Description
Cajun Shrimp and Salmon creates a spicy seafood feast that brings Louisiana flair straight to your dinner table. Creamy garlic sauce, perfectly seasoned protein, and classic sides make this restaurant-quality meal surprisingly simple to prepare at home.
Ingredients
Scale
Seafood:
- 2 salmon fillets (6 ounces each)
- 1 pound large shrimp, peeled and deveined
Seasonings:
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt
- Black pepper
Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup milk
- 1 teaspoon garlic powder
- Salt
- Pepper
Garlic Cream Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Salt
- Black pepper
Green Beans:
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt
- Pepper
Optional Garnishes:
- Fresh chopped parsley
- Lemon wedges
Instructions
- Pat salmon and shrimp dry with paper towels. Mix 2 tablespoons Cajun seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder, salt, and pepper in a small bowl.
- Sprinkle seasoning blend generously over both sides of salmon fillets and shrimp, coating evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Carefully place salmon skin-side down and cook 4-5 minutes until golden brown.
- Flip salmon and cook additional 3-4 minutes until internal temperature reaches 145°F. Transfer to a clean plate.
- In the same skillet, add shrimp and cook 2-3 minutes per side until they turn bright pink and opaque.
- Reduce skillet heat to medium and add 1 tablespoon olive oil. Mince 3 garlic cloves and sauté for 1-2 minutes until fragrant.
- Drop 2 tablespoons butter into skillet and let it melt completely. Pour 1 cup heavy cream and simmer 3-4 minutes until sauce slightly thickens.
- Stir in ¼ cup grated Parmesan cheese until smoothly melted. Add 1 teaspoon lemon juice, salt, and pepper.
- Return salmon and shrimp to skillet, coating them gently with garlic cream sauce. Warm for 1 minute.
- Boil 2 pounds cubed potatoes in salted water for 10-12 minutes until fork-tender.
- Drain potatoes and mash with 4 tablespoons butter, ½ cup milk, 1 teaspoon garlic powder, salt, and pepper until creamy.
- Heat 1 tablespoon olive oil in another skillet over medium heat. Add trimmed green beans and sauté 5-7 minutes.
- Season green beans with 1 teaspoon garlic powder, salt, and pepper while cooking.
- Arrange mashed potatoes on plates. Top with salmon fillet and shrimp, then generously spoon garlic cream sauce over seafood.
- Place sautéed green beans alongside. Garnish with fresh chopped parsley and lemon wedges if desired. Serve immediately while hot.
Notes
- Always pat the salmon and shrimp completely dry before seasoning to ensure a perfect crisp exterior and better seasoning adherence.
- Use a cast-iron skillet or heavy-bottomed pan for the best golden sear on seafood and to build delicious fond for the cream sauce.
- Adjust the Cajun seasoning’s heat level to match your personal spice preference, starting with less and adding more gradually.
- For a lighter version, replace heavy cream with half-and-half or Greek yogurt, and use less butter in the sauce to reduce calories.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Shrimp
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 190 mg