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Creamy Cajun Shrimp and Steak

This creamy Cajun shrimp and steak combo brings smoky, spicy Southern flavor to a simple weeknight or a special weekend meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces steaks (ribeye or sirloin) Ribeye for richer flavor; sirloin for leaner, budget-friendly option.
  • to taste Salt
  • to taste Pepper
For the Shrimp and Sauce
  • 1 pound shrimp, peeled and deveined Medium to large shrimp work best.
  • 2 tablespoons Cajun seasoning Use store-bought or homemade blend.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter dish.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley for garnish Adds color.

Method
 

Preparation
  1. Pat steaks dry and season both sides with salt and pepper. Let rest at room temperature for 15 minutes if time allows.
  2. Toss shrimp with Cajun seasoning until evenly coated.
Cooking Shrimp and Sauce
  1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  2. When shimmering, add steaks. Cook ribeyes 3 to 4 minutes per side for medium-rare, or longer for desired doneness.
  3. Transfer steaks to a plate and tent loosely with foil to rest 5 to 10 minutes.
  4. Add remaining 1 tablespoon olive oil to the pan. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque and pink. Remove shrimp and set aside.
  5. Reduce heat to medium, add garlic to skillet and sauté 20 to 30 seconds until fragrant.
  6. Pour in heavy cream and scrape up browned bits with a wooden spoon. Simmer 2 to 3 minutes until slightly thickened.
  7. Return shrimp to skillet to warm through and coat with sauce.
Serving
  1. Slice steaks against the grain and plate. Spoon shrimp and creamy Cajun sauce over the steak. Sprinkle chopped parsley on top. Serve immediately.

Notes

Best enjoyed over buttery mashed potatoes, creamy grits, or garlic mashed cauliflower. Can also pair with rice or buttered pasta.