Creamy Cajun Shrimp Recipe

A bowl of shrimp creole served over rice.

5 from 4 votes

This Creamy Cajun Shrimp is a quick and easy one-skillet dinner packed with bold Louisiana flavor! Juicy shrimp simmer in a zesty Cajun cream sauce with tomatoes, bell peppers, and mushrooms.

Prep Time8

Cook Time12

Total Time20

Course: Main Course

Cuisine: American, Southern

Servings: servings

Calories: 248kcal

Author: Sharon Rigsby

Ingredients

½ cup butter unsalted
12 ounces fresh mushrooms sliced
1 green bell pepper chopped and seeded
1 onion medium, chopped
3 cloves garlic finely minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 ⅓ pounds shrimp large, peeled and deveined with the tails removed
3 plum or Roma tomatoes chopped
1 cup sour cream
1 tablespoon Creole or Cajun seasoning blend I like Zatarain's Creole Seasoning (Big and Zesty)
2 tablespoons tomato paste

Instructions

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.
Lightly season with salt and ground black pepper.
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.
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.
Remove from the heat and serve over rice. Optional, garnish with chopped fresh parsley.

Notes

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.

Nutrition