I love a meal that shows care with little fuss. I call this one Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans: A Flavor-Packed Dinner to Impress because it brings bold spice, rich sauce, and simple sides to one pan of happiness. I use this recipe when I want to make a dinner that feels special and still comes together fast.
Dad James loved spice, Mom Eva liked the sauce, and Sister Jennifer asked for seconds. I made this for them many times and I still smile when I cook it.
Your Ingredients List
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each), skin on or off depending on preference
- 2 tablespoons Cajun seasoning: A blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano for bold, spicy flavor.
- 1 tablespoon olive oil: For searing the shrimp and salmon.
- 1 tablespoon butter: To add flavor when cooking the seafood.
- 1 tablespoon butter: For sautéing garlic and creating the base for the cream sauce.
- 3 cloves garlic, minced: Fresh garlic brings an aromatic base to the sauce.
- 1 cup heavy cream: For a rich, velvety texture.
- 1/4 cup chicken broth: To thin the sauce slightly and enhance the flavor.
- 1 teaspoon Dijon mustard: Adds a tangy flavor that complements the creaminess.
- 1/4 teaspoon salt: To taste.
- 1/4 teaspoon freshly ground black pepper: To taste.
- 1/4 teaspoon smoked paprika: For a smoky depth to the sauce.
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk: For a smooth, creamy consistency.
- 1/4 cup butter: To add richness and flavor to the mashed potatoes.
- Salt and pepper: To taste.
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter: To sauté the green beans.
- 2 cloves garlic, minced: For flavor.
- 1/4 teaspoon red pepper flakes (optional): For a little extra heat and flavor.
- Salt and pepper: To taste.
My Go-To Equipment
I keep a few tools close when I make this. I use a large heavy pot for the potatoes. I use a wide skillet that holds the shrimp and salmon without crowding. I grab a potato masher or a hand mixer for smooth mash. I also like tongs for flipping fish and a slotted spoon for the green beans. A good thermometer helps if you want perfect salmon every time.
I often tell readers to have a plate ready for resting the seafood. It saves time. If you want ideas for sides with a bit more comfort, try my country ranch green beans and potatoes with bacon for a heartier green bean side.
The Simple Steps to Follow
- Peel and cut the russet potatoes into even chunks.
- Add potatoes to a large pot and cover with salted water.
- Bring the pot to a boil over high heat.
- Cook potatoes 15 to 20 minutes until fork tender.
- Drain potatoes and return them to the pot.
- Mash potatoes until smooth with a masher or hand mixer.
- Stir in butter and milk until creamy.
- Season mashed potatoes with salt and pepper and keep warm.
- Pat shrimp and salmon dry with paper towels.
- Season both sides of seafood with Cajun seasoning.
- Heat olive oil in a large skillet over medium high heat.
- Cook shrimp 2 to 3 minutes per side until pink, then remove.
- Add butter to the skillet and melt.
- Cook salmon 4 to 5 minutes per side until it flakes, then remove.
- Melt 1 tablespoon butter in the same skillet over medium heat.
- Add minced garlic and sauté 1 to 2 minutes until fragrant.
- Pour in heavy cream and chicken broth to the skillet.
- Stir in Dijon, salt, pepper, and smoked paprika.
- Bring sauce to a simmer and cook 4 to 5 minutes to thicken.
- Taste and adjust salt or broth for desired consistency.
- Return shrimp and salmon to the skillet and spoon sauce over them.
- Simmer seafood in the sauce 2 to 3 minutes to meld flavors.
- Bring a pot of salted water to a boil for the green beans.
- Blanch green beans 3 to 4 minutes until tender crisp, then drain.
- Melt butter in a clean skillet over medium heat.
- Add minced garlic and red pepper flakes and cook 1 to 2 minutes.
- Toss green beans in the butter and sauté 3 to 4 minutes until slightly caramelized.
- Season green beans with salt and pepper.
- Plate mashed potatoes, top with salmon and a few shrimp.
- Spoon garlic cream sauce over seafood and potatoes.
- Add green beans to the side and garnish with lemon or herbs.
- Serve right away and enjoy.
Healthy Twists on a Classic
I like to trim calories and keep the taste. I swap half and half for heavy cream when I want a lighter sauce. I steam the green beans instead of sautéing to cut butter. I sometimes use Yukon gold potatoes for a smoother mash with less milk. For a spice tweak, use less Cajun seasoning and add a squeeze of lemon to the sauce for a bright finish. If you prefer an oven route, try my take on a one pan dinner like the sheet pan chicken and sweet potatoes with broccoli and apples for a simpler weeknight swap.
Serving Suggestions From My Table
I serve this on wide, warm plates. I spoon the mashed potatoes down first so the cream sauce can spread. I place the salmon on top and tuck shrimp beside it. I put green beans on the side so they stay crisp. I like a lemon wedge and a small sprig of parsley on the fish. For bread, I offer crusty rolls to soak up the sauce. For a light wine pairing, I choose a chilled Sauvignon Blanc. For a no fuss soup to start, I often recommend a warm bowl of potato soup from my other recipes like my potato soup recipe with lentils when the night needs extra comfort.
Getting It Just Right
Cook time matters here. Do not overcook the salmon or shrimp. I pull the shrimp when they are just opaque. I stop the salmon when it flakes with a fork but still looks moist. Let the cream sauce simmer gently so it does not break. Taste the sauce before you finish. Salt and a squeeze of lemon can lift the whole dish. Keep the mashed potatoes warm under a lid so they stay fluffy.
If your sauce looks thin, simmer it a bit longer to reduce. If it is too thick, add a splash of chicken broth or milk. For even cooking, let the salmon sit at room temperature for 15 minutes before you sear it. This step helps it cook evenly. I use the stove heat I know well and move the pan to a lower flame if it gets too hot.
How to Store Leftovers
Store leftovers in shallow airtight containers. Keep the sauce with the seafood to keep flavor. Refrigerate up to three days. Reheat gently on the stove over low heat. Add a splash of milk or broth to loosen the sauce when reheating. Do not reheat seafood too long as it can dry out. For mashed potatoes, reheat with a little milk and stir until smooth. Green beans reheat well in a skillet with a touch of butter.
You can freeze the mashed potatoes for up to two months in a freezer bag. Label the containers so you know the date. I never freeze cooked fish with cream sauce. The texture changes too much. If you must freeze seafood, freeze the plain cooked fish and thaw gently before pairing with a fresh sauce.
Enjoy Every Moment
I make this recipe when I want a meal that feels like a hug. I like the mix of spice and cream. I like how fast it comes together when I plan. I hope you make it for someone you love and make new memories at your table.
A Few Common Questions
[FAQ Question 1 including the recipe name]
I often get asked how long the Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans: A Flavor-Packed Dinner to Impress takes. The full meal can take about 40 to 50 minutes from start to finish if you do steps side by side. Prep time shortens with a good mise en place.
[FAQ Question 2 including the recipe name]
People ask if they can swap the heavy cream in the Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans: A Flavor-Packed Dinner to Impress. Yes, you can use half and half or a mix of milk and a little flour to thicken, but the sauce will be lighter. Taste and adjust seasoning.
[FAQ Question 3 including the recipe name]
Another common question is how to keep the salmon moist in this Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans: A Flavor-Packed Dinner to Impress. Cook it to medium doneness and remove it from heat early. Rest it on a plate for a minute so juices settle. The sauce also helps keep it moist.
Print
Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A flavor-packed dinner featuring bold Cajun seasoning with succulent shrimp and salmon, paired with creamy mashed potatoes and sautéed green beans.
Ingredients
- 4 large shrimp, peeled and deveined
- 2 salmon fillets (6 oz each), skin on or off
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter (1 tablespoon for seafood, 1 tablespoon for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 4 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 1/4 cup butter for mashed potatoes
- Salt and pepper to taste
- 1 pound fresh green beans, trimmed
- 2 tablespoons butter for sautéing green beans
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Peel and cut the russet potatoes into even chunks.
- Add potatoes to a large pot and cover with salted water.
- Bring the pot to a boil over high heat.
- Cook potatoes for 15 to 20 minutes until fork tender.
- Drain potatoes and return them to the pot.
- Mash potatoes until smooth with a masher or hand mixer.
- Stir in butter and milk until creamy.
- Season mashed potatoes with salt and pepper and keep warm.
- Pat shrimp and salmon dry with paper towels.
- Season both sides of seafood with Cajun seasoning.
- Heat olive oil in a large skillet over medium high heat.
- Cook shrimp for 2 to 3 minutes per side until pink, then remove.
- Add butter to the skillet and melt.
- Cook salmon for 4 to 5 minutes per side until flaky, then remove.
- Melt 1 tablespoon butter in the same skillet over medium heat.
- Add minced garlic and sauté for 1 to 2 minutes until fragrant.
- Pour in heavy cream and chicken broth to the skillet.
- Stir in Dijon, salt, pepper, and smoked paprika.
- Bring sauce to a simmer and cook for 4 to 5 minutes to thicken.
- Taste and adjust salt or broth for desired consistency.
- Return shrimp and salmon to the skillet and spoon sauce over them.
- Simmer seafood in the sauce for 2 to 3 minutes to meld flavors.
- Bring a pot of salted water to a boil for the green beans.
- Blanch green beans for 3 to 4 minutes until tender crisp, then drain.
- Melt butter in a clean skillet over medium heat.
- Add minced garlic and red pepper flakes and cook for 1 to 2 minutes.
- Toss green beans in the butter and sauté for 3 to 4 minutes until slightly caramelized.
- Season green beans with salt and pepper.
- Plate mashed potatoes, top with salmon and a few shrimp.
- Spoon garlic cream sauce over seafood and potatoes.
- Add green beans to the side and garnish with lemon or herbs.
- Serve right away and enjoy.
Notes
For a lighter sauce, swap heavy cream for half and half. Store leftovers in shallow airtight containers and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Cajun shrimp, salmon, garlic cream, mashed potatoes, green beans, seafood dinner