Mouthwatering Cajun Salmon and Shrimp

If you’re looking to jazz up seafood night, this creamy Cajun salmon with plump shrimp makes it super fun and delicious. Juicy salmon fillets and big shrimp hang out in a cheesy, rich sauce. Monterey Jack cheese and fresh spinach make everything tastier and give a little bite. I like to heap this over mashed potatoes and throw in a side veggie. It’s my go-to comfort meal when the week’s busy and everyone’s hungry.

The first time I tried this out, I couldn’t get over how the creamy sauce balanced the spice so well. Now it’s my secret for easy wow-factor when folks come over.

Dreamy Ingredients

• Unsalted butter: gives a silky start and helps the sauce get smooth Go for the best butter you can find
• All-purpose flour: thickens the sauce to the right consistency Use fresh flour so your sauce stays smooth
• Cajun seasoning: brings the heat and livens things up Pick your favorite store-bought or whip up your own so you control the spice
• Paprika: makes things smoky and boosts the color Spanish paprika brings the most flavor
• Heavy cream: gives body and a super-luxe feel Full-fat makes a big difference
• Chicken broth: brightens the sauce and keeps things from getting too thick Use a low-salt version so it doesn't go overboard on saltiness
• Monterey Jack cheese: melts down for perfect creaminess Grate it yourself for smooth results
• Fresh baby spinach: adds a pop of green and keeps things fresh Use the brightest, crispest leaves you can
• Salmon fillets: hearty and take on the spice like a champ Look for evenly-sized, thicker slices
• Jumbo shrimp: sweet flavor and makes the dish more interesting Wild-caught or sustainably farmed if possible
• Vegetable oil: teams up with the butter for cooking the salmon and gets those edges crisp Go with something neutral, like canola
• Fresh parsley: snips over the top and gives freshness Choose the brightest bunch for topping

Simple How-To Steps

Add Cheese and Greens:

Toss Monterey Jack and spinach into your sauce right at the end Let it warm until cheese is gooey and the greens are wilted

Snuggle Everything Together:

Lay the cooked shrimp and salmon in that creamy pan Spoon sauce over everything and finish with some parsley Dive in while it’s hot, maybe over a heap of mashed potatoes or rice

Get the Shrimp Ready:

Mix the shrimp with the last of the Cajun flavors Drop them in after the salmon’s done in the pan Sizzle for about two to three minutes per side so they turn pink and curl up nicely Move pan off the heat for a sec

Brown the Salmon:

Get a fresh pan. Heat up butter and a splash of oil over medium. Pop in the seasoned salmon fillets. Cook three to four minutes on each side till flakey and juicy. When they’re done, move them aside and cover lightly with foil.

Season the Fillets:

Pat salmon dry then coat both sides with half your Cajun spices. Give them a gentle press so everything sticks.

Thicken Up:

Let your sauce bubble gently on low for about ten minutes. Stir now and then till it’s thick enough to coat the back of a spoon.

Create the Creamy Sauce:

Slowly add heavy cream and chicken broth while whisking non-stop. Keep at it until you get a silky sauce.

Start the Sauce:

Throw in flour, Cajun seasoning, and paprika onto the frothed butter. Whisk out any little lumps and cook for about one minute till it smells awesome.

Melt Butter and Get Going:

In a big skillet, melt the butter on medium till it’s bubbly and smells yummy—don’t let it brown.

Pin

Honestly, the Monterey Jack cheese steals the show here—it pulls it all together and gets super melty. This dish always brings me back to cozy family get-togethers, where no one waited for dinner before sneaking a bite in the kitchen.

Leftover Wisdom

Stash leftovers in a sealed container and pop in the fridge for two days max Warm it back up on the stove over low heat, adding a splash of broth if it’s thickened up Seafood dries out fast when reheating so just heat till it’s warm and no more

Smart Swaps

No Monterey Jack? Mozzarella or mild cheddar melts really well instead Arugula makes a fun switch for spinach If you’re out of heavy cream, half-and-half will do—just simmer longer to bring down the liquid

Ways to Enjoy

Mashed potatoes, rice, or even a soft polenta are all perfect for this Creamy texture with a side salad or roasted asparagus is always a win Want it to look special? Set some lemon wedges on the table

A Little Story

Cajun food comes from Louisiana, mixing French history and good ol’ Southern style Folks there love creamy, spicy sauces because they balance out the heat Throwing those flavors together brings Southern vibes straight to your table

Common Recipe Questions

→ Which salmon cuts should I pick?

Grab salmon fillets without any skin, fresh or thawed from frozen. They’ll cook up soft and even every time.

→ Is pre-cooked shrimp okay?

It’s best with raw shrimp, but you can use the already-cooked kind if you just heat them gently in the sauce so they don’t get rubbery.

→ What can I expect for heat from Cajun spice?

Cajun seasoning usually brings a little kick, not too strong. Shake in more or use less so it’s just right for you.

→ Can I swap the cheese?

If you’re out of Monterey Jack, mozzarella or even mild cheddar will melt well and keep a similar buttery flavor.

→ What else can stand in for spinach?

Baby kale or Swiss chard are great too. They’ve got the same gentle leaves and nice pop of green.

→ Which sides go great with this?

Mashed potatoes win, and so do quick veggies like green beans or asparagus. Both bring out the best in the seafood.