Creamy Cajun Shrimp & Crispy Fish Fillets

Shopping list

• 4 fillets white fish fillets — (cod, haddock, or tilapia)

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• 1 cup all-purpose flour

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• 2 eggs large eggs — beaten

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• 1.5 cups seasoned breadcrumbs or panko

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• 1 tsp paprika

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• 1 tsp garlic powder

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• 0.5 tsp onion powder

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• salt — to taste

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• black pepper — to taste

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• vegetable oil — for frying

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• 1 lb large shrimp — peeled and deveined

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• 2 tbsp butter

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• 1 tbsp olive oil

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• 4 garlic cloves — minced

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• 1 tsp Cajun seasoning

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• 0.5 tsp smoked paprika

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• 1 cup heavy cream

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• 0.5 cup chicken broth

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• 0.5 cup freshly grated Parmesan cheese

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• 1 tsp lemon juice

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• 2 tbsp fresh parsley — chopped

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• salt — to taste

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• black pepper — to taste

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Step by step

1. 1

   Season the fish with salt, pepper, paprika, garlic powder, and onion powder. Coat each fillet in flour, dip into beaten eggs, then cover with breadcrumbs.

2. 2

   Heat oil in a large skillet over medium heat and fry the fish for 3– 4 minutes per side until crisp and golden brown. Transfer to a paper towel-lined plate.

3. 3

   In another skillet, heat butter and olive oil. Sauté the garlic until fragrant, then season the shrimp with Cajun seasoning and smoked paprika.

4. 4

   Cook for 1– 2 minutes per side until pink and tender.

5. 5

   Stir the chicken broth, heavy cream, Parmesan, and lemon juice into the shrimp skillet. Simmer until the sauce becomes smooth and velvety, then return the shrimp to coat evenly.