Cajun shrimp and salmon in garlic cream sauce served on a plate

Cajun Shrimp and Salmon with Garlic Cream Sauce

by

introduction

This dish mixes spicy Cajun shrimp with pan-seared salmon in a smooth garlic cream sauce. It is quick to cook and fills the plate with bold taste. For a simple green side, try a garlic broccoli recipe that pairs well with the sauce: easy garlic broccoli with garlic sauce.

why make this recipe

You get two types of seafood in one meal. The Cajun spice gives heat and the cream sauce makes the dish rich and smooth. It comes together fast and works for weeknights or for guests.

how to make Cajun Shrimp and Salmon with Garlic Cream Sauce

Ingredients :

  • 1 lb shrimp, peeled and deveined
  • 1 lb salmon fillet
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Mashed potatoes (prepared)
  • Green beans (steamed or sautéed)

Directions :

  1. In a large pan, heat olive oil over medium heat. Season shrimp with Cajun seasoning and add to the pan, cooking until pink. Remove and set aside.
  2. In the same pan, add salmon fillets, seasoning with salt and pepper, and cook until golden brown and cooked through.
  3. Remove salmon and add garlic, cooking until fragrant. Stir in heavy cream and chicken broth, simmering until thickened.
  4. Return shrimp to the pan, mixing to coat in the sauce.
  5. Serve the Cajun shrimp and salmon over a bed of mashed potatoes with a side of green beans.

how to serve Cajun Shrimp and Salmon with Garlic Cream Sauce

Place mashed potatoes on the plate first. Spoon the garlic cream sauce over the potatoes. Lay the salmon and shrimp on top. Add the green beans on the side. For a light dessert after this rich meal, consider a simple cake like a British cream cake for a sweet finish: British cream cakes recipe.

how to store Cajun Shrimp and Salmon with Garlic Cream Sauce

Cool the leftovers to room temperature for no more than two hours. Put the food in an airtight container. Store in the fridge for up to 2 days. Reheat gently on low heat so the cream does not separate. Do not freeze the cooked cream sauce; it may change texture.

tips to make Cajun Shrimp and Salmon with Garlic Cream Sauce

  • Pat the salmon dry before cooking so it browns well.
  • Do not overcook the shrimp; they turn rubbery fast.
  • Use medium heat to keep the cream smooth and to avoid boiling it.
  • Taste the sauce and add salt at the end if needed.

variation (if any)

  • Make it milder: use half the Cajun seasoning on the shrimp.
  • Add lemon: a squeeze of lemon brightens the sauce.
  • Use fish stock instead of chicken broth for stronger seafood flavor.

FAQs

Q: Can I use frozen shrimp and salmon?
A: Yes. Thaw them fully in the fridge before cooking and pat dry.

Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be thinner. Simmer a little longer to thicken or add a small slurry of cornstarch and water.

Q: How long does this take to cook?
A: Active cooking is about 15–20 minutes. Prep may add another 10 minutes.

Q: Is this dish low carb?
A: The seafood and cream sauce are low carb. Swap mashed potatoes for cauliflower mash to reduce carbs.

Conclusion

For another take on Cajun salmon and shrimp with a cream sauce, see a full recipe guide at Cajun Salmon and Shrimp on I Am Homesteader, and for a keto-friendly version with cream sauce tips check Cajun Salmon with Shrimp & Cream Sauce on Keto Cooking Wins.