Creamy cajun shrimp coats juicy, spice rubbed shrimp in a velvety tomato cream sauce finished with cheddar jack and parmesan, then serves them over noodles.
The seasoning blend brings garlic, paprika, and cayenne heat, while tomato paste and cream round it into a bold, rich sauce that feels like a special occasion dinner. The whole skillet comes together in about 45 minutes.
Table of Contents
Why This Creamy Cajun Shrimp Recipe Works
Seasoning the shrimp before they hit the pan builds flavor from the first sear. Cooking them quickly for about 2 minutes per side keeps them tender, and removing them while you build the sauce prevents overcooking.
Tomato paste cooked in butter and garlic darkens and deepens, giving the sauce a savory backbone. A spoonful of flour and low sodium broth thicken it before the cream goes in.
Melting in both cheddar jack and parmesan makes the sauce smooth and glossy. The sriracha adds gentle heat, and the red bell pepper brings sweetness and color to balance the spice.
Ingredients for Creamy Cajun Shrimp
- 1 1/2 pounds large raw shrimp, peeled and deveined, tails on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1 tbsp all purpose flour
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tsp sriracha sauce
- 1 large red bell pepper, diced
- 1/2 cup shredded cheddar jack cheese
- 1/2 cup finely grated parmesan cheese
- 12 oz egg noodles, cooked according to the package, for serving
- 1 lime, cut into wedges
- 2 tbsp chopped fresh cilantro or parsley
Shrimp. Large shrimp stay juicy through the searing step. Pat them dry first so the seasoning sticks.
Seasoning blend. Garlic, onion, paprika, cayenne, oregano, and thyme make a balanced rub, and you can adjust the cayenne to your heat preference.
Tomato paste. Cooking it for two minutes removes the raw edge and deepens the color.
Cheeses. Shred the cheddar jack and grate the parmesan finely so they melt smoothly.
Noodles. Egg noodles soak up the sauce well, though fettuccine or rice also works.
How to Make Creamy Cajun Shrimp
1. Season the shrimp In a large bowl, toss the shrimp with the garlic powder, onion powder, cayenne, paprika, salt, black pepper, oregano, and thyme until evenly coated.
2. Sear the shrimp Heat the olive oil in a large skillet over medium heat. Cook the shrimp in a single layer for about 2 minutes per side, until pink and opaque. Move them to a plate.
3. Cook the aromatics In the same skillet, melt the butter, add the garlic, and cook for 20 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
4. Add the flour Sprinkle the flour over the paste and stir for 1 minute.
5. Add the broth Pour in the broth gradually, whisking to keep it smooth, and simmer for 5 minutes until it thickens.
6. Add the cream Stir in the heavy cream and sriracha and simmer for 3 to 5 minutes to blend the flavors.
7. Soften the pepper Add the diced bell pepper and cook for about 5 minutes until tender.
8. Melt the cheese Reduce the heat to low and stir in the cheddar jack and parmesan until smooth.
9. Finish the dish Return the shrimp to the skillet and warm for 1 minute, then serve over noodles with cilantro and lime.
How to Serve Creamy Cajun Shrimp
Spoon the shrimp and sauce over buttered noodles and finish with a squeeze of lime. Serve with cilantro lime rice for another base, and add roasted chile cheese cornbread to soak up extra sauce. Creamy garlic parmesan orzo and an Italian house salad round out the table.
How to Store and Reheat Creamy Cajun Shrimp
Cool and refrigerate leftovers within 2 hours in an airtight container. They keep for up to 3 days. Reheat gently on the stove over low heat with a splash of chicken broth or cream, stirring until steaming hot. Do not freeze, because the cream sauce can separate.
Tips and Variations for Creamy Cajun Shrimp
Pat the shrimp dry. Dry shrimp take on seasoning better and brown instead of steaming.
Keep the heat moderate. Cream and cheese sauces can break if boiled hard, so hold a gentle simmer.
Adjust the spice. Reduce the cayenne by half for a milder sauce, or add extra sriracha for more heat.
Grate your own cheese. Pre shredded cheese contains anti caking starch that can make the sauce grainy.
Cook the shrimp briefly. They finish warming in the sauce, so searing for 2 minutes per side is enough.
Lighten it up. Coconut milk can replace the heavy cream for a lighter version.
Prep ahead. Season the shrimp and dice the pepper earlier in the day to speed up cooking.
Keep seafood safe. Cook shrimp until opaque and refrigerate leftovers promptly. The Purdue Extension guide to storing leftovers is a helpful general reference.
Frequently Asked Questions About Creamy Cajun Shrimp
Can I make creamy cajun shrimp ahead of time?
You can season the shrimp and chop the vegetables a day ahead, then cook the dish just before serving so the shrimp stay tender.
How spicy is creamy cajun shrimp?
It has a moderate kick from the cayenne and sriracha. Cut the cayenne in half for a milder version.
Can I freeze creamy cajun shrimp?
Freezing is not recommended because cream and cheese sauces separate and shrimp turn rubbery. Refrigerate leftovers and finish within 3 days.
What can I serve with this dish besides noodles?
Rice, crusty bread, mashed potatoes, or cauliflower rice all work well.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat dry and season.
Creamy Cajun Shrimp
Equipment
- Large deep skillet
- Large pot
- Whisk
- Cheese grater
Ingredients
Main Ingredients
- 1 ½ lb large raw shrimp peeled and deveined, tails on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- ½ tsp paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- ¼ cup tomato paste
- 1 tbsp all purpose flour
- 2 cup low sodium chicken broth
- 1 cup heavy cream
- 1 tsp sriracha sauce
- 1 large red bell pepper diced
- ½ cup shredded cheddar jack cheese
- ½ cup finely grated parmesan cheese
- 12 oz egg noodles cooked, for serving
- 1 lime cut into wedges
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
Cooking
- Season and sear. Coat the shrimp in the spice blend and cook in hot oil for about 2 minutes per side until opaque, then set aside.
- Build the base. Cook the garlic in butter for 20 seconds, then the tomato paste for 2 minutes, and stir in the flour for 1 minute.
- Make the sauce. Whisk in the broth and simmer for 5 minutes, add the cream and sriracha for 3 to 5 minutes, then cook the bell pepper for 5 minutes.
- Add the cheese. Lower the heat and stir in both cheeses until smooth.
- Serve. Return the shrimp to warm through and spoon over noodles with lime and cilantro.
