Easy Cajun Shrimp and Salmon with Red Pepper Cream Sauce
This Cajun Salmon and Shrimp recipe is one of my favorite salmon recipes! Served with a red bell pepper cream sauce.
Ingredients
- 2 teaspoons olive oil, or olive oil
- 4 5- ounce salmon filets, skin-on
- 2 teaspoons Cajun seasoning, low sodium
- 1 teaspoon garlic powder
For the Cajun shrimp:
- 16 ounces jumbo shrimp, or large shrimp
- 1 tablespoon Cajun seasoning, low sodium
For the creamy Cajun sauce:
- 1/4 cup sundried tomatoes, chopped (optional)
- 1/4 cup red bell pepper, sliced or diced
- 3 teaspoons fresh garlic, minced
- 1/4 cup chicken broth or white wine
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce, optional
For garnish (optional):
- additional Parmesan cheese
- fresh parsley or chives
Instructions
- Prepare the salmon filets by patting the filets with a paper towel to remove extra moisture moisture. Then, rub the flesh side with the Cajun seasoning and garlic powder.
- Prepare the shrimp by patting them dry with a paper towel and adding to a medium size bowl. Add Cajun seasoning and toss to coat the shrimp with the seasoning.
- Add oil to a large skillet and heat over medium-high heat until the oil sizzles when drops of water hit it.
- Add salmon skin-side down. Sear without moving for 3-4 minutes. Flip and sear for an additional 3-4 minutes on the other side. Remove and place on a plate to rest.
- Next, add shrimp to the same skillet and sear for 1 minute. Flip, and sear for an additional 1-2 minutes until the shrimp is opaque. Remove and place in a bowl to rest.
- In the same skillet, make the sauce. Reduce the heat to low-medium heat. Add sundried tomatoes and bell peppers. Sauté for 2-3 minutes until the bell peppers start to soften and become fragrant. Add garlic and sauté for 30 seconds. Do not allow the garlic to burn.
- Add chicken broth and allow to come to a simmer, frequently stirring and scraping the bottom of the skillet with a wooden spoon to lift any bits that are stuck.
- Reduce to low heat, add heavy cream. Allow to come to a gentle simmer, stirring frequently, 4-5 minutes. The sauce should thicken slightly as it simmers. If it becomes to thick, add splashes of chicken broth until it's the consistently you like.
- Remove from heat. Add Parmesan cheese, lemon juice and optional hot sauce. Stir to combine.
- Place seared shrimp on top of the salmon, then drizzle with the Cajun cream sauce. Serve warm.
Video
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Serving: 1, Calories: 428kcal, Carbohydrates: 9g, Protein: 34g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 249mg, Sodium: 823mg, Potassium: 832mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2861IU, Vitamin C: 16mg, Calcium: 197mg, Iron: 2mg
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