Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce
A spicy Cajun-seasoned salmon and shrimp duo simmered in a rich and velvety red bell pepper cream sauce, perfect for a flavorful keto seafood dinner. This american-inspired seafood (keto, low carb) ready in about 35 minutes blends cut into 4 pieces salmon fillets, peeled and deveined shrimp, butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 4 pieces salmon fillets
- 8 oz, peeled and deveined shrimp
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup, diced shallots
- 1/2 cup, diced red bell pepper
- 1/2 cup heavy cream
- 1 tbsp cajun seasoning
- 2 cloves, minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Sprinkle 1 tbsp Cajun seasoning evenly over 1 lb salmon fillets cut into 4 pieces and 8 oz peeled shrimp.
- Step 2: Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until melted and hot.
- Step 3: Add salmon pieces skin-side down and sear for 4 minutes until the edges are crispy. Flip and cook 3 minutes more until just cooked through. Remove salmon and keep warm.
- Step 4: In the same skillet, add 1/4 cup diced shallots and 1/2 cup diced red bell pepper. Sauté for 3 minutes until softened and fragrant.
- Step 5: Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.
- Step 6: Pour in 1/2 cup heavy cream, season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer sauce for 3-4 minutes until it thickens and coats the back of a spoon.
- Step 7: Add the shrimp to the sauce and cook for 3 minutes until pink and opaque.
- Step 8: Return salmon to the skillet, spoon sauce over the top, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cajun-Spiced Salmon and Shrimp with Red Bell Pepper Cream Sauce keto?
Yes — this recipe is tagged keto, low carb, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
