Pan-Seared Cajun Salmon with Shrimp in Red Bell Pepper Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant keto-friendly seafood dish featuring tender salmon and shrimp simmered in a rich, buttery red bell pepper cream sauce infused with shallots and Cajun spices. This seafood-inspired keto (keto, low carb) ready in about 30 minutes blends pound, cut into 4 pieces salmon fillets, peeled and deveined large shrimp, tablespoons unsalted 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 420 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.

Prep: 10 min Cook: 20 min Serves 4 Seafood cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 pound salmon fillets cut into 4 pieces and season with 1 tablespoon Cajun seasoning, salt, and black pepper. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add salmon and sear for 4 minutes on each side until golden and cooked through, then remove and keep warm.
  2. Step 2: In the same skillet, add 1/4 cup finely diced shallots and sauté over medium heat for 2 minutes until translucent. Add 1/2 cup diced red bell pepper and 2 minced garlic cloves, cooking for another 3 minutes until softened and fragrant.
  3. Step 3: Pour in 1/2 cup heavy cream and 1 tablespoon lemon juice, stirring continuously. Let the sauce simmer gently for 3-4 minutes until it thickens and coats the back of a spoon.
  4. Step 4: Add 8 peeled and deveined large shrimp to the sauce and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Return the salmon fillets to the pan to warm through for 1 minute. Sprinkle 1 tablespoon chopped fresh parsley on top before serving.

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Frequently asked questions

How long does Pan-Seared Cajun Salmon with Shrimp in Red Bell Pepper Cream Sauce take to make?

Total time is about 30 minutes (10 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 Pan-Seared Cajun Salmon with Shrimp in 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 Pan-Seared Cajun Salmon with Shrimp in 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 Pan-Seared Cajun Salmon with Shrimp in 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 Pan-Seared Cajun Salmon with Shrimp in Red Bell Pepper Cream Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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