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Skip the restaurant—this Applebee’s Bourbon Street Chicken and Shrimp copycat recipe brings the same creamy, spicy one-pan magic straight to your kitchen. This copycat version nails the crispy chicken and shrimp, swirled with a tangy, cheesy sauce that's impossible to resist.
I've perfected the breading technique and sauce consistency after multiple test batches—no shortcuts here.
The secret lies in two key steps: frying the chicken and shrimp to a golden finish, then simmering them in a rich, slightly spicy cream sauce until everything melts together. The dish stays moist and flavorful, with that signature cheesy swirl that makes it feel like a restaurant meal.
This method works for both stovetop and oven cooking, giving you flexibility depending on your kitchen setup.
What you'll end up with is a dish that looks and tastes just like the Applebee's original—crispy, tender, and covered in that velvety sauce. The combination of chicken and shrimp makes it hearty enough for a main course while still feeling light and satisfying.
Serve it with fries or a fresh salad for the full restaurant experience.
This recipe delivers restaurant-quality results without the wait or markup. The instructions are clear enough for beginners but precise enough for experienced cooks to follow. Let's get cooking—your taste buds will thank you.
Ingredients for applebee's bourbon street chicken and shrimp copycat
Pantry staples plus a few key ingredients for that signature creamy, spicy copycat magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tail-on for presentation |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading, sifted |
| Yellow Cornmeal 🌽 | ½ cup | For extra crunch |
| Cajun Seasoning 🌶️ | 2 tbsp | Store-bought or homemade |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Shredded Cheddar Cheese 🧀 | 1 cup | Medium sharp cheddar |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Hot Sauce 🔥 | 1 tbsp | Louisiana or Crystal preferred |
The breading is where the magic happens. Grab Cajun seasoning from the spice aisle—Tony Chachere's or McCormick are solid choices. For the cornmeal, Bob's Red Mill is my go-to, but any yellow cornmeal works. The shrimp should be tail-on (that's what makes it look restaurant-worthy) and fresh or frozen thawed. Chicken thighs are better than breasts here—they stay juicier even after frying. If you're short on time, pre-cut frozen shrimp from Trader Joe's saves prep work. Just make sure they're fully thawed before breading.
No Cajun seasoning? Mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp dried oregano, and 1/2 tsp thyme. Heavy cream too rich? Swap for half-and-half—it'll still taste amazing, just slightly lighter. The cheese is non-negotiable for that signature swirl—medium sharp cheddar melts best. No hot sauce? A dash of cayenne plus a splash of Worcestershire sauce gets you close. The garlic? Fresh is best, but if you're in a pinch, garlic powder at double the amount works in a bind.
This dish reheats beautifully—just add a splash of broth or water to keep it moist. Keeps for 3-4 days in the fridge, but honestly, it disappears faster than that. For leftovers, cover tightly with foil to keep the breading crispy. Freezes for up to 2 months if you're planning ahead. The sauce thickens when chilled, so stir in a splash of warm water when reheating. Serve with crusty bread or fries to soak up every last bit of that creamy goodness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub three pots—just flour, cornmeal, and Cajun seasoning on the chicken and shrimp, then a quick sear. The sheet pan does all the work while I toss a side salad or open a bottle of wine.
- Crispy-Creamy Obsession: That first bite—crunchy cornmeal crust giving way to juicy, spiced meat—is what makes me reach for this every time. Honestly, the shrimp soaks up the Cajun blend so well, it tastes like it’s been marinating for hours.
- Tailgate or Tuesday: Between us, this is my go-to for game days and lazy nights. Double the batch for a crowd, or halve it for a cozy dinner—it’s just as good reheated (yes, even on a Tuesday night) as it is fresh out of the oven.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch farther than you’d think, especially when paired with rice or roasted veggies. I’ve fed four people for under $20, and the leftovers? Still disappear faster than I can say “second helping.”
Step-by-step instructions for Applebee's bourbon street chicken and shrimp copycat recipe
Here's how to recreate that signature spicy, creamy, one-pan masterpiece at home.
Prepare the Crispy Breading
In a large bowl, combine the 1.5 cups all-purpose flour, 0.5 cup yellow cornmeal, 2 tablespoons Cajun seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Whisk until completely blended and no dry spots remain. This dry mix is what gives the dish its signature crunch and spicy kick.
Cut the 1.5 pounds boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels. The drier the chicken, the better the breading will adhere and crisp up. Working in batches, toss each piece in the flour mixture until fully coated, pressing gently to help the seasoning stick. Set aside on a plate while you prepare the shrimp.
Bread and Fry the Chicken and Shrimp
Heat 3 cups vegetable oil in a large skillet over medium heat until it reaches 350°F on a thermometer. While the oil heats, dip each of the 1.5 pounds large shrimp (peeled and deveined, tail-on) into the flour mixture, shaking off any excess. Fry the shrimp first for 2-3 minutes until they turn pink and float to the surface. Remove with a slotted spoon and set aside on paper towels.
Working in batches to avoid crowding, carefully lower the breaded chicken pieces into the hot oil. Fry for 4-5 minutes until golden brown and cooked through, flipping once halfway. The chicken is ready when it reaches an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain excess oil. Keep both chicken and shrimp warm while you prepare the sauce.
Make the Spicy Creamy Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the 4 tablespoons butter over medium heat. Add the 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Pour in the 1 cup heavy cream and 0.5 cup chicken broth, stirring constantly. Bring to a gentle simmer and let cook for 3-4 minutes until slightly thickened.
Reduce heat to low and stir in the 1 cup shredded cheddar cheese until completely melted and smooth. Add the 1 tablespoon lemon juice and 1 tablespoon hot sauce, stirring well to combine. Taste and adjust seasoning if needed—you want a balance of spicy, tangy, and creamy. The sauce should coat the back of a spoon and be thick enough to cling to the chicken and shrimp.
Combine and Create the Cheese Swirls
Return the fried chicken and shrimp to the skillet with the sauce. Stir gently to coat everything evenly. Let the mixture simmer together for 2-3 minutes to heat through and allow the flavors to meld. Here's where the magic happens: using a spoon, create swirls in the sauce by dragging it through the chicken and shrimp mixture. This creates those signature cheese swirls that make the dish so appealing.
For an extra touch, sprinkle additional shredded cheddar cheese on top and let it melt slightly from the residual heat. Serve immediately while the chicken and shrimp are still crispy and the sauce is hot. This dish is best enjoyed straight from the pan—every bite delivers that perfect combination of crispy, creamy, and spicy flavors.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Pat Dry First: DESCRIPTION: Chicken thighs and shrimp need that crust to stick, but moisture is the enemy. Grab paper towels and really dry them—no wet spots—before dredging in flour. I used to skip this and ended up with a sad, uneven coating that fell off mid-fry.
- Double-Dredge for Crunch: DESCRIPTION: Flour → cornmeal → Cajun seasoning is the basic order, but here’s the trick: dip the shrimp and chicken in beaten egg twice between dredges. The extra layer makes that golden, shatterable crust you crave. (Yes, it’s messy, but it’s worth it.)
- Fry in Batches: DESCRIPTION: Overcrowding the pan drops the oil temperature, and suddenly you’re dealing with greasy, undercooked protein instead of crispy perfection. Keep the batch size small—think 4-5 pieces at a time—and let the oil recover between drops. Your future self will thank you.
- Rest Before Serving: DESCRIPTION: That crust is glorious, but if you cut into the chicken or shrimp right away, it’ll turn soggy. Give it 5 minutes on a wire rack (or even a clean towel) to let the juices redistribute. I know, waiting kills the vibe, but it’s the difference between "good" and "restaurant-quality."
Essential equipment for great applebee's bourbon street chicken and shrimp copycat
Deep Fryer Essentials
The deep fryer is your best friend for this recipe—it keeps oil temperature consistent and makes frying safer. I use a Cuisinart CPD-600 because it holds 3 cups of oil perfectly and maintains 350°F without fluctuations.
For budget-friendly options, the Presto 02795 works well too. Always use a thermometer (like the ThermoWorks Thermapen) to monitor oil temperature—this prevents soggy breading or undercooked protein. 🌡️
Skillet Upgrade
If you prefer stovetop frying, invest in a heavy-duty cast-iron skillet like the Lodge 10.25-inch—it retains heat beautifully and handles 3 cups of oil without warping. A nonstick skillet (such as All-Clad Stainless) is another great choice, but avoid cheap nonstick coatings that can't handle high heat.
The skillet must be large enough to avoid overcrowding, which lowers oil temperature and causes greasy breading.
Breading Tools
Two tools make breading effortless: a wire whisk (for blending dry ingredients) and a fine-mesh sieve (to dust excess flour off breaded pieces). I also keep paper towels and a slotted spoon within arm's reach—these help drain excess oil after frying.
For extra crunch, I toss the breaded chicken and shrimp in a second bowl of cornmeal before frying, using my hands to press it gently into the coating.
Sauce Thickening
The sauce relies on cornstarch slurry for that perfect consistency—mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce at the end. If you don’t have cornstarch, 1 teaspoon flour works in a pinch.
A wooden spoon is ideal for stirring (it won’t scratch your skillet), and a small whisk helps create those signature cheese swirls. For extra richness, I add 1 tablespoon butter at the very end while swirling. 💛
Temperature Control
Never skip the instant-read thermometer—it’s the only way to ensure your chicken reaches 165°F and shrimp hits 145°F. I place the thermometer probe in the thickest piece of chicken for 15 seconds to get an accurate reading.
For the sauce, keep it at a gentle simmer (small bubbles) to prevent curdling. If the sauce thickens too quickly, remove it from heat and let it cool slightly before adding more liquid.
Serving Gear
Presentation matters! Use a large serving spoon (like the OXO Good Grips) to plate the dish directly from the skillet. For extra flair, I garnish with fresh parsley and a lemon wedge on the side.
If serving with fries, keep them warm in a wire cooling rack placed over a baking sheet—this prevents sogginess. A small bowl of hot sauce on the table lets guests adjust spice levels to their taste. ✨
Nutrition facts
Frequently asked questions
Can I make this dish without frying?
Yes! For an oven-baked version, coat the chicken and shrimp in the breading, then bake at 400°F for 15-18 minutes on a wire rack set over a baking sheet. The sauce can be made separately and poured over the baked proteins. The texture will be slightly different (less crispy), but still delicious.
How do I adjust the spice level?
Start with the full 1 tablespoon of hot sauce, then taste before serving. For milder heat, reduce to ½ teaspoon cayenne and skip the hot sauce. If you love spice, add an extra ½ teaspoon of cayenne or a dash of red pepper flakes to the breading.
Can I use chicken breasts instead of thighs?
Chicken breasts work, but they require extra care to stay moist. Cut them into ½-inch pieces and pound them to an even thickness. Fry for only 3-4 minutes total (they cook faster than thighs) and keep the heat at 325°F instead of 350°F to prevent drying out.
Why did my sauce separate?
Sauce separation usually happens from too much heat or stirring too vigorously. Keep the sauce at a gentle simmer (small bubbles), and avoid boiling. If it separates, whisk in 1 tablespoon cold water or heavy cream to restore smoothness.
What sides pair best with this dish?
The classic pairing is crispy fries or a fresh green salad. For extra flair, try creamy mac and cheese or cornbread. The spicy, creamy flavors balance perfectly with lighter sides like roasted vegetables or coleslaw.