, chopped for garnish
Optional Substitutions:
- Swap the heavy cream for coconut cream for a dairy-free option.
- Use smoked paprika for an extra layer of flavor.
- Substitute salmon with another firm fish like cod or mahi-mahi.
Instructions
Step 1: Prepare the Cajun Cream Sauce
- Melt 5 tablespoons of butter over medium heat in a skillet.
- Add 1 tablespoon of flour, Cajun seasoning, and paprika, whisking to combine.
- Gradually whisk in heavy cream and chicken broth. Bring to a simmer.
- Reduce heat and let the sauce simmer for 10 minutes until thickened.
Step 2: Cook the Seafood
- Season the salmon fillets with half of the Cajun seasoning.
- Heat a separate skillet with 1 tablespoon of vegetable oil and 1 tablespoon of butter.
- Cook salmon for 3-4 minutes on each side until it reaches an internal temperature of 145°F.
- Remove the salmon and set it aside, tented to keep warm.
- Season the shrimp with the remaining Cajun seasoning and cook in the same skillet for 2-3 minutes per side.
Step 3: Finalize the Sauce
- Stir shredded Monterey Jack cheese and fresh spinach into the sauce.
- Continue simmering until the cheese melts and the spinach wilts (about 3-5 minutes).
- Return the salmon and shrimp to the sauce and gently coat.
Notes
- Use fresh seafood whenever possible for the best flavor. Frozen shrimp can be used, but ensure they are properly thawed.
- Don’t overcook the salmon. The key to moist, flaky salmon is pulling it off the heat as soon as it reaches 145°F.
- Adjust the spice level by controlling the amount of Cajun seasoning. For a spicier kick, add extra seasoning or cayenne pepper.