Hey there, fellow foodies! Do you ever have those days when you crave something utterly delicious, comforting, yet surprisingly simple to whip up? Something that feels like a warm hug after a long day, but also brings a vibrant burst of flavor to your table? Well, let me tell you, this Cajun Salmon and Shrimp with Creamy Mashed Potatoes recipe is about to become your new best friend in the kitchen.
I remember the first time I made a dish like this. It felt like I’d brought a little piece of a fancy restaurant right into my own home, but without all the fuss and stress. The rich, spicy notes of Cajun seasoning, perfectly seared seafood, and those dreamy, creamy mashed potatoes… it’s a match made in culinary heaven! And the best part? It looks incredibly impressive, but it’s genuinely quick and easy to put together, making it perfect for both a special occasion or just a cozy Tuesday night.
Why You’ll Love Cajun Salmon and Shrimp with Creamy Mashed Potatoes
- Fast: From prep to plate, you’re looking at under 45 minutes! Perfect for those busy weeknights when you want something homemade but don’t have hours to spare.
- Easy: With straightforward steps and common ingredients, even beginner cooks can master this dish. No complicated techniques here, just pure deliciousness.
- Giftable: While not “giftable” in the traditional sense, the skills you’ll gain from this recipe will be a gift to anyone you cook for! It’s a meal that truly impresses.
- Crowd-pleasing: Seriously, who can resist perfectly cooked salmon, succulent shrimp, and fluffy mashed potatoes, all coated in a rich, spicy cream sauce? This dish is a guaranteed hit with almost everyone. If you adore a good, creamy, and flavorful dish that brings a touch of the South to your kitchen, like a delicious creamy garlic parmesan chicken bowtie pasta with a Cajun kick, then you are absolutely going to fall head over heels for this recipe.
Ingredients
- For the Salmon:
- 2 salmon fillets (about 180–200g each, skin-on) – Look for vibrant, firm fillets.
- 1 tbsp olive oil – A good base for searing.
- 1 tbsp butter – Adds richness and helps with that golden crust.
- 1 tsp Cajun seasoning – Your key to that signature spicy flavor!
- Salt and freshly ground black pepper – To taste, always.
- For the Shrimp:
- 200g large shrimp, peeled and deveined – Fresh or frozen (thawed) works great.
- 1 tbsp butter – More buttery goodness!
- ½ tsp Cajun seasoning – A little extra kick for the shrimp.
- 1 clove garlic, minced – The aromatic superstar.
- Squeeze of lemon juice – Brightens everything up.
- For the Cajun Cream Sauce:
- 1 tbsp butter – Building that flavor foundation.
- 2 cloves garlic, minced – Because you can never have too much garlic!
- 250ml heavy cream – For that luxurious, velvety texture.
- 50g grated Parmesan cheese – Adds a salty, umami depth.
- 1 tsp Cajun seasoning – Bringing it all together.
- Salt and pepper to taste – Adjust to your liking.
- 1 tbsp chopped parsley (for garnish) – Freshness and a pop of color.
- For the Mashed Potatoes:
- 3 large potatoes, peeled and cut into chunks – Russets or Yukon Golds are perfect for mashing.
- 3 tbsp butter – Fluffy, buttery perfection.
- 80ml warm milk or cream – For ultimate creaminess, warm it up first!
- Salt and black pepper to taste – Essential seasoning.
How to Make Cajun Salmon and Shrimp with Creamy Mashed Potatoes
Prepare the Mashed Potatoes:
First things first, let’s get those potatoes going! You’ll want to boil your peeled and chunked potatoes in salted water. Don’t be shy with the salt; it seasons the potatoes from the inside out. Let them boil for about 15-20 minutes, or until they’re fork-tender. Once they’re ready, drain them well.
Now, for the magic: return the drained potatoes to the warm pot. Add in your generous pats of butter and pour in that warm milk or cream. Mash them until they’re wonderfully smooth and creamy. I like to use a potato ricer for extra fluffiness, but a good old masher works just fine! Taste and season with more salt and pepper as needed. Cover and keep them warm while you tackle the seafood.
Cook the Salmon:
Time for our star! Take your beautiful salmon fillets and pat them really, really dry with paper towels. This is a crucial step for getting that crispy skin. Season them all over with your Cajun seasoning, salt, and pepper.
Heat your skillet over medium-high heat and add the olive oil and butter. Once the butter is melted and sizzling, place the salmon fillets skin-side down. Let them sear for about 4-5 minutes until the skin is wonderfully crispy and golden. Then, carefully flip them and cook for another 2-3 minutes, or until they’re just cooked through. The internal temperature should be around 145°F (63°C). Remove the salmon from the pan and set it aside on a plate.
Sear the Shrimp:
Don’t clean that skillet yet! We want all those delicious bits of flavor left behind. In the same pan, melt another tablespoon of butter. Add your minced garlic and let it sauté for about 30 seconds – just until fragrant, don’t let it burn!
Toss in your peeled and deveined shrimp, season them with a little more Cajun spice, and cook for about 1½–2 minutes per side. They’ll turn pink and get a lovely slight char. Finish them off with a squeeze of fresh lemon juice, which really brightens their flavor. Remove the shrimp from the heat for a moment.
Once those shrimp are perfectly seared, you’ll be amazed at how quickly they transform. It’s almost as satisfying as firing up the grill for some grilled garlic Cajun shrimp skewers!
Make the Cajun Cream Sauce:
Guess what? We’re still using the same pan! The leftover goodness from the salmon and shrimp will add incredible depth to your sauce. Melt another tablespoon of butter and sauté the remaining minced garlic for 30 seconds.
Pour in the heavy cream and let it simmer gently for 2-3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and the rest of your Cajun seasoning. Keep stirring until the sauce becomes rich, velvety, and utterly irresistible. Season with salt and pepper to taste. Once it’s perfect, return the seared shrimp to the sauce to coat them completely in that creamy deliciousness.
Assemble the Dish:
Now for the grand finale – plating! Spoon a generous serving of your warm, creamy mashed potatoes onto your favorite plate. Carefully place a perfectly seared salmon fillet right on top of the potatoes. Arrange the luscious, saucy shrimp alongside. Drizzle that incredible Cajun cream sauce over the salmon and potatoes, making sure every bite will be full of flavor.
For a beautiful finishing touch, garnish with freshly chopped parsley and a final pinch of black pepper. Step back and admire your handiwork before digging in!
Substitutions & Additions
This recipe is wonderfully versatile, so feel free to play around with it!
- Different Seafood/Protein: Not a fan of shrimp or salmon? You could easily swap the salmon for cod, halibut, or even chicken breast. For the shrimp, scallops would be a divine alternative.
- Vary the Spice: If Cajun seasoning isn’t quite your thing, or you want to experiment, try Creole seasoning for a similar but slightly different flavor profile. For extra heat, a pinch of cayenne pepper will do the trick!
- Mash Alternatives: Instead of regular mashed potatoes, consider mashed sweet potatoes for a touch of sweetness, or even a creamy cauliflower mash for a lower-carb option.
- Add Veggies: Want to sneak in some greens? Sauté some asparagus, green beans, or bell peppers with the shrimp, or stir them into the cream sauce for an extra burst of color and nutrition.
- Herbs: While parsley is classic, fresh cilantro or chives could also be lovely garnishes.
Tips for Success
- Pat the Salmon Dry: I can’t stress this enough! A dry surface is key to getting that beautifully crispy salmon skin.
- Don’t Overcrowd the Pan: When searing the salmon and shrimp, give them space. Cooking them in batches ensures they sear properly instead of steaming.
- Warm Your Milk/Cream for Mashed Potatoes: Adding cold liquid to hot potatoes can make them gummy. Warming the milk ensures a smoother, creamier mash.
- Don’t Overcook the Seafood: Salmon and shrimp cook quickly. Overcooking will make them dry and tough. Watch for the salmon to flake easily and the shrimp to turn pink and opaque. And don’t worry if you don’t have fresh salmon; frozen works beautifully, just make sure to thaw it completely. If you’re a big fan of salmon in all its forms, you might also enjoy whipping up some easy salmon patties for another simple meal.
- Taste and Adjust: Always taste your mashed potatoes and especially your cream sauce before serving. A little extra salt, pepper, or Cajun seasoning can make all the difference.
- Prep Ahead: You can peel and cut your potatoes ahead of time and store them in cold water in the fridge. You can also mix your Cajun seasoning blend.
How to Store Cajun Salmon and Shrimp with Creamy Mashed Potatoes
If you happen to have any glorious leftovers (which is a big “if” with this dish!), here’s how to store them:
- Refrigeration: Store any leftover salmon, shrimp, and mashed potatoes separately in airtight containers in the refrigerator. This will keep them fresh for 2-3 days.
- Reheating: When reheating, be gentle with the seafood to prevent it from drying out.
- Salmon: Gently warm in a skillet over low heat, or in the oven at 275°F (135°C) until just heated through.
- Shrimp & Sauce: Reheat the shrimp with the sauce in a saucepan over low heat, stirring occasionally, until warmed through. You might need to add a splash more cream or milk if the sauce has thickened too much.
- Mashed Potatoes: Reheat gently in a saucepan with a splash of milk or cream, or in the microwave, stirring occasionally.
- Freezing: I don’t typically recommend freezing cooked salmon or shrimp as the texture can change, becoming a bit rubbery. However, the mashed potatoes could be frozen in an airtight container for up to 1 month, then thawed and reheated with a splash of milk or cream.
FAQs
Q: Can I make this dish spicier?
A: Absolutely! Feel free to add an extra pinch or two of Cajun seasoning to the salmon, shrimp, and sauce. You could also sprinkle a little cayenne pepper into the sauce for an even bigger kick!
Q: What are some good side dishes to serve with this?
A: This dish is quite complete on its own, but a fresh green salad with a light vinaigrette, some steamed asparagus, or roasted broccoli would be fantastic additions to round out the meal.
Q: I don’t have heavy cream. Can I use milk?
A: Heavy cream is best for the rich, thick sauce, but you can try using half-and-half or even whole milk. Just be aware that the sauce might not be as thick or as rich, and you’ll need to simmer it a bit longer to reduce.
Q: Can I prepare any part of this recipe ahead of time?
A: Yes! You can definitely prep the mashed potatoes a day in advance and gently reheat them before serving. You can also mince your garlic and measure out your Cajun seasoning ahead of time to make dinner even quicker.
For more delicious recipe ideas and kitchen inspiration, be sure to follow us on Pinterest!
Cajun Salmon & Shrimp with Creamy Mashed Potatoes
Ingredients
Equipment
Method
- Step 1: Prepare the Mashed Potatoes: Boil peeled and chunked potatoes in salted water for 15-20 minutes until fork-tender. Drain well. Return potatoes to the warm pot, add 3 tbsp butter and warm milk or cream. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
- Step 2: Cook the Salmon: Pat salmon fillets very dry with paper towels. Season all over with 1 tsp Cajun seasoning, salt, and pepper. Heat a skillet over medium-high heat with olive oil and 1 tbsp butter. Once sizzling, place salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes, or until just cooked through (internal temperature 145°F / 63°C). Remove and set aside.
- Step 3: Sear the Shrimp: In the same skillet, melt 1 tbsp butter. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add shrimp, season with ½ tsp Cajun spice, and cook for 1½–2 minutes per side until pink and slightly charred. Finish with a squeeze of lemon juice. Remove from heat briefly.
- Step 4: Make the Cajun Cream Sauce: In the same pan, melt 1 tbsp butter and sauté 2 minced garlic cloves for 30 seconds. Pour in the heavy cream and simmer gently for 2-3 minutes to thicken. Stir in Parmesan cheese and 1 tsp Cajun seasoning until rich and velvety. Season with salt and pepper to taste. Return the seared shrimp to the sauce and coat completely.
- Step 5: Assemble the Dish: Spoon a generous serving of mashed potatoes onto plates. Carefully place a salmon fillet on top of the potatoes. Arrange the saucy shrimp alongside. Drizzle the Cajun cream sauce over the salmon and potatoes. Garnish with chopped parsley and a pinch of black pepper. Serve immediately.