Cajun Salmon and Shrimp

Cajun Salmon and Shrimp is a bold and flavorful dish that combines perfectly pan-fried seafood with a creamy, spicy Cajun sauce. The salmon fillets and shrimp are seasoned with Cajun spices, then served in a rich, creamy sauce with Monterey Jack cheese and fresh spinach. This dish is satisfying and full of heat, making it a great option for any special occasion or a comforting dinner at home.

Why You’ll Love This Recipe

This Cajun Salmon and Shrimp dish brings together the best of both worlds: tender salmon and succulent shrimp, all coated in a creamy, zesty sauce that’s rich with Cajun spices. The combination of melted cheese and wilted spinach makes the dish even more indulgent, while the seasoning gives it a perfect balance of heat and flavor. The creamy sauce brings everything together, creating a dish that’s not only delicious but also quick and easy to make. Perfect for seafood lovers!

Ingredients

For the Cajun Cream Sauce:

• 5 tablespoons unsalted butter

• 1 tablespoon all-purpose flour

• 2 teaspoons Cajun seasoning

• 1 teaspoon paprika

• 1 cup heavy cream

• 1 cup chicken broth

• 1 cup Monterey Jack cheese (shredded)

• 2 cups fresh baby spinach

For the 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

• Chopped parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cajun Cream Sauce:

1. In a large skillet over medium heat, melt the butter. Add the flour, Cajun seasoning, and paprika to the melted butter, whisking to combine. Cook for 1 more minute.

2. Pour in the heavy cream and chicken broth, whisking until smooth. Bring the mixture to a simmer, then reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.

Cook the Seafood:

3. Season the Salmon: Sprinkle half of the Cajun seasoning over the salmon fillets.

4. Cook the Salmon: In a separate skillet over medium heat, add butter and vegetable oil. Once melted, add the salmon fillets. Cook for 3-4 minutes on each side or until the salmon is cooked through (internal temperature of 145°F). Remove from the pan and tent with foil to keep warm.

5. Season and Cook the Shrimp: Season the shrimp with the remaining Cajun seasoning and add them to the skillet. Cook for 2-3 minutes on each side or until fully cooked. Remove from heat and set aside.

Finish the Sauce:

6. To the simmering Cajun sauce, add the Monterey Jack cheese and spinach. Stir until the cheese is melted and the spinach has wilted (about 3-5 minutes).

Combine and Serve:

7. Gently add the cooked salmon and shrimp to the sauce, tossing to coat evenly.

8. Garnish with chopped parsley and serve immediately with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Servings and Timing

• Servings: 4-5

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Spicy Kick: Increase the Cajun seasoning or add a chopped jalapeño to the sauce for a spicier version.

• Vegetarian Option: Swap the salmon and shrimp for tofu or portobello mushrooms for a plant-based version of this dish.

• Cheese Swap: If you prefer a sharper flavor, substitute the Monterey Jack cheese with cheddar or pepper jack.

• Low-Carb: Serve the seafood and sauce over cauliflower rice for a low-carb alternative to traditional rice or potatoes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.

FAQs

1. Can I use frozen seafood for this recipe?

Yes, you can use frozen salmon and shrimp. Just be sure to thaw them completely before cooking and pat them dry to remove any excess moisture.

2. Can I make the Cajun sauce ahead of time?

Yes, the Cajun cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat it gently before adding the seafood.

3. What can I serve this dish with?

This dish pairs wonderfully with rice, mashed potatoes, or roasted vegetables. It also goes great with a simple side salad for a lighter option.

4. Can I substitute the heavy cream with a lighter option?

Yes, you can use half-and-half or even coconut cream for a lighter or dairy-free version, though it will change the richness and flavor of the sauce.

5. Can I use a different type of cheese?

Yes, you can use other cheeses like Gouda, cheddar, or Parmesan, but Monterey Jack provides the best meltability and mild flavor for this dish.

6. How do I prevent the salmon from overcooking?

Keep an eye on the salmon while cooking, and use a thermometer to check the internal temperature. The salmon is perfectly cooked when it reaches 145°F.

7. Can I make this dish spicier?

Absolutely! You can add more Cajun seasoning, a dash of cayenne pepper, or a finely chopped chili to ramp up the heat.

8. Can I make this dish with only shrimp or only salmon?

Yes, you can make this dish with just shrimp or just salmon. The cooking times will vary slightly, so be sure to monitor them as needed.

9. Can I make this a one-pan dish?

Yes, you can cook both the salmon and shrimp in the same pan, but I recommend cooking them separately to ensure they both cook properly without crowding the pan.

10. Can I freeze this dish?

While the seafood may not hold up well to freezing, the Cajun cream sauce can be frozen in an airtight container for up to 2 months. Reheat and add fresh seafood when you’re ready to serve.

Conclusion

Cajun Salmon and Shrimp is a flavorful and satisfying dish that’s perfect for any special occasion or weeknight meal. The combination of Cajun-seasoned seafood in a creamy, cheesy sauce with spinach is irresistible and sure to impress your guests or family. Easy to prepare and full of bold flavors, this dish is guaranteed to become a favorite in your kitchen!

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