This creamy Cajun Shrimp Sauce is one of my favorite ways to elevate simple grilled fish or a bowl of grits in about 15 minutes. Tender shrimp simmer right in a buttery, Cajun-spiced sauce, with fresh garlic and a little orange zest to brighten it all up. Spoon it over a big bowl of creamy grits for the easiest shrimp and grits you'll ever make, or leave the shrimp out and use it as a topping for blackened fish, grit cakes, or pasta.
It's a taste of New Orleans in your very own kitchen. Let's make this creamy Cajun dipping sauce, drizzling sauce, drinkable sauce of our dreams.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Shrimp: the shrimp is the star here, especially spooned over grits. That said, the sauce has big Cajun flavor on its own, so you can leave it out and use it as a topping for blackened fish or pasta.
Stock: the recipe calls for seafood stock and I usually use shrimp stock, which is easily accessed here in Portugal. Veggie stock is a great alternative. If cooking for meat-eaters, chicken stock works well.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Cook aromatics
To begin, melt butter in a skillet (not cast iron) over medium heat. Add diced onion and minced garlic. Sauté until fragrant and tender, about 3 minutes.
Add tomato paste and continue to cook for another 2 minutes.
2. Season and build roux
Add flour. Stir and cook the roux for 2-3 minutes, then add Cajun seasoning, smoked paprika, salt and pepper.
Slowly add in the cup of stock, stirring to incorporate the seasoned roux.
3. Add shrimp and milk
When the mixture comes up to a simmer, add in the shrimp (if using) and cook for 2-3 minutes. (If using raw shrimp, cook through. For cooked shrimp, just leave long enough to heat through.)
Then add the orange zest and milk, stirring to incorporate.
4. Garnish and serve
Remove from heat. Squeeze fresh lemon juice and add chives. Taste and adjust seasoning.
Serve this spicy cajun cream sauce over grits, Blackened Fish, Grit Cakes, veggies, or a big pot of pasta.
Looking for more flavorful sauce recipes?
FAQs and Serving Suggestions:
Cajun seasoning is a mildly spicy blend of herbs and spices that adds a pleasant heat to the background of this creamy sauce. If you're looking for a truly spicy experience, add a half teaspoon of cayenne or red pepper flakes, and then taste and adjust seasoning from there. I like to serve all of my cajun recipes with a bottle of hot sauce on the table so everyone can customize their own spice level.
You can find seafood stock on Amazon, or substitute vegetable stock, or chicken stock, if you're cooking for non-pescatarians.
If you have the time and the will, I really recommend the fresh garlic as it's such a prominent part of this simple sauce. But if your pantry or your will to mince garlic is not complying, start with a teaspoon of garlic powder, then taste and adjust seasoning from there. Same rule for the onions - onion powder will do in a pinch, but fresh onions are best.
It's delicious as a Cajun pasta sauce that the whole family will love - serve over penne or your favorite pasta shape along with Tossed Salad with Homemade Dressing and some crusty bread. For a flavorful weekend dinner, serve this cajun sauce over Blackened Cod and crispy Cheesy Grit Cakes.
To store, transfer leftover sauce to an airtight container and store in the refrigerator for up to 3 days. For best flavor, reheat with a little bit of milk or stock over medium low heat until warm.
Creamy Cajun Shrimp Sauce Recipe
- Total Time: 15 minutes
- Yield: 4-6 1x
Ingredients
4 tablespoons butter
½ cup yellow onion, diced fine
6 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all purpose flour
1 tablespoon cajun seasoning
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup seafood stock
1 cup whole milk
1 cup shrimp (raw or cooked), optional
1 teaspoon orange zest
2 tablespoons chives, diced
Lemon wedges, for serving
Instructions
- To begin, melt butter in a skillet (because we're using tomato paste, avoid cast iron) over medium heat. Add diced onion and minced garlic. Sauté until fragrant and tender, about 3 minutes.
- Add tomato paste and continue to cook for another 2 minutes. Add flour. Stir and cook the roux for 2-3 minutes, then add cajun seasoning, smoked paprika, salt and black pepper.
- Slowly add in the cup of seafood stock, stirring to incorporate the broth into the seasoned roux. When the mixture comes up to a simmer, add the shrimp, if using. Raw shrimp will cook through right in the sauce in 2 to 4 minutes, depending on size. If you're starting with cooked shrimp, just warm it through, about 2 minutes. Stir in whole milk and orange zest. Remove from heat. Add chives and a squeeze of fresh lemon juice. Taste and adjust seasoning.
- Serve this spicy Cajun cream sauce over grits, blackened fish, grit cakes, veggies, or a big pot of pasta.
Notes
Shrimp is optional here, but so good. Raw or already-cooked both work. Raw simmers in the sauce until cooked through, and cooked just needs warming
Substitute vegetable stock or chicken stock (if cooking for meat-eaters) for the seafood stock, if needed.
- Prep Time: 5
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, Cajun, Southern
Kayla
So easy to make! The orange zest is amazing. I never would have thought to add it, but now I can't imagine the sauce without it. So yummy. We served it over grits for a really easy shrimp and grits dish. I want to try your crispy grit cakes next!
Christina Jolam
Couldn't agree more! That bright orange flavor makes this sauce exceptional. Sounds like your shrimp and grits game is very strong! Let me know what you think of the crispy grit cakes. Thanks so much for coming back to leave a helpful review, Kayla!
Myra
When do you add the whole milk ?
Christina Jolam
Hi, Myra! In step 3, along with the orange zest. I rewrote that step in the recipe card to make it clearer. Thanks for asking!