Creamy Cajun Shrimp (20 Minutes)

This Creamy Cajun Shrimp Recipe is ready in just 20 minutes and brings all the flavor of Louisiana shrimp creole to your dinner table, without the fuss. Featuring tender shrimp, juicy tomatoes, and sweet bell peppers, tossed in a bold Cajun cream sauce with sour cream and tomato paste.

*Special thanks to my friend Cheryl Richards, who shared this recipe with me several years ago so I could share it with you.

Ingredients, substitutions, and tasty variations

Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

• Shrimp (large, peeled & deveined): Frozen is fine—just thaw before cooking. If using smaller shrimp, reduce the cook time.
• Sliced mushrooms: Not traditional, but they soak up the sauce beautifully. Skip if you’re not a fan.
• Butter: Adds rich flavor and helps sauté the veggies.
• Garlic: Fresh cloves give the best punch, but garlic powder will do in a pinch.
• Onion and green bell pepper: Classic Creole base. Feel free to substitute red or yellow bell pepper.
• Plum tomatoes (Roma): Firm and low-moisture, perfect here. If using juicier tomatoes, drain excess liquid first.
• Tomato paste: Adds a deep, concentrated tomato flavor.
• Sour cream: The secret to that creamy, tangy Cajun sauce. Full-fat or light both work.
• Creole or Cajun seasoning: Use your favorite blend (store-bought or homemade). Cajun tends to be spicier.
• Kosher salt and black pepper: Essential seasonings that round out the flavors.

Recipe variations

• Add andouille sausage for a surf-and-turf Cajun twist.
• Want more veggies? Toss in a handful of chopped spinach or okra in the last few minutes of cooking.

How to make Creamy Cajun Shrimp:  

1. Add butter to a large skillet on the stove over medium heat. Add the mushrooms, onion, garlic, and green pepper when the butter melts. Saute for approximately five to seven minutes, or until the vegetables are tender.
2. Lightly season with salt and ground black pepper.

3. Add the shrimp and tomatoes and cook for three minutes, or until the shrimp begin to change from translucent to opaque and are partially cooked. 

4. Add the sour cream, tomato paste, and Creole or Cajun seasoning blend. Mix well and continue to cook for approximately two to three minutes more, or until the mixture is thoroughly combined and bubbly. 

5. Remove from the heat and serve over rice. Optional, garnish with chopped fresh parsley.

Serving suggestions

• Best served over: White rice, cheese grits, creamy polenta, or buttered noodles.
• For company: Add a simple green salad (like my apple pecan salad) and buttermilk cornbread or sausage cheese bread.
• Drink pairing: Go festive with a hurricane cocktail or keep it casual with iced sweet tea.

Recipe FAQs

Tips to ensure this recipe turns out perfectly

• Don’t overcook the shrimp! They only need a few minutes. As soon as they turn pink and curl, they’re done.
• Use tomato paste in a tube to avoid waste; no more half-used cans languishing in the fridge.
• Chop your veggies uniformly so they cook evenly and soften at the same rate.
• Taste as you go. Cajun blends vary; adjust salt, pepper, and seasoning to suit your taste.

More shrimp recipes you’ll love

Looking for more Mardi Gras flavor? Try Creole Seafood Jambalaya, Muffuletta Dip, or Old-Fashioned Pecan Pralines for dessert.

This creamy Cajun shrimp isn’t just another shrimp dish; it’s a little taste of New Orleans comfort with a twist. Whether you’re making it for Mardi Gras, a weeknight dinner, or date night at home, it’s sure to impress.

If you give this recipe a try, please leave a rating or comment and let me know how it turned out. I’d love to hear from you—and don’t forget to pin it for later!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!