Mediterranean Cajun Salmon and Shrimp with Creamy Mashed Potatoes
This Mediterranean Cajun Salmon and Shrimp with Creamy Mashed Potatoes is the perfect mix of bold flavors and comfort. The Cajun seasoning adds warmth and spice to tender salmon and juicy shrimp, while the creamy mashed potatoes balance the heat with smooth, buttery richness. It’s restaurant-quality comfort food that’s easy enough for a weeknight dinner but elegant enough for guests.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For the Salmon
2 salmon fillets (about 180–200g each, skin-on)
2 tbsp olive oil
1 tsp Cajun seasoning
Salt and freshly ground black pepper
For the Shrimp
200g large shrimp, peeled and deveined
1 tbsp oil
½ tsp Cajun seasoning
1 clove garlic, minced
Squeeze of lemon juice
For the Cajun Cream Sauce
1 tbsp olive oil
2 cloves garlic, minced
250ml heavy cream
50g grated Parmesan cheese
1 tsp Cajun seasoning
Salt and pepper to taste
1 tbsp chopped parsley (for garnish)
For the Mashed Potatoes
3 large potatoes, peeled and cut into chunks
3 tbsp olive oil
80ml warm milk or cream
Salt and black pepper to taste
Instructions
Prepare the Mashed Potatoes:
Place potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with olive oil and warm milk (or cream). Season with salt and pepper to taste. Cover and keep warm.
Cook the Salmon:
Pat salmon fillets dry and season both sides with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes, then flip and cook another 3–4 minutes until golden and just cooked through. Remove and set aside.
Cook the Shrimp:
In the same pan, add 1 tbsp oil and minced garlic. Sauté for 30 seconds, then add shrimp and Cajun seasoning. Cook for 1–2 minutes per side until pink. Squeeze in a bit of lemon juice and remove from pan.
Make the Cajun Cream Sauce:
In the same pan, add 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Stir in heavy cream, Parmesan, and Cajun seasoning. Simmer gently for 3–4 minutes until slightly thickened. Season with salt and pepper.
Combine and Serve:
Return the salmon and shrimp to the pan, spooning the sauce over them. Simmer for 1–2 minutes to coat well. Serve over a bed of creamy mashed potatoes and garnish with chopped parsley.
Tips
Use skin-on salmon: It helps the fillet stay moist and adds crispy texture when seared properly.
Don’t overcook: Salmon should flake easily, and shrimp should be opaque but tender.
Control your heat: Cajun seasoning can vary in spice level. Adjust to taste before adding to the sauce.
Deglaze for flavor: After cooking the seafood, scrape the browned bits in the pan before making the sauce — they add rich flavor.
Warm milk matters: Adding warm milk to mashed potatoes makes them creamier and prevents gumminess.
Consistency check: If the sauce thickens too much, loosen it with a splash of milk or broth.
Garnish with freshness: A bit of parsley or even a squeeze of lemon brightens the entire dish.
Serve immediately: The creamy sauce thickens quickly as it cools.
Variations
Mediterranean Herb Version: Add oregano, thyme, or basil to the Cajun cream sauce for a herby twist.
Garlic Butter Option: Swap the Cajun sauce for a garlic butter cream with lemon zest.
Lighter Version: Use half cream and half milk, or replace cream with Greek yogurt (added off heat).
Spicy Upgrade: Add a pinch of red chili flakes or smoked paprika to the sauce for extra heat.
Cheesy Mash: Mix in feta or Parmesan into the mashed potatoes for added richness.
Vegetable Add-In: Serve with sautéed spinach, roasted bell peppers, or asparagus on the side.
Air Fryer Salmon: Air fry salmon at 200°C (390°F) for 8–10 minutes for a crisp, lighter texture.
Pasta Base: Replace mashed potatoes with penne or fettuccine for a creamy Cajun seafood pasta.
Q&A
Q: Can I use frozen salmon and shrimp?
A: Yes, just thaw them completely and pat dry to remove excess water before seasoning.
Q: What’s the best Cajun seasoning to use?
A: Look for blends with paprika, garlic, onion, oregano, cayenne, and black pepper. Homemade versions are great too.
Q: Can I make the sauce ahead of time?
A: It’s best made fresh, but you can prepare it earlier and gently reheat over low heat before serving.
Q: How do I make it dairy-free?
A: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Q: What can I serve with it besides mashed potatoes?
A: Try couscous, quinoa, or roasted vegetables for a lighter side.
Q: How do I prevent the sauce from curdling?
A: Don’t let the cream boil hard — simmer gently and stir often.
Q: Can I bake the whole dish together?
A: Yes. Layer cooked mashed potatoes in a baking dish, top with salmon, shrimp, and sauce, then bake at 375°F (190°C) for 10 minutes.
Nutrition
(Per Serving, Approximate)
Calories: 620
Protein: 45g
Fat: 40g
Carbohydrates: 25g
Sugar: 3g
Fiber: 2g
Sodium: 550mg
Conclusion
Mediterranean Cajun Salmon and Shrimp with Creamy Mashed Potatoes brings together comfort and spice in one satisfying dish. The velvety potatoes anchor the meal, while the Cajun cream sauce gives the seafood a rich, zesty coating. It’s balanced, flavorful, and simple to make — a true Mediterranean-inspired indulgence for any night of the week.