Cajun Shrimp with creamy tomato sauce in a white bowl with a tan napkin printed with fall leaves in the background

Cajun Shrimp with Creamy Creole Sauce is an easy to make, one pot recipe to serve for dinner. 

This creamy and spicy shrimp recipe packs a punch of flavor and is delicious as part of a Cajun shrimp and grits meal, or serve over crispy polenta or rice.

Cajun Shrimp with Creamy Creole Sauce in a white bowl with triangles of crispy polenta

The Inspiration For This Recipe

My daughter in law is a southern gal, and she and my son have worked in the food service area for years now. They are big foodies and love to eat out. They gave me some recipe ideas they thought would be great to make for the website and this was one of them!

This is a dish my son loved to get at one of their favorite places to eat. The cajun shrimp is swimming in a creamy creole sauce and is served over crispy polenta triangles and sprinkled with a crispy ham (I used prosciutto), green onions, and parsley. I hope you enjoy my version I created for him!

What You Need To Make Cajun Shrimp

*See the recipe card at the bottom of this post for a complete ingredient list with instructions*

Peeled and deveined raw shrimp

Diced tomatoes

Bell Peppers

Scallions

Heavy Cream

Large skillet – this is my favorite one!

Shrimp recipe in skillet

What Is Creole Sauce

Creole sauce is made with tomatoes, peppers, onions, celery (also known as the Cajun Holy Trinity), garlic and stock. It can also be seasoned with a hot sauce, pepper, thyme, and parsley.

While I did not make my sauce exactly the way you would a Creole sauce, I gave it my own twist of flavors by using white wine and added heavy cream to make the sauce creamy. Something that the Cajun Shrimp would love to take a bath in!

Cajun Shrimp

Tips and Substitutions

  • Thaw the shrimp quickly by running under cold water
  • Buy shrimp that is already peeled and deveined for faster prep time
  • Use any color bell pepper you like
  • Substitute olive oil in place of the butter
  • Substitute chicken or sausage for the shrimp, or, use half shrimp and half another favorite protein
  • Serve over pasta, rice, grits, or polenta
Cajun Shrimp

More Shrimp Recipes To Try

Boiled Shrimp with Old Bay Seasoning

Champagne Marinated Shrimp and Fruit Salad

Coconut Curry Shrimp

Roasted Shrimp Enchiladas

Shrimp Cakes with Chipotle Spice

Spanish Garlic Shrimp

Spicy Shrimp Tortilla Soup

Cajun Shrimp with Tomato Cream Sauce
Yield: 6

Cajun Shrimp with Tomato Cream Sauce

Prep Time: 15 minutes
Total Time: 15 minutes

A delicious tomato cream sauce enrobes spicy cajun shrimp.

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 4 ounces prosciutto, chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/2 cup red bell peppers, diced small
  • 1/2 cup yellow bell peppers, diced small
  • 1/4 cup green onions, sliced, white and green parts separated
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 cup heavy cream
  • 2 1/2 pounds large shrimp, peeled and deveined
  • 2 teaspoons cajun seasoning
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large skillet over medium-high heat, cook the prosciutto for 5 minutes, or until crispy. Remove the prosciutto from the skillet and set aside. cooking prosciutto
  2. Add the butter to the skillet and melt until bubbly. Add the garlic and onion and cook for 2 minutes, or until the onion has begun to soften. cooking onion and garlic
  3. Stir in the red and yellow bell pepper. Cook for 4 minutes, or until peppers are tender. Remove from the skillet and set aside. peppers added to skillet
  4. Add the remaining butter to the skillet and heat until bubbly. Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook and stir for 5 minutes or until the shrimp are no longer opaque. shrimp and seasoning
  5. Remove the shrimp from the skillet and set aside. Add the white wine and the diced tomatoes to the hot skillet and stir to deglaze the plan, scraping up any cooked on bits. deglazing pan
  6. Return the pepper mixture to the skillet and stir to combine with the tomato mixture. Bring to a boil and simmer for 5 minutes. simmering sauce
  7. Stir in the heavy cream and bring back to a boil. Reduce the heat to medium low and simmer for 7 minutes, until the sauce has reduced and thickened.
  8. Return the shrimp to the skillet and stir to combine. Sprinkle with the prosciutto, the green parts of the scallion, and parsley. adding shrimp to sauce

Notes

Tips and Substitutions

  • Thaw the shrimp quickly by running under cold water
  • Buy shrimp that is already peeled and deveined for faster prep time
  • Use any color bell pepper you like
  • Substitute olive oil in place of the butter
  • Substitute chicken or sausage for the shrimp, or, use half shrimp and half another favorite protein
  • Serve over pasta, rice, grits, or polenta

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 470Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 8gCholesterol 467mgSodium 2350mgCarbohydrates 10gFiber 1gSugar 4gProtein 50g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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