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shrimp creole in a white bowl, with rice

Shrimp In Creamy Cajun Sauce

Jenny from Not Entirely Average
A recipe for a fabulously flavored cream sauce enhanced with the addition of Cajun seasoning that compliments shrimp, chicken, or pasta!
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Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Course
Cuisine Cajun, Creole
Servings 4 servings
Calories 927 kcal


Ingredients for Shrimp In Creamy Cajun Sauce

  • 2 pounds shrimp large; raw, peeled, and deveined; thoroughly washed and dried
  • 3 cups heavy whipping cream brought to room temperature
  • 3/4 cups Parmesan cheese freshly grated from a large block
  • 1/3 cups flat leaf parsley fresh, chopped
  • 2 tablespoons Cajun seasoning divided; I am using Louisiana Fish Fry Cajun Seasoning
  • 1 tablespoon hot sauce I am using Red Clay
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons olive oil divided
  • 1 small yellow bell pepper very finely diced; may substitute red bell pepper or orange bell pepper
  • 1 medium red onion very finely diced
  • 1 medium celery stalk chopped and very finely diced
  • 8 cloves garlic minced
  • 3 green onions thinly sliced on an angle
  • Kosher salt to taste
  • black or white pepper to taste
  • cooked white rice or other starch to serve over


  • 1/2 teaspoon sweet smoked paprika
  • 1/4 teaspoon cayenne


The Method

    for the Cajun cream sauce

    • Heat a large, non-stick skillet over medium heat. Add 2 tablespoons of the olive oil until shimmering.
    • Add the yellow bell pepper, celery, red onion, and 1 tablespoon of the butter. Sauté for 8 to 10 minutes. Vegetables will become very soft. Reduce the heat to medium low. Add the minced garlic and cook for an additional minute.
    • Add the cream all at once and bring to a boil. Whisk in the hot sauce, Cajun seasoning, and Worcestershire.
    • Reduce heat to medium and simmer for 10 minutes, whisking often until thickened.
    • Add the chopped parsley, the sliced green onions, and 1 tablespoon of butter for sheen. Taste for salt and pepper and add as needed.
    • Remove the skillet from the heat and scrape the sauce into a bowl and keep warm. Use paper toweling to wipe the skillet clean.

    for the shrimp

      Make sure the shrimp is DRY before cooking

      • Return the skillet to the burner and heat another tablespoon of butter and the remaining tablespoon of olive oil over medium heat.
      • Add the shrimp to the skillet in a single layer and season with the remaining tablespoon of Cajun seasoning. Allow the shrimp to cook for 3 minutes without moving or disturbing it. NOTE if you like things hot, you may wish to add 1 1/2 to 2 tablespoons of the Cajun seasoning.
      • After 3 minutes, flip the shrimp and immediately add the remaining tablespoon of butter. Cook an additional 3 minutes. Once shrimp have turned opaque, remove the skillet from the heat and use a slotted spoon to remove the shrimp to a bowl. Cover the shrimp loosely to keep warm. Use paper toweling to again wipe the skillet clean.

      assemble the dish

        if serving this dish over white rice, begin the rice now

        • Return the sauce to the skillet and add the shrimp. Heat over low to medium low heat for 10 minutes or until the sauce is lightly bubbling.
        • Serve spooned heavily over the prepared rice. OPTIONAL: combine 1/2 teaspoon of sweet smoked paprika and 1/4 teaspoon cayenne and dust the plated shrimp prior to serving. Offer additional hot sauce tableside.


        Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
        Make Ahead: the sauce may be made in advance up to one day. Store covered in an airtight container in the refrigerator until one hour before serving. 
        To Re-Heat: add to a large skillet over medium low heat and slowly warm the sauce. Sauté the shrimp the day you plan to serve according to the recipe card separately and add to the heated sauce only when cooked through.
        Do Not Freeze, rather store leftovers in the refrigerator for up to 2 days. Reheat via stovetop in a non-stick sauté pan until warmed through.


        Serving: 1servingCalories: 927kcalCarbohydrates: 15gProtein: 12gFat: 93gSaturated Fat: 53gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 287mgSodium: 508mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 5581IUVitamin C: 50mgCalcium: 388mgIron: 2mg
        Keyword bayou, bayou cooking, Cajun shrimp, cream sauce, louisiana, make shrimp Creole, make shrimp Etouffee, shrimp cream sauce, shrimp Creole, shrimp etouffee, shrimp recipes, spicy cream sauce