Ingredients
Scale
- 1 lb. uncooked shrimp, see notes
- 1 teaspoon Cajun seasoning
- 1 red bell pepper, diced
- 1 tablespoons olive oil, or avocado oil
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cups heavy cream, can sub half and half
- 1 tablespoon honey
- 2 teaspoons hot sauce
- 10 oz. Rotel diced tomatoes with green chilies, juice reserved
- ¾ cup cheddar jack cheese, shredded. See notes.
- 2 teaspoons lime juice
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon brown sugar, I use light
- ½ teaspoon EACH: mustard powder, oregano
- 1 pinch EACH: cayenne pepper, red pepper flakes
For Serving
- Lime Wedges
- Fresh Cilantro, roughly chopped
Instructions
- Prep the shrimp: If your shrimp is frozen, make sure to thaw it completely. I usually place mine in a bowl of cold water for about 15 minutes. Once thawed, pat them dry (this helps them sear better), and sprinkle them with Cajun seasoning.
- Cook the shrimp and peppers: Heat your oil over medium-high heat. Add the shrimp and diced red bell pepper to the skillet, cooking them for just about 1 minute and 20 seconds on each side. The key here is not to overcook the shrimp—they’ll finish cooking in the sauce later, so it’s okay if they’re slightly underdone at this point. Transfer them to a plate and set aside.
- Make the sauce base: Now, we’re getting to the good stuff. Add the reserved juice from the diced tomatoes to the pan to deglaze it, scraping up those delicious browned bits with your spatula. Once the liquid reduces by half, add the butter and garlic. Sauté for a minute, then add the flour and cook it for another 2 minutes to get rid of the raw flour taste.
- Build the creamy sauce: Gradually add the chicken broth mixture to the pan, stirring constantly to avoid lumps. Bring it to a boil, then lower the heat to a simmer. Let it reduce and thicken for about 10 minutes, uncovered. This is when the sauce develops its rich flavor.
- Add the cheese and finish the sauce: Reduce the heat to low, then stir in the shredded cheese until it melts completely. Stir in the lime juice for a fresh, zesty kick. Add the shrimp and peppers back into the sauce, making sure they’re well coated.
- Serve it up: Remove the skillet from heat and sprinkle the dish with chopped cilantro. Serve with lime wedges for an extra burst of citrus, and pair with rice, beans, or a simple side salad. And voila—dinner is ready!
Notes
Presentation and serving tips
For a restaurant-quality presentation, I love serving this Cajun shrimp over a bed of fluffy rice with a side of black beans or a fresh green salad. You can also sprinkle a little extra shredded cheese and cilantro on top for a pop of color. Garnishing with lime wedges not only adds flavor but also makes the plate look vibrant and inviting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner