Amazing Cajun Salmon and Shrimp!

The salmon flaked perfectly, infused with that smoky cajun seasoning, and the shrimp – oh, the shrimp! They were plump, juicy, and bursting with flavor. Even my pickiest eater, bless his heart, devoured every last bite. From that moment on, cajun salmon and shrimp became a staple in our house. It’s one of those meals that everyone gets excited about, and honestly, it’s surprisingly simple to make, even on a chaotic weeknight. Its simplicity truly makes it shine.

There was that one time, though, when I got a little too enthusiastic with the cajun seasoning. Let’s just say it was a very spicy dinner! We were all fanning our mouths and reaching for glasses of milk. Lesson learned: a little goes a long way! But even with that fiery mishap, the core deliciousness of the cajun salmon and shrimp shone through.

I especially love making this dish because it feels so versatile. You can serve it over rice, pasta, or even a bed of creamy grits. It’s fantastic with a side of roasted vegetables, like broccoli or asparagus. And the leftovers (if there are any!) are amazing in tacos or salads the next day. It’s a dish that’s adapted and grown with our family over the years, changing with my kids tastes. You can also serve it with a tangy coleslaw to contrast the spiciness.

Honestly, sometimes I think the secret to my cajun salmon and shrimp is just the love I put into it. Okay, and maybe a really good cajun seasoning blend helps a bit too! Whether you’re a seafood novice or a seasoned pro, I’m betting you’ll find this recipe totally doable and incredibly satisfying. So, grab your apron, crank up some music, and let’s make some magic happen in the kitchen! You won’t regret it!

INGREDIENTS

Here’s what you’ll need to create this amazing dish. Trust me, the little bit of effort to gather the right ingredients is totally worth it for the flavor explosion!

• 1.5 lbs Salmon Fillets, skin on or off: I always use wild-caught salmon when I can find it because I think it has a richer flavor, but farm-raised works great too. When making cajun salmon and shrimp, just make sure you get good quality salmon. Consider the thickness of the fillets; thinner ones will cook faster.
• 1 lb Large Shrimp, peeled and deveined: I prefer to buy shrimp that’s already peeled and deveined to save time, especially on busy weeknights. Look for shrimp that are firm and have a fresh, sea-like smell. Avoid shrimp that smells fishy or ammonia-like.
• 2 tablespoons Olive Oil: I always use extra virgin olive oil in my cooking. Its robust flavor complements the spices well. You can also use avocado oil or coconut oil as alternatives.
• 2 tablespoons Cajun Seasoning: This is where the magic happens! You can use your favorite store-bought blend, or even make your own. I tend to buy the Louisiana Fish Fry brand, you can check their cajun seasoning guide. The key ingredients in a good cajun seasoning typically include paprika, cayenne pepper, garlic powder, onion powder, and oregano.
• 1 teaspoon Garlic Powder: Adds a nice depth of flavor. Freshly minced garlic can also be used, but garlic powder provides a more consistent flavor throughout the dish.
• 1/2 teaspoon Onion Powder: Complements the garlic powder perfectly. Like garlic powder, onion powder ensures a uniform distribution of flavor.
• 1/4 teaspoon Cayenne Pepper (optional): For an extra kick! If you like things spicy, don’t be shy with this. Start with a smaller amount and add more to taste.
• 1/2 teaspoon Smoked Paprika: Adds a smoky sweetness that really enhances the cajun flavor. This spice is key to achieving that authentic cajun taste.
• 1/4 cup Butter, melted: Adds richness and helps create a beautiful crust. Unsalted butter is recommended so you can control the saltiness of the dish.
• 2 tablespoons Lemon Juice: Brightens up the flavors and adds a touch of acidity. Freshly squeezed lemon juice is always best for its vibrant flavor.
• Salt and Black Pepper to taste: Always season generously! Taste as you go and adjust the seasoning accordingly.
• Fresh Parsley, chopped (for garnish): Adds a pop of color and freshness. Italian flat-leaf parsley is preferred for its stronger flavor.

When shopping for shrimp, frozen is perfectly fine! In fact, I often buy frozen shrimp because it’s more convenient and often more affordable. Just make sure to thaw it completely before cooking your cajun salmon and shrimp. And here’s a little trick I learned from my mom: soak the shrimp in cold water with a little bit of salt for about 15 minutes before cooking. It helps to plump them up and gives them a better texture. For an even better result, try brining the shrimp in a mixture of salt, sugar, and water for 30 minutes before cooking.

You can usually find good quality cajun seasoning in the spice aisle of your local grocery store. But if you’re feeling adventurous, try making your own! There are tons of recipes online, and it allows you to customize the spice level to your liking. For instance, you can add some oregano and thyme! I’m serious when I say this is an easy cajun recipe!

I always have these spices on hand, so making cajun salmon and shrimp never feels like a big deal. And speaking of saving money, buying spices in bulk can save you a ton in the long run. Just store them in airtight containers in a cool, dark place. Properly stored spices can last for up to a year.

Leftover cajun seasoning should also be stored in a cool, dry place. I like to keep mine in an airtight container in the pantry. As for leftover ingredients for making your next batch of cajun salmon and shrimp, the shrimp and salmon should be frozen until ready to be cooked!

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get cooking! Don’t be intimidated by this recipe. I’m going to walk you through each step, and you’ll see just how easy it is to make restaurant-quality cajun salmon and shrimp right in your own kitchen. Follow these instructions carefully, and you’ll have a delicious meal in no time.

1. Prepare the Salmon and Shrimp: Pat the salmon fillets and shrimp dry with paper towels. This is crucial for getting a nice sear on the salmon and for preventing the shrimp from steaming instead of sautéing. Don’t worry if your salmon fillets aren’t perfectly uniform in size. They’ll still taste amazing! Use a sharp knife to remove any pin bones from the salmon.
2. Mix the Spices: In a small bowl, combine the cajun seasoning, garlic powder, onion powder, cayenne pepper (if using), and smoked paprika. Make sure everything is well combined. A whisk can help break up any clumps in the spices.
3. Season the Seafood: Generously sprinkle the spice mixture over the salmon fillets and shrimp, making sure to coat them evenly on all sides. You can even gently rub the spices in with your fingers. Allow the seafood to sit for about 10-15 minutes after seasoning to allow the flavors to meld.
4. Melt the Butter Mixture: In a small bowl, whisk together the melted butter and lemon juice. This will add a layer of moisture and flavor to the salmon and shrimp. Add a pinch of salt to the butter mixture to balance the flavors.
5. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the seafood. I learned the hard way with cajun salmon and shrimp that if the pan isn’t hot enough, the salmon will stick and the shrimp will get rubbery. A cast-iron skillet works best for even heat distribution.
6. Cook the Salmon: Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The timing will depend on the thickness of the salmon fillets. Use a fish spatula to flip the salmon gently.
7. Add the Shrimp: Once the salmon is cooked, remove it from the skillet and set it aside on a plate. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. If the skillet seems dry, add a little more olive oil.
8. Drizzle with Butter Mixture: Pour the melted butter mixture over the salmon and shrimp. This will add a beautiful shine and enhance the flavors. Tilt the skillet to ensure the butter mixture coats all the seafood.
9. Garnish and Serve: Sprinkle the chopped fresh parsley over the cajun salmon and shrimp. Serve immediately and enjoy! A squeeze of fresh lemon juice just before serving can also brighten the flavors.

While the cajun salmon and shrimp is cooking, I like to prep my side dishes. Roasted vegetables are always a good choice, or you can whip up a quick salad. You can also check out seasonedrecipe.com for more inspiration. I find seasonedrecipe.com is a great resource for simple and delicious recipes. In my kitchen, cajun salmon and shrimp usually takes about 20-25 minutes to cook from start to finish. That includes prepping the ingredients! Isn’t it an easy cajun recipe?

Your cajun salmon and shrimp should smell like a combination of smoky spices, garlic, and lemon. It’s an aroma that will make your mouth water! And if you’re anything like me, you’ll probably sneak a taste of the cajun seasoning while you’re prepping the ingredients. I just can’t resist!

One family-tested shortcut is to use pre-cut vegetables. I know, I know, it’s not quite as fresh, but it can save you a ton of time, especially on a busy weeknight. And if you’re really pressed for time, you can even buy pre-cooked shrimp. Just toss it in the skillet with the cajun seasoning and butter mixture for a minute or two to heat it through. And if you are missing shrimp or salmon, you can check out Cajun Chicken Bites  to have a cajun flavored chicken to try!

SERVING

Now for the best part: serving up this delicious cajun salmon and shrimp! This is where you can really get creative and make it your own. Get ready to impress your family or guests with a beautifully presented and flavorful meal.

The kids love our cajun salmon and shrimp when I serve it over a bed of creamy grits. The grits soak up all the delicious cajun-infused butter sauce, and it’s just pure comfort food. I also like to serve it with a side of roasted asparagus or broccoli. The bright green vegetables provide a nice contrast to the rich, spicy seafood. A sprinkle of parmesan cheese over the grits adds an extra layer of flavor.

My go-to side dishes for this recipe are definitely rice and a simple green salad. The rice is perfect for soaking up all the flavorful sauce, and the salad adds a refreshing crunch. But if I’m feeling a little more adventurous, I might whip up some cheesy potatoes or a batch of cornbread. You can also check out Shrimp Tacos  for a new recipe with some shrimp! Quinoa or couscous are also great alternatives to rice.

This cajun salmon and shrimp is perfect for a weeknight dinner, but it’s also fancy enough to serve to guests. I often make it for casual get-togethers with friends. It’s always a hit! I like to serve it family-style, with a big platter of the seafood and sides in the center of the table. A nice bottle of white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with this dish.

For presentation, I like to arrange the salmon fillets and shrimp on a platter and then drizzle them with the remaining butter sauce. I then sprinkle a generous amount of chopped fresh parsley over the top for a pop of color. You can also add a few lemon wedges for garnish. My friends always ask for this cajun salmon and shrimp recipe, but now I can just send them over here!

If you have extra cajun salmon and shrimp (which is rare!), you can flake the salmon and shrimp and toss it with some pasta for a quick and easy lunch. You can also add it to a salad or use it as a filling for tacos or wraps. Store leftover seafood in an airtight container in the refrigerator for up to 2 days.

I’ve also tried a few seasonal variations of this recipe. In the summer, I like to grill the salmon and shrimp instead of cooking it in a skillet. The grill adds a smoky flavor that’s perfect for warm weather. In the fall, I add a pinch of cinnamon and nutmeg to the spice mixture for a cozy, autumnal twist. In the winter, a pinch of ground cloves can add warmth.

FAQs

Alright, let’s tackle some of the most frequently asked questions I get about this cajun salmon and shrimp recipe. I’ve been making this dish for years, so I’ve definitely learned a few things along the way! These tips will help you avoid common pitfalls and ensure a perfect outcome every time.

1. Can I use frozen salmon and shrimp? Absolutely! I often use frozen salmon and shrimp, especially on busy weeknights. Just make sure to thaw them completely before cooking. To thaw your fish for making cajun salmon and shrimp, I usually put them in the fridge the day before, or put them in a water-tight bag, submerged in cool water for about 30 minutes. Always check for any ice crystals or freezer burn before thawing.
2. Can I make this recipe ahead of time? While this cajun salmon and shrimp is best served fresh, you can prep some of the ingredients ahead of time. You can mix the spice mixture and store it in an airtight container. You can also chop the parsley and store it in the fridge. I usually don’t cook the salmon and shrimp until just before serving. Prepping the side dishes ahead of time can also save you time on the day of cooking.
3. How do I prevent the salmon from sticking to the skillet? The key is to make sure your skillet is hot enough before adding the salmon. You also want to make sure the salmon is dry before seasoning it. This helps it to sear properly. I learned this the hard way with cajun salmon and shrimp! Using a non-stick skillet or a well-seasoned cast-iron skillet can also help.
4. Can I use a different type of fish? Yes! While I love salmon in this recipe, you can also use other types of fish, such as cod, halibut, or even tilapia. Just adjust the cooking time accordingly. And that’s how you make a cajun seafood dish! Consider the thickness and texture of the fish when adjusting the cooking time.
5. How do I know when the shrimp is cooked through? Shrimp is cooked through when it turns pink and opaque. Be careful not to overcook it, as it can become tough and rubbery. You know what I do when my cajun salmon and shrimp is cooking, I check the shrimp for color every minute! The shrimp should also curl slightly when cooked.
6. Can I make this recipe spicier? Absolutely! If you like things spicy, feel free to add more cayenne pepper to the spice mixture. You can also add a pinch of red pepper flakes. You can also add hot sauce! Experiment with different types of hot sauce to find your favorite.
7. What if I don’t have cajun seasoning? If you don’t have cajun seasoning on hand, you can make your own! There are tons of recipes online. Just combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. I had a reader tell me once that they did this to make cajun salmon and shrimp! Adjust the ratios to suit your taste preferences.

My Final Thoughts

This cajun salmon and shrimp recipe holds a special place in my heart because it’s a dish that my family truly loves. It’s easy to make, packed with flavor, and always a crowd-pleaser. It’s the perfect weeknight meal, but it’s also fancy enough to serve to guests. I hope this recipe brings as much joy to your table as it has to mine.

I hope you give this recipe a try! Here are a few of my final pro tips to help you achieve cajun salmon and shrimp perfection:

• Pro Tip 1: Don’t be afraid to experiment with the spices. The beauty of cajun seasoning is that you can customize it to your liking. Add more cayenne pepper for extra heat, or more smoked paprika for a deeper smoky flavor. Consider adding a pinch of white pepper for a different kind of heat.
• Pro Tip 2: Make sure your skillet is hot before adding the salmon and shrimp. This will help them to sear properly and prevent them from sticking. Use a splatter screen to prevent oil from splattering.
• Pro Tip 3: Don’t overcook the shrimp! Overcooked shrimp is tough and rubbery. Cook it just until it turns pink and opaque. Remove the shrimp from the skillet as soon as it’s cooked to prevent it from continuing to cook from the residual heat.

Here are some cajun salmon and shrimp variations that I’ve tried with my family over the years:

• Blackened Cajun Salmon and Shrimp: This version involves cooking the salmon and shrimp in a cast-iron skillet until they develop a dark, crispy crust. It’s a little more intense in flavor, but it’s definitely worth trying if you love that blackened effect. Use a high-smoke-point oil, such as avocado oil, for best results.
• Creamy Cajun Salmon and Shrimp: In this version, I add a splash of heavy cream to the skillet after the salmon and shrimp are cooked. It creates a rich and decadent sauce that’s perfect for serving over pasta. A dollop of sour cream or crème fraîche can also add a tangy twist.
• Grilled Cajun Salmon and Shrimp: This version is perfect for summer. I grill the salmon and shrimp instead of cooking it in a skillet. The grill adds a smoky flavor that’s perfect for warm weather. Marinating the seafood for about 30 minutes before grilling can enhance the flavor.

My son loves the creamy version, while my daughter prefers the classic cajun salmon and shrimp with just rice and vegetables. I personally am partial to the blackened salmon shrimp version! I encourage you to get creative and make this recipe your own. Don’t be afraid to try new combinations and techniques to discover your perfect version.

Remember, cooking is all about having fun and experimenting. Don’t be afraid to make mistakes. That’s how you learn! You might find yourself developing a version of this cajun salmon and shrimp recipe so great that it becomes your family’s next favorite dish. So, gather your ingredients, put on some music, and get ready to create something delicious!

I hope your cajun salmon and shrimp cooking experience is as enjoyable as mine has been. From the first sizzle of the spices in the pan to the last delicious bite, I hope this recipe brings you and your loved ones together for a memorable meal. Happy cooking!

Amazing Cajun Salmon and Shrimp!

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Unlock the secret to perfectly spiced Cajun Salmon and Shrimp! This quick and easy recipe delivers a burst of flavor in every bite, making it a weeknight dinner winner.

• Author: Zoubida
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound salmon fillet, skin on or off
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Chopped parsley, for garnish

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Instructions

1. Pat the salmon and shrimp dry with paper towels.
2. In a bowl, toss the salmon and shrimp with Cajun seasoning, ensuring they are evenly coated.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
5. Push the vegetables to one side of the skillet. Place the salmon, skin-side down if using, in the skillet and cook for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
6. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
7. Drizzle with lemon juice and garnish with chopped parsley.
8. Serve immediately.

Notes

Serve over rice, quinoa, or pasta for a complete meal. For extra flavor, add a dash of hot sauce to the skillet during the last minute of cooking.