Go Back

High Protein Creamy Cajun Shrimp - Fast, Flavorful, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • Cajun seasoning: 1.5 to 2 tablespoons (store-bought or homemade)
  • Olive oil or avocado oil: 1–2 tablespoons
  • Butter: 1 tablespoon
  • Garlic: 3–4 cloves, minced
  • Yellow onion: 1 small, finely diced
  • Bell pepper: 1 medium (red or yellow), sliced or diced
  • Cherry tomatoes (optional): 1 cup, halved
  • Low-sodium chicken broth: 1/2 cup
  • Half-and-half or coconut milk: 1/2 cup
  • Plain Greek yogurt (2% or 5%): 1/3 cup
  • Parmesan (optional): 1/4 cup, finely grated
  • Lemon: 1, for juice and zest
  • Fresh parsley or chives: For garnish
  • Salt and black pepper: To taste
  • Red pepper flakes (optional): For extra heat
  • Cooked rice, quinoa, or zucchini noodles: For serving

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon Cajun seasoning and a pinch of salt. Dry shrimp sear better and stay juicy.
  2. Heat the pan: Set a large skillet over medium-high heat. Add the oil and butter. When butter foams, it’s ready.
  3. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Remove to a plate. Don’t overcook—shrimp cook fast.
  4. Sauté aromatics: Lower heat to medium. Add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Deglaze: Pour in chicken broth and scrape up browned bits. Let it simmer 1–2 minutes to reduce slightly.
  6. Build the sauce: Stir in half-and-half or coconut milk, the remaining 1/2–1 tablespoon Cajun seasoning, and cherry tomatoes if using. Simmer gently 2–3 minutes.
  7. Finish creamy: Turn heat to low. Whisk in Greek yogurt until smooth. If you like it richer, add Parmesan now. Avoid boiling to prevent curdling.
  8. Return the shrimp: Add shrimp and any juices back to the pan. Toss to coat and warm through, about 1 minute. Squeeze in 1–2 teaspoons lemon juice and a little zest.
  9. Taste and adjust: Add salt, pepper, and red pepper flakes to your liking. If the sauce is too thick, splash in more broth. Too thin? Simmer a minute more.
  10. Serve: Spoon over rice, quinoa, or veggies. Top with chopped parsley or chives and an extra wedge of lemon.