This Cajun Salmon and Shrimp dish is a delectable weeknight meal, featuring pan-fried seafood seasoned with Cajun spices, topped with a creamy sauce that includes Monterey Jack cheese and fresh spinach. To add a splash of color, garnish with freshly chopped parsley. Complete your meal with a side of mashed potatoes and a vegetable. For another seafood favorite, check out my Cajun Shrimp and Rice recipe!
Ingredients & Substitutions
- Salmon: Use 4 skinless salmon filets, each approximately 4 ounces, seasoned with Cajun spices.
- Shrimp: Opt for fresh shrimp if possible. Peel and devein them by making a shallow slit along their back to remove the black vein. You can choose to either leave the tails on or take them off. Adjust the cooking time for smaller or larger shrimp. If using frozen shrimp, ensure they are fully thawed before cooking.
- Cajun Seasoning: Homemade Cajun seasoning is best for maximum flavor in both the seafood and the sauce. Adjust the amount to suit your preferred spice level.
- Cheese: Monterey Jack cheese is ideal for its mild flavor and melting properties. Alternatives like cheddar or Gouda can also be used.
- Spinach: Fresh baby spinach adds both color and nutrition. If using frozen spinach, thaw and drain it before adding it to the sauce.
Can I Use Different Seafood?
Absolutely! You can use either only shrimp or only salmon, or explore other seafood options. The Cajun cream sauce pairs well with scallops, white fish such as cod or tilapia, lobster meat, mussels, or clams.
Preparing Cajun Salmon and Shrimp in Advance
While it's best to cook the seafood fresh, you can prepare the Cajun cream sauce ahead of time. Cool it completely before storing in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat when ready to use.
Serving Suggestions
Enhance your Cajun Salmon and Shrimp meal with various side dishes, such as:
- Mashed potatoes or cauliflower mash
- Rice
- Pasta (for a fun twist, try homemade shaped pasta)
- Wedge salad
- Grilled vegetables such as asparagus, Brussels sprouts, and green beans
- Garlic knots or garlic breadsticks
Storing Cajun Salmon and Shrimp
Allow the dish to cool completely. Store the seafood and sauce separately in airtight containers. They will keep in the refrigerator for 2-3 days. Reheat the sauce on the stovetop over low heat, and warm the seafood in the oven, stovetop, or microwave.
How to Make Cajun Salmon and Shrimp with Cream Sauce
This recipe is straightforward and packed with flavor. Here’s how to prepare it:
- Preheat your oven to 450°F (230°C). Season the salmon with 2 tsp of Cajun seasoning and the shrimp with 1 tsp.
- Pour oil into a large skillet and heat it over medium-high heat. Cook the salmon for 1-2 minutes per side, then transfer to the oven for 7 minutes.
- While the salmon bakes, heat oil in a medium skillet over medium-high heat. Cook the shrimp for 40 seconds per side, then remove and set aside.
- Add garlic and optional red crushed pepper to the skillet. Cook briefly, then add heavy cream, Parmesan cheese, and lemon juice. Reduce heat to medium-low, allowing the sauce to thicken for 3-4 minutes. Season with salt and pepper.
- Pour the sauce over the salmon and shrimp, and garnish with chopped parsley if desired.
Tips for Perfect Salmon and Shrimp
To avoid dry salmon, do not overcook it. For this recipe, bake the salmon filets for 7 minutes if they are thick. Adjust the time for thinner filets, aiming for an internal temperature of 145°F (63°C).
Use raw jumbo shrimp for a visually appealing presentation. Adjust the quantity based on the size of the shrimp and the number of servings required.
This dish is best enjoyed fresh, but it can be prepared in about 20 minutes and is ideal for immediate serving.
