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Cajun Shrimp and Salmon with Garlic Cream Sauce

A flavor-packed meal featuring succulent shrimp and salmon in a rich garlic cream sauce, served with buttery mashed potatoes and crisp green beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Seafood and Sauce Ingredients
  • 4 large shrimp, peeled and deveined
  • 2 fillets salmon (6 oz each), skin on or off
  • 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, thyme, and oregano)
  • 1 tablespoon olive oil
  • 1 tablespoon butter (to sear the seafood)
  • 1 tablespoon butter (for the sauce)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
Mashed Potatoes Ingredients
  • 4 medium russet potatoes, peeled and cut into chunks
  • 1/2 cup milk
  • 1/4 cup butter (for the mashed potatoes)
  • Salt and pepper to taste
Green Beans Ingredients
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter (to sauté green beans)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Method
 

Preparation
  1. Cut your russet potatoes into even chunks and toss them into a large pot with salted water.
  2. Bring it to a boil over high heat and cook for 15-20 minutes until fork-tender.
  3. Drain your potatoes and return them to the pot. Mash them with a potato masher, adding the milk and butter for creaminess. Season with salt and pepper, cover, and keep warm.
  4. Pat your shrimp and salmon dry with paper towels, then generously sprinkle both sides with Cajun seasoning.
Cooking Seafood
  1. In a large skillet, heat the olive oil over medium-high heat, then add the shrimp in a single layer. Cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
  2. In the same skillet, melt the butter and add the salmon fillets. Cook for 4-5 minutes on each side until cooked through. Remove and set aside.
Making the Sauce
  1. In the same skillet, melt another tablespoon of butter over medium heat. Add minced garlic and sauté for 1-2 minutes.
  2. Pour in heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika. Simmer for 4-5 minutes until thickened.
  3. Return the shrimp and salmon to the skillet, spooning the sauce over them. Simmer together for an additional 2-3 minutes.
Preparing Green Beans
  1. Boil a large pot of salted water and add the green beans. Cook for 3-4 minutes until tender-crisp. Drain and set aside.
  2. Melt butter in a skillet, add garlic, and optionally, red pepper flakes. Toss in the cooked green beans and sauté for about 3-4 minutes. Season to taste.
Serving
  1. Serve mashed potatoes with a portion of salmon and shrimp on top. Drizzle with the garlic cream sauce and add sautéed green beans on the side. Garnish with fresh herbs or lemon wedges if desired.

Notes

This dish keeps well in the fridge for about 3 days. Store leftovers in airtight containers. For longer storage, you can freeze the seafood and sauce for up to a month. Reheat gently on the stove to keep the creamy texture intact.