Creamy Cajun Shrimp Rice Bowl (Print Version)

Succulent shrimp coated in spicy Cajun cream sauce served atop fragrant jasmine rice. Quick, comforting, and bursting with flavor.

# What You’ll Need:

→ 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
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - Juice of 1/2 lemon

# Step-by-Step:

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 - While rice cooks, toss shrimp with Cajun seasoning in a 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 shrimp 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 the 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 Tips:

01 -
  • It tastes like restaurant luxury but comes together in the time it takes to watch a sitcom episode.
  • The Cajun spice gives just enough kick without scaring off anyone at the table.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle in.
  • You only need one skillet and one pot, which means less time scrubbing and more time eating.
02 -
  • Dont skip rinsing the rice, I learned this the hard way when my first batch turned into a sticky clump that wouldnt fluff no matter how much I tried.
  • Pull the shrimp from the heat when theyre just barely pink, they finish cooking in the sauce and overcooked shrimp are rubbery and sad.
  • Let the garlic bloom for only 30 seconds, any longer and it turns bitter and the whole sauce tastes burnt.
  • Stir the Parmesan in off the heat or on very low, high heat can make it clump instead of melt smoothly into the cream.
03 -
  • Use a large enough skillet so the shrimp sear instead of steam, crowding the pan makes them soggy.
  • Taste the sauce before adding the shrimp back in, this is your last chance to adjust the salt and spice level.
  • Let the rice rest covered for five minutes after cooking, it finishes steaming and the grains firm up just right.
  • Save a little pasta water, just kidding, but a splash of the starchy rice water can help loosen the sauce if it gets too thick.
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