Creamy Cajun Shrimp Rice Bowl (Print)

Succulent shrimp coated in spicy Cajun cream sauce atop fragrant jasmine rice for a comforting, flavor-packed meal.

# Components:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Rice

04 - 1 cup jasmine rice
05 - 2 cups water
06 - 1/2 teaspoon salt

→ Cajun Cream Sauce

07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 red bell pepper, diced
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1 teaspoon Cajun seasoning
14 - 1/4 teaspoon smoked paprika
15 - 1/4 teaspoon black pepper
16 - 1/4 teaspoon salt, or to taste
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - 1/2 lemon, juiced

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Toss shrimp with Cajun seasoning in a mixing bowl until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium and melt butter. Add onion and bell pepper, sauté for 3 to 4 minutes until softened. Stir in garlic and cook for 30 seconds.
05 - Pour in heavy cream and chicken broth. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer, stirring often, for 3 to 4 minutes until slightly thickened.
06 - Stir in Parmesan cheese and chopped parsley. Add lemon juice. Return cooked shrimp to the skillet and toss to coat in sauce. Simmer for 2 minutes to combine flavors.
07 - Divide jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in less time than it takes to decide on takeout.
  • The creamy sauce is rich enough to feel indulgent but balanced with just enough spice to keep things interesting.
  • You can adjust the heat level without losing flavor, so everyone at the table stays happy.
  • Leftovers reheat beautifully, and the rice soaks up even more of that smoky, garlicky goodness overnight.
02 -
  • Do not skip patting the shrimp dry before seasoning, wet shrimp will steam instead of sear and you will lose that golden crust.
  • Add the garlic after the onions and peppers have softened, not at the same time, or it will burn and turn bitter before the vegetables are ready.
  • Let the sauce simmer gently instead of boiling hard, or the cream may break and turn grainy instead of silky.
  • Taste the sauce before adding the shrimp back in, this is your last chance to adjust salt, heat, or acid before serving.
03 -
  • Use a large skillet so the shrimp can spread out in a single layer, crowding them will make them steam instead of sear.
  • Let the rice rest covered for 5 minutes after cooking, this final steam makes it fluffier and easier to fluff with a fork.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • If you want extra veggies, stir in a handful of fresh spinach or diced zucchini when you add the cream, they'll wilt right into the sauce.
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