Creamy Cajun Garlic Shrimp

This creamy Cajun shrimp and mashed potatoes recipe is my secret weapon for turning a regular weeknight into something truly special. It delivers a restaurant quality meal with surprisingly little effort, making it the perfect dish to impress someone or just to treat yourself after a long day.

I first made this for a date night in, and it was such a hit that it has become our official celebration meal. It feels luxurious without requiring hours in the kitchen.

Ingredients

• Two pounds potatoes: Russets or Yukon Golds work best for fluffy mashed potatoes
• Four tablespoons butter: for the potatoes to create that rich, classic flavor
• One half cup warm milk or heavy cream: for a richer texture
• Salt and black pepper: to taste for the potatoes
• One pound large shrimp: get them peeled and deveined to make your life easier
• Three tablespoons butter: divided for cooking the shrimp and starting the sauce
• Three cloves garlic: minced finely for a pungent, aromatic base
• Two teaspoons Cajun seasoning: divided for layering flavor in both the shrimp and the sauce
• One tablespoon flour: this is the key to thickening your sauce into a creamy consistency
• One cup chicken broth: use a low sodium version to better control the saltiness
• One half cup heavy cream: for that velvety, luxurious sauce texture
• One half teaspoon smoked paprika: adds a wonderful smoky depth that complements the Cajun spice
• One quarter teaspoon chili flakes: this is optional but adds a nice little kick of heat
• Fresh parsley: chopped for a bright, fresh garnish at the end

Step-by-Step Instructions

Prepare the Perfect Potatoes:

Place your peeled and cubed potatoes into a pot and cover them with generously salted cold water. Bring the water to a boil and cook for about 15 to 20 minutes. You will know they are ready when a fork slides into a potato chunk with absolutely no resistance. Drain the water completely, then return the potatoes to the hot pot for a moment to steam dry. Add the butter and warm milk, then mash until they are as creamy and smooth as you like. Season with salt and pepper, give it one last stir, and cover to keep warm.

Sauté the Shrimp:

While the potatoes are boiling, pat your shrimp completely dry with a paper towel and season them well with one teaspoon of the Cajun seasoning, salt, and pepper. Melt two tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for just 30 seconds until you can smell its wonderful aroma. Be careful not to let it burn. Add the seasoned shrimp to the skillet in a single layer and cook for one to two minutes on each side until they are pink and curled. Remove the shrimp from the pan and set them aside.

Build the Creamy Sauce:

In the very same skillet, melt the remaining one tablespoon of butter over medium heat. Sprinkle the flour over the melted butter and whisk them together to form a smooth paste, also known as a roux. Let this cook for about one minute, whisking constantly, until it turns a light golden color. This step is crucial for a thick, lump free sauce. Slowly pour in the chicken broth while you continue to whisk. The mixture will start to bubble and thicken.

Finish and Combine:

Once the broth mixture is simmering, pour in the heavy cream and stir to combine. Add the remaining teaspoon of Cajun seasoning, the smoked paprika, and the optional chili flakes. Let the sauce gently simmer for three to four minutes, stirring every so often, until it has thickened enough to coat the back of a spoon. Taste the sauce and add salt and pepper as needed. To serve, spoon a generous amount of mashed potatoes onto each plate, pour the creamy Cajun sauce over the top, and arrange the cooked shrimp over the sauce. Garnish with a sprinkle of fresh parsley for a touch of color and freshness.

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My favorite part of this recipe has to be the Cajun seasoning. It is such a vibrant blend of spices that instantly transports you to Louisiana. The smell of it hitting the hot pan with the garlic and butter is one of the best kitchen aromas I know.

Storing and Reheating

If you have leftovers, store the mashed potatoes separately from the shrimp and sauce in airtight containers in the refrigerator for up to three days. To reheat, gently warm the sauce and shrimp in a skillet over low heat, adding a splash of milk or broth if the sauce has become too thick. The potatoes can be reheated in the microwave or on the stovetop.

Ingredient Swaps and Additions

You can easily make this recipe your own. For a bit of green, sauté some chopped bell peppers and onions in the skillet before you make the sauce. If you do not have shrimp, this sauce is also fantastic with pan seared chicken breast or even scallops. For a dairy free version, you can try using full fat coconut milk in place of the heavy cream and a dairy free butter alternative.

Perfect Pairings

While this is a satisfying meal on its own, it pairs beautifully with a simple side to cut through the richness. I love serving it with steamed asparagus, roasted broccoli, or a crisp green salad with a light vinaigrette. A piece of crusty bread is also a must have for soaking up every last drop of that incredible sauce.

Frequently Asked Questions

→ What's the best way to prevent lumps in the sauce?

The key is to whisk the flour into the melted butter thoroughly to create a smooth roux. Then, slowly pour in the chicken broth while whisking constantly to prevent any lumps from forming.

→ Can I use pre-cooked shrimp for this dish?

Yes, you can use pre-cooked shrimp. Simply add it to the skillet during the last minute or two of cooking, just to heat it through. Be careful not to overcook it.

→ What other vegetables would pair well with this?

Steamed broccoli, asparagus, or a simple green salad are all excellent choices. Sautéed bell peppers and onions can also be added directly to the sauce for extra flavor and texture.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the mashed potatoes and sauce ahead of time. Reheat them separately and then cook the shrimp just before serving. Avoid storing the shrimp in the sauce for too long, as it may become rubbery.

→ How can I make the mashed potatoes extra creamy?

Use heavy cream instead of milk for an incredibly rich and creamy texture. You can also add a touch of cream cheese or sour cream for added tang and creaminess.

→ What if I don't have Cajun seasoning?

You can make your own! A simple blend of paprika, cayenne pepper, garlic powder, onion powder, black pepper, and oregano will do the trick. There are many recipes online for Cajun seasoning blends.