Name: Cajun Salmon and Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: For the Cajun Cream Sauce:; 5 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon paprika; 1 cup (238 g) heavy cream; 1 cup (8 ounces / 240 g) chicken broth; 1 cup (113 g) Monterey Jack cheese, shredded; 2 cups (60 g) fresh baby spinach; For the Seafood:; 4 salmon fillets (4 ounces each), skin removed; 1 pound Jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on; 2 tablespoons Cajun seasoning, divided; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; Chopped parsley, for garnish

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A flavorful and hearty dish, Cajun Salmon and Shrimp features Cajun-seasoned seafood cooked to perfection and smothered in a creamy, slightly spicy Cajun sauce with melted Monterey Jack cheese and fresh spinach. This dish is perfect for a dinner with a kick, and pairs wonderfully with mashed potatoes and a vegetable of your choice.

Why You’ll Love This Recipe

If you love bold flavors and creamy sauces, this Cajun Salmon and Shrimp recipe is for you. It’s easy enough for a weeknight dinner, yet impressive enough for entertaining. The combination of tender salmon, juicy shrimp, and cheesy Cajun cream sauce hits all the right notes—rich, spicy, savory, and satisfying. Plus, it’s a one-pan recipe with restaurant-quality flavor in under an hour.

Cajun Salmon and Shrimp

Ingredients

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

4 salmon fillets (4 ounces each), skin removed
1 pound jumbo shrimp, raw (peeled, deveined, tail on)
2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 tablespoon vegetable oil
5 tablespoons unsalted butter (for the sauce)
1 tablespoon all-purpose flour
2 teaspoons Cajun seasoning (for the sauce)
1 teaspoon paprika
1 cup heavy cream
1 cup chicken broth
1 cup Monterey Jack cheese, shredded
2 cups fresh baby spinach
Chopped parsley, for garnish

Directions

Make the Cajun Cream Sauce:
In a large skillet, melt 5 tablespoons of butter over medium heat. Add the flour, 2 teaspoons of Cajun seasoning, and paprika, whisking to combine. Cook for 1 minute to toast the spices and flour. Pour in the heavy cream and chicken broth, whisking until smooth. Let the sauce simmer on low heat for 10 minutes, stirring occasionally until slightly thickened.

Prepare the Seafood:
Season the salmon fillets with half of the Cajun seasoning. Heat 1 tablespoon butter and 1 tablespoon oil in a separate skillet over medium heat. Sear the salmon for 3–4 minutes per side, or until fully cooked through (internal temperature of 145°F). Remove and set aside. Season the shrimp with remaining Cajun seasoning and cook in the same skillet for 2–3 minutes per side until pink and opaque. Remove from heat.

Finish the Sauce:
Stir the shredded Monterey Jack cheese and baby spinach into the simmering sauce. Continue to stir until the cheese is melted and the spinach is wilted (about 3–5 minutes).

Combine and Serve:
Return the salmon and shrimp to the skillet with the sauce. Gently spoon the sauce over the seafood and let it heat through for 2–3 minutes. Garnish with chopped parsley and serve immediately.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 552 kcal per serving

Variations

Use blackened seasoning or smoked paprika for a different flavor profile.
Substitute shrimp with scallops or tilapia.
Add sautéed mushrooms or bell peppers to the sauce for extra texture.
Use mozzarella or Gruyère instead of Monterey Jack if preferred.
Make it dairy-free by using coconut cream and dairy-free cheese.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving for too long, as it can overcook the seafood.

FAQs

What kind of salmon is best for this recipe?

Skinless, boneless salmon fillets work best, preferably fresh or fully thawed if previously frozen.

Can I use frozen shrimp?

Yes, just thaw completely before cooking for best texture and flavor.

How spicy is Cajun salmon and shrimp?

It has a mild to moderate kick. You can adjust the Cajun seasoning to your preferred spice level.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the sauce and seafood separately and assemble just before serving.

What can I serve with this dish?

Mashed potatoes, rice, roasted vegetables, or even pasta work well.

Can I use a different type of cheese?

Yes, try mozzarella, Gruyère, or even Parmesan for a different flavor.

How do I know when the salmon is done?

Use a meat thermometer—salmon is done at 145°F and should flake easily with a fork.

Can I double the sauce?

Absolutely. If you like extra sauce, just double the cream, cheese, and seasonings.

Is this dish gluten-free?

Use gluten-free flour and broth, and verify your Cajun seasoning is gluten-free.

Can I bake the salmon instead of searing?

Yes, bake at 400°F for 12–15 minutes or until cooked through.

Conclusion

Cajun Salmon and Shrimp is a dish that brings bold Louisiana flavor right into your kitchen. With a creamy, cheesy sauce and perfectly cooked seafood, it’s an easy yet luxurious meal you’ll want to make again and again. Serve it for a family dinner or when you’re craving something comforting with a kick.