This creamy skillet Cajun Salmon and Shrimp in Coconut Milk is so delicious and full of flavor. This is an easy recipe to make and is full of fresh healthy ingredients. You’re going to love it!
- 4 (8) oz Skinless Salmon
- 12 oz Thawed Large Peeled and Deveined Tail-Off Shrimp
- 1 Red Bell Pepper, Sliced
- 1 Orange Bell Pepper, Sliced
- A Few Sprigs of Fresh Parsley, Chopped
- A Few Sprigs of Fresh Cilantro, Chopped
- 2 Cups Fresh Kale, Chopped
- ½ A Bunch of Asparagus, Cut into large pieces
- 1 Small White Onion, Sliced
- 1 Tbsp Minced Garlic
- 1 Can of Coconut Milk
- 2 Tbsp of White Vinegar or Apple Cider Vinegar
- ½ Tsp of your fresh Haitian Seasoning Base (Epis optional)
- 4 Tbsp Olive Oil
- Your choice of rice
- 2 Tbsp Cajun Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- ½ Tsp Black Pepper
- ¼ Tsp Red Pepper Flakes
Season salmon and shrimp with Epis and spices.
In a large pan on medium heat add 2 tbsp of oil, garlic, and sliced onions and saute for 1 minute.
Add the salmon to the pan and sear (about 5 min each side).The garlic may brown as it cooks, that’s okay. Flip the salmon and scoop the onions on top of the other side so they don’t blacken too much. Once the onions and salmon are cooked remove it from the pan and set aside.
Next, Add 2 tbsp of olive oil to the pan.
Add the shrimp to the pan and saute for 5 minutes.
Add the sliced red bell pepper, orange bell pepper, kale and asparagus to the shrimp and sauté for 2-3 minutes.
Pour in the can of coconut milk.
Add 2 tbsp of vinegar.
Taste the coconut milk to see if any other additional seasoning needs to be added. I usually add more cajun seasoning and red pepper flakes.
Add in the chopped parsley and cilantro and let simmer for 10 minutes.
After 10 minutes add the salmon and onions back to the pan and cover for an additional 10 minutes.
Once finished, drizzle the sauce over the salmon and your favorite rice. I like this dish with either jasmine or white rice.