Garlic Butter Shrimp & Cajun Salmon Alfredo – High Protein Meal Prep

High Protein meal prep

Every time I go to an Italian restaurant, I order Alfredo. But after two bites, I always get sick of it. Maybe it’s because I’m from Louisiana, and dishes that lack a bit of a kick just leave me wanting more. The Alfredo I’m used to has that extra Cajun flavor, which keeps me interested!

Since I grew up in Hawaii and moved to Louisiana, I decided to combine the best of both worlds. I made garlic shrimp, a popular local dish in Hawaii that you can find at many food trucks. It’s so easy to make and packed with a garlic and buttery flavor. It’s often served over rice, but instead I paired it with alfredo. For the Cajun salmon, I threw it in the air fryer while making the shrimp. It is quick and easy, all you need is olive oil, cajun seasoning, and brown sugar. Toss it all together, put it in the air fryer, and you’re done! 

For the alfredo, it is a creamy, butter sauce with a hint of garlic, topped with cajun seasoning because a little kick is essential! 

Notes:

• Raw Shrimp: In Hawaii, shrimp is often served with the shell on, but for this recipe, use peeled and deveined shrimp to make meal prep easier.

• Garlic: You’ll need a lot of garlic for this—about one whole head. Trust me, it’s worth it.

• Mochiko Flour: I used mochiko (glutinous rice) flour for a unique flavor, but you can substitute it 1:1 with all-purpose flour. Mochiko is also gluten-free, which is great if you want to keep this dish gluten-free. The flour helps the garlic butter stick to the shrimp.

• Parmesan: Use freshly grated Parmesan. Avoid the pre-grated kind in the green can, as it contains anti-caking agents that can cause your sauce to thicken too much or even seize up.

Cajun Seasoning: I love using Slap Ya Mama or Tony’s, but feel free to use your favorite Cajun seasoning or make your own.

Tips & Tricks:

• Avoid Burning Garlic: Remove the garlic butter from the pan before cooking the shrimp to prevent the garlic from burning.

• Dry the Shrimp: Make sure the shrimp are dry before tossing them in the flour mixture. This ensures a crispy coating instead of a clumpy mess.

• Don’t Overcrowd the Pan: Lay the shrimp in a single layer to allow them to crisp up. Overcrowding will cause them to steam, preventing a crispy outer layer.

Garlic Shrimp Recipe

Ingredients:

• 1 lb shrimp

• 3 Tbsp mochiko flour (or all-purpose flour)

• ½ Tbsp paprika

• 1 tsp cayenne pepper

• 1 ½ tsp salt

• 1 head garlic, minced

• 6 Tbsp butter

• 2 Tbsp olive oil

• ½ lemon

Instructions:

1. Pat the shrimp dry with a paper towel.

2. In a large bowl, combine mochiko flour, paprika, cayenne pepper, and salt. Toss the shrimp in the mixture until evenly coated.

3. In a large pan, melt the butter over medium heat. Add the minced garlic and cook until golden brown (about 4 minutes). Set aside the garlic butter.

4. Add olive oil to the pan. Once heated, add the shrimp in a single layer. Cook for about 2 minutes on each side, until crispy and golden.

Pour the garlic butter back into the pan and mix it with the shrimp for an additional minute. Squeeze the lemon over the shrimp to enhance the flavor.

Air Fryer Cajun Salmon Recipe

Ingredients:

• 2 Tbsp Cajun seasoning

• 2 tsp brown sugar

• 2 Tbsp olive oil

• 4 (6 oz) salmon filets

Instructions:

1. Preheat the air fryer to 390°F.

2. Coat the salmon filets with olive oil.

3. In a small bowl, mix the Cajun seasoning and brown sugar.

4. Pat the salmon dry with a paper towel, then rub the seasoning mixture all over the filets.

5. Coat the air fryer basket with olive oil to prevent sticking. Place the salmon filets in the air fryer and cook for 8-10 minutes.

6. Let the salmon rest for a few minutes before serving.

Alfredo Recipe

Ingredients:

• 4 Tbsp butter

• 2 Tbsp olive oil

• 4 garlic cloves, minced

• 2 cups heavy cream

• ¼ tsp black pepper

• ¼ tsp Cajun seasoning

• ½ cup freshly grated Parmesan

• ¾ cup mozzarella cheese, grated

• 12 oz linguine pasta

• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, melt the butter with the olive oil over medium-low heat.

2. Add the garlic, cream, black pepper, and Cajun seasoning. Bring the mixture to a simmer, stirring often.

3. Add the Parmesan and simmer for about 8 minutes until the sauce thickens and becomes smooth.

4. Stir in the mozzarella until melted and combined. Stir often to prevent the sauce from burning.

5. Meanwhile, cook the linguine according to the package instructions. Reserve ¼ cup of pasta water before draining.

6. Add the drained pasta to the sauce, gradually stirring in the reserved pasta water until the noodles are evenly coated.

 

This garlic butter shrimp & Cajun Salmon Alfredo is high in protein and great for meal prep.

Let me know if you enjoyed it!