Cajun Salmon and Shrimp is Cajun-seasoned, pan-fried seafood served in a slightly spicy Cajun cream sauce with Monterey Jack cheese and spinach. For a pop of color, garnish the dish with freshly chopped parsley. Then, serve it with a side of mashed potatoes and a vegetable for a complete meal. For another favorite seafood recipe, check out my Cajun Shrimp and Rice, too!

Pan of Tuscan Salmon and Shrimp on a wooden table from overhead.

Ingredients & Substitutions

Salmon: Look for 4 salmon filets, each about 4 ounces, with the skin removed. They will be seasoned with Cajun seasoning.

Shrimp: If possible, use fresh shrimp; it’s easy to peel and devein. To peel, start from underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It is up to you if you leave the tails on or off. If using smaller or larger shrimp, adjust the cooking time as needed. If using frozen raw shrimp, let them thaw before cooking.

Cajun Seasoning: You will use Cajun seasoning for both the cream sauce and the seafood. For the most flavor, make homemade Cajun seasoning. This dish does have a subtle kick, but you can adjust the amounts used per your preference and desired spice level.

Cheese: Monterey Jack cheese has a mild flavor, and it melts well, which is perfect for the sauce. You could also try it with other kinds of cheese like cheddar or Gouda.

Spinach: Baby spinach adds some color to the sauce as well as nutritional value. I prefer fresh spinach. If using frozen spinach, let it thaw and drain excess liquid before adding it to the sauce.

Close up of Tuscan Salmon and Shrimp in pan swimming in sauce.

Can I Use Other Kinds Of Seafood?

Absolutely! You can stick to one variety of seafood (like only shrimp or only salmon). Or, experiment with other seafood and seafood combinations. Try the Cajun cream sauce with cooked scallops, white fish like cod, halibut, or tilapia, lobster meat, mussels, or clams.

Close up of shrimp from Tuscan Salmon and Shrimp dish.

Can I Make Cajun Salmon and Shrimp Ahead Of Time?

Although I recommend waiting to make the seafood fresh, when ready to serve, you can get the Cajun cream sauce made in advance. Once you have the sauce made, let it cool completely. Then, store it in an airtight container in the refrigerator for up to 2-3 days. When ready to use it in the recipe, gently heat it in a saucepan over low heat.

Pouring sauce of plated Tuscan Salmon and Shrimp.

What To Serve With Cajun Salmon and Shrimp

There are many delicious side dishes to serve with this seafood dish to make it a complete meal. Here are some tasty options:

Plate of Tuscan Salmon and Shrimp with a bite removed from the salmon and a fork resting on the plate.

How To Store Cajun Salmon and Shrimp

First, let it cool down completely. Then, if possible, separate the seafood from the sauce, storing each in separate containers. They will last in the refrigerator for 2-3 days or so. Reheat the sauce on the stovetop over low heat. Then, reheat the seafood in the oven, stovetop, or microwave.

Pan of Tuscan Salmon and Shrimp on a wooden table from overhead.
5 from 1 vote

Cajun Salmon and Shrimp

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cajun Salmon and Shrimp is Cajun-seasoned, pan-fried seafood served in a slightly spicy Cajun cream sauce with Monterey Jack cheese and spinach. For a pop of color, garnish the dish with freshly chopped parsley. Then, serve it with a side of mashed potatoes and a vegetable for a complete meal.

Ingredients

Cajun Cream Sauce

  • 5 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1 cup (238 g) heavy cream
  • 1 cup (8 ounces / 240 g) chicken broth
  • 1 cup (113 g) Monterey Jack cheese, shredded
  • 2 cups (60 g) fresh baby spinach

Seafood

  • 4 salmon fillets (4 ounces each), skin removed
  • 1 pound Jumbo shrimp, raw (thawed if frozen), peeled, deveined, tail on
  • 2 tablespoons Cajun seasoning, divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • parsley, chopped for garnish

Instructions

Cajun Cream Sauce

  • In a large skillet over medium heat, melt the butter.
  • Sprinkle the flour, Cajun seasoning, and paprika over the melted butter. Whisk to combine. Cook for 1 more minute.
  • Pour in heavy cream and chicken broth, whisking until combined.
  • Bring the mixture to a simmer. Reduce heat to low and continue simmering for 10 minutes, or until the sauce thickens, stirring occasionally.
  • While the sauce is simmering, prepare the seafood.

Seafood

  • Season salmon fillets with half of the Cajun seasoning.
  • In a separate skillet over medium heat, add butter and oil.
  • Once melted, add salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through. The internal temperature of fully cooked salmon is 145°F. Remove salmon from the pan and set aside on a plate, tented to keep warm.
  • Season the shrimp with the remaining Cajun seasoning and add them to the skillet. Cook for 2-3 minutes on each side. Remove the pan from heat and set aside while you finish the Cajun cream sauce.
  • To the sauce, add cheese and spinach. Stir to combine. Continue simmering until the cheese is melted and the spinach is wilted (about 3-5 minutes).
  • Add the salmon and shrimp to the sauce. Garnish with parsley. Serve immediately.

Video

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What the Test Kitchen had to say about this recipe:

Autumn

Wow, so amazing! The sauce is divine! I loved the shrimp and the salmon. It was perfect over mashed potatoes.

Rachael

I wasn't sure how the cheesy sauce would be with the salmon and shrimp, but it works! I loved the shrimp.

Annabelle

I loved the cheesy sauce in combination with the salmon & shrimp. So flavorful!

Bella

Such a tasty and savory sauce! It works great with seafood! I especially enjoyed the shrimp with this sauce!

Selena

I really loved the shrimp with the sauce in the dish. I didn't love the salmon in it, but that's the lovely thing about this recipe–you can customize it to your liking!

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Reader Comments

  1. Sound yummy!!
    What is the point of leaving the tails on the shrimp? That just makes them harder and messier to eat!

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