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Cajun Shrimp and Salmon with Garlic Cream Sauce Recipe
Ben Carraoli

Cajun Shrimp and Salmon with Garlic Cream Sauce Recipe

I recently made this Cajun Shrimp and Salmon with Garlic Cream Sauce recipe, and I have to say—it turned out even better than I imagined. The shrimp were juicy, the salmon was buttery and flaky, and that garlic cream sauce tied it all together with just the right amount of Cajun kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Dinner
Calories: 510
Ingredients Method

Ingredients
  

  • For the Seafood:
  • 1 lb shrimp peeled and deveined – Use fresh or thawed shrimp; avoid pre-cooked ones for the best flavor.
  • 1 lb salmon fillet cut into portions – Skin-on salmon works best for crisp edges and firm texture.
  • 2 tablespoons Cajun seasoning – You can make your own or use your favorite store-bought blend.
  • 2 tablespoons olive oil – Helps create a nice sear without burning.
  • Salt and pepper to taste – Adjust to your preference.
  • 1 tablespoon lemon juice optional – Adds brightness and balances the richness of the sauce.
  • For the Garlic Cream Sauce:
  • 4 tablespoons unsalted butter – Adds richness and blends well with garlic.
  • 4 cloves garlic minced – Freshly minced garlic brings out the best aroma and flavor.
  • 1 cup heavy cream – Gives the sauce its creamy texture; avoid low-fat for full flavor.
  • 1/2 cup grated Parmesan cheese – Use fresh grated not pre-shredded. It melts smoother.
  • 1 teaspoon Cajun seasoning – Enhances the flavor of the sauce with a spicy kick.
  • Salt and pepper to taste – Fine-tune to your liking.
  • Fresh parsley chopped – For garnish and a fresh pop of color.

Method
 

  1. I began by placing the shrimp and salmon in a large bowl. Then, I added Cajun seasoning, a little salt, and pepper. A splash of lemon juice went in too—it’s optional, but I find it brightens everything up. I gently tossed it all together until the seafood was evenly coated.
  2. I heated 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, I placed the salmon pieces skin-side down and let them sear for about 4 to 5 minutes. Then I flipped them and let them cook through, about another 4 minutes. I removed them from the skillet and set them aside to rest.
  3. Next, I added the remaining olive oil to the same skillet. The shrimp went in and cooked quickly—about 2 to 3 minutes on each side. Once they turned pink and slightly curled, I knew they were ready. I removed them from the pan and added them to the plate with the salmon.
  4. In the same skillet, I melted the butter over medium heat and tossed in the minced garlic. I sautéed it for just 30 seconds to release its aroma. Then I poured in the heavy cream and stirred it until smooth. After simmering for a minute, I whisked in the Parmesan and Cajun seasoning. A little salt and pepper balanced it all perfectly.
  5. Once the sauce thickened a bit, I gently placed the shrimp and salmon back into the skillet. I spooned the sauce over each piece, letting the flavors soak in for a minute before turning off the heat. A sprinkle of chopped parsley finished it off beautifully.