Cajun Salmon and Shrimp

This creamy Cajun salmon and shrimp recipe makes seafood night seriously special with juicy fillets and plump shrimp nestled in a rich sauce. Budget-friendly Monterey Jack cheese and fresh baby spinach boost flavor and texture. I love serving this with mashed potatoes and a side vegetable for a complete comfort meal that is always requested on busy weeknights.

The first time I made this, I was surprised at how perfectly the creamy sauce complemented the spice. Now it is my go-to when I want to wow dinner guests without fuss.

Ingredients

• Unsalted butter: gives a rich base and helps the sauce come together Look for fresh or high-quality butter for best taste
• All-purpose flour: thickens the sauce just enough so it coats the seafood Use a fresh bag for a lump-free sauce
• Cajun seasoning: delivers the zest and heat Use your favorite blend or make your own to control the spice level
• Paprika: ups the smoky depth and color Spanish paprika has the best flavor
• Heavy cream: adds luxurious body Try to use full-fat for silkiness
• Chicken broth: lightens the creamy sauce and gives more savory notes Go with low sodium so the dish is not too salty
• Monterey Jack cheese: melts smoothly for creaminess Shred your own for optimal melt
• Fresh baby spinach: offers freshness and color Choose bright green leaves without wilting
• Salmon fillets: taste rich and stand up to robust spices Buy center-cut pieces that are similar in thickness
• Jumbo shrimp: add sweetness and variety Wild-caught or responsibly farmed shrimp make a big difference
• Vegetable oil: is used along with butter for frying and helps the salmon brown nicely Go with a neutral kind like canola or grapeseed
• Fresh parsley: provides a pop of color and contrast Always choose bright green and fresh for garnish

Step-by-Step Instructions

Melt and Flavor the Butter:

Melt unsalted butter in a large skillet over medium heat The butter should bubble and become fragrant but not brown

Begin the Sauce Base:

Sprinkle the flour Cajun seasoning and paprika onto the melted butter Whisk vigorously to smooth out any lumps Let this mixture fry gently for about one minute so the spices bloom

Build the Creamy Sauce:

Slowly pour in the heavy cream and chicken broth while whisking constantly Keep whisking until everything comes together in a smooth sauce

Simmer to Thicken:

Bring the sauce to a gentle simmer Turn the heat to low and let it bubble for about ten minutes Stir occasionally until thick enough to coat a spoon

Season the Salmon:

Pat salmon fillets dry and dust both sides with half of the Cajun seasoning Press gently so the spice sticks

Sear the Salmon:

In a separate skillet over medium heat melt some butter with vegetable oil When hot add the seasoned salmon fillets Cook each side three to four minutes until just cooked through The flesh should easily flake but still appear moist Transfer salmon to a plate and tent loosely with foil to keep warm

Cook the Shrimp:

Toss the shrimp with the remaining Cajun seasoning Add them to the skillet after the salmon is done Cook each side two to three minutes until they are pink and opaque Remove pan from heat

Finish the Sauce:

Stir Monterey Jack cheese and baby spinach into your simmering sauce Let it cook a few more minutes until the cheese is fully melted and the spinach is wilted

Combine and Serve:

Nestle the cooked salmon and shrimp into the creamy sauce Spoon sauce over the top and sprinkle with fresh parsley Serve immediately over mashed potatoes or rice

Save

My favorite ingredient here is the Monterey Jack cheese which melds everything together with melty silkiness. This meal brings back memories of cozy family celebrations when everyone gathered in the kitchen for a taste before dinner even hit the table.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days Gently reheat on the stove over low heat adding a splash of broth if the sauce tightens up Too much reheating will dry out the seafood so aim for just-warmed through

Ingredient Substitutions

If you do not have Monterey Jack cheese you can swap in mozzarella or mild cheddar For the greens try arugula in place of spinach If needed half and half works instead of heavy cream just simmer a bit longer to reduce

Serving Suggestions

This dish really shines over fluffy mashed potatoes rice or even creamy polenta You can also pair it with a bright green salad or roasted asparagus For a festive look add lemon wedges on the side

Cultural Context

Cajun cuisine comes from Louisiana blending French roots with deep Southern flavor Cajun cream sauces are popular for balancing spice with richness Borrowing these flavors brings a bit of Southern warmth to any kitchen

Frequently Asked Questions About Recipes

→ What type of salmon works best?

Skinless salmon fillets, either fresh or thawed, are ideal for even cooking and a tender texture.

→ Can I use pre-cooked shrimp?

Raw shrimp is best, but pre-cooked shrimp may be gently warmed in the sauce to prevent overcooking.

→ How spicy is the Cajun seasoning?

Cajun seasoning adds mild to moderate heat. Adjust the quantity based on personal taste preferences.

→ What cheese alternatives work here?

Monterey Jack is classic, but mozzarella or mild cheddar can be used for a similar melt and flavor.

→ Can I substitute spinach?

Baby kale or Swiss chard also work well, providing a similar tender, leafy texture and color contrast.

→ What sides pair well?

Mashed potatoes and steamed vegetables, like green beans or asparagus, complement the main seafood entrée.