This Creamy Cajun Shrimp is rich, flavorful, and ready in under 20 minutes! The shrimp cooks up fast, and then it’s coated in a creamy Cajun tomato sauce. It’s perfect for piling onto a bed of rice to soak up all that yummy flavor.

Creamy Cajun Shrimp topped with parsley and green onions on a plate of white rice.

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    Before you get started / Kelley’s tips

    • Don’t overcrowd the pan. Sear the shrimp in a single layer so that they cook evenly and turn a nice golden color.
    • Deglaze like a pro. Make sure you scrape all the brown bits off the bottom of the pan when you add the wine—that’s where all the flavor lives!
    • Don’t forget the fresh herbs! They add pops of flavor and help to break up the heaviness from he cream.

    Ingredients

    • Fresh shrimp – I always like to use raw shrimp (not pre-cooked!) so that they stay juicy and tender.
    • Butter – Adds a rich, silky flavor. I love how it helps the Cajun spices bloom, too.
    • Cajun seasoning – You can use a store-bought blend or make your own homemade Cajun seasoning!
    • White wine – A little splash of wine is a must for deglazing the pan. It adds depth and brings out all those yummy browned bits from the shrimp.
    • Heavy cream – Makes the sauce super creamy.
    • Tomatoes – Adds a little acidity to the dish to help offset the heaviness of the cream. I usually use fresh tomatoes, but canned diced tomatoes also work in a pinch!
    • Garlic – Adds a bit of a savory kick that pairs perfectly with the Cajun flavors.
    • Fresh Herbs – I like to sprinkle scallions and fresh chopped parsley on top for a pretty pop of color!

    How to Make Creamy Cajun Shrimp

    1. Cook the Shrimp: Heat the skillet over medium-high heat and add butter. Once melted, add in the shrimp and the Cajun seasonings. Cook for 1-2 minutes, flip, then cook for an additional minute or until the shrimp turns pink and is no longer opaque.
    Raw shrimp cooking in a skillet with butter.
    Tongs holding shrimp in a skillet.
    1. Add Garlic and Tomatoes: Remove the shrimp from the pan and set aside. Add garlic and tomatoes and sauté for about 2 minutes.
    2. Simmer and Coat: Deglaze the pan with white wine, making sure to scrape the brown bits, “fond,” off the bottom of the pan. This is where all the flavor is! Add in the cream, then bring to a simmer. Cook for 2 minutes, stirring frequently, or until the sauce is thickened. It should be able to coat the back of a spoon. Add the shrimp back to the pan and toss to coat in the sauce.
    3. Serve: Serve immediately over rice and garnish with fresh herbs. Enjoy!
    A spoon stirring the Cajun sauce.
    Shrimp tossed in a pan with the Cajun sauce.

    Serving Suggestions

    This creamy Cajun shrimp is the kind of recipe you’ll want to come back to again and again—it’s quick, flavorful, and super versatile! You can serve it over a bed of fluffy rice to soak up all that rich, spicy sauce, or spoon it on top of a plate of pasta for an easy weeknight dinner. It’s also great with a side of Mashed Potatoes or stuffed into a warm baguette for a shrimp po’ boy-style sandwich.

    Or if you want something lighter, try it with sautéed greens, Cauliflower Rice, or even Cauliflower Mashed Potatoes. And if you happen to have leftovers (lucky you!), they reheat beautifully for lunch the next day.

    Frequently Asked Questions

    Can I use frozen shrimp?

    Yes! Just make sure they’re fully thawed and patted dry before cooking them so they’ll sear nicely and not water down the sauce. The best way to thaw frozen shrimp is to let them thaw overnight in a colander with a bowl underneath. Alternately you can thaw them in cold water until defrosted.

    What if I don’t have white wine?

    No problem—chicken broth or seafood stock works as a great substitute. It won’t have the same kind of acidity, but it’ll still taste delicious.

    How do I store leftovers?

    Store the shrimp and sauce in an airtight container in the fridge for up to 2 days.

    Shrimp coated in cajun sauced in a frying pan.

    More Shrimp Recipes to Try

    Creamy Cajun Shrimp in a saucepan.
    Recipe

    Creamy Cajun Shrimp

    This Creamy Cajun Shrimp is rich, flavorful, and ready in under 20 minutes! The shrimp cooks up fast, and then it's coated in a creamy Cajun tomato sauce. It's perfect for piling onto a bed of rice to soak up all that yummy flavor.
    Author: Kelley Simmons
    Cook Time: 20 minutes
    Total Time: 20 minutes
    Serves 4 servings
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    Email this Recipe

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      Ingredients 

      • 1 lb shrimp, peeled and deveined
      • 2 tbsp butter
      • 1 tsp cajun seasoning
      • 1/4 cup white wine
      • 1 cup heavy cream
      • 1/2 cup tomatoes, diced
      • 2 cloves garlic, minced
      • scallions, for garnish
      • chopped parsley, for garnish

      Instructions

      • Heat skillet over medium high heat and add in butter.
        Once melted add in the shrimp and the cajun seasonings. Cook for 1-2 minutes, flip then cook for an additional minute or until the shrimp turns pink and is no longer opaque.
      • Remove the shrimp from the pan and set aside.
        Add garlic and tomatoes and sauté for about 2 minutes.
      • Deglaze the pan with white wine making sure to scrape the brown bits "fond" off the bottom of the pan. This is where all the flavor is!
        Add in the cream then bring to a simmer. Cook for 2 minutes stirring frequently or until the sauce is thickened. It should be able to coat the back of a spoon.
        Add the shrimp back to the pan and toss to coat in the sauce.
      • Serve immediately over rice and garnish with scallions. Enjoy!

      Nutrition Information

      Calories: 274kcalCarbohydrates: 4gProtein: 2gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 65mgPotassium: 143mgFiber: 1gSugar: 3gVitamin A: 1331IUVitamin C: 4mgCalcium: 55mgIron: 1mg
      Creamy Cajun Shrimp in a saucepan.

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