Creamy Cajun Shrimp Rice Bowl (Printable)

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

# What You 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

# How To Make It:

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 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 sauce. Simmer for 2 minutes to meld 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 quality but comes together in under an hour on a weeknight.
  • The creamy sauce clings to every grain of rice and coats the shrimp like a warm, spicy hug.
  • You can dial the heat up or down depending on who is sitting at your table.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
02 -
  • Do not overcook the shrimp in the first sear, they will finish cooking when you return them to the sauce and nobody wants rubbery shrimp.
  • Rinse your jasmine rice until the water runs clear, or you will end up with gummy, sticky rice instead of fluffy grains.
  • Taste your Cajun seasoning before you use it, some blends are much saltier or spicier than others and you need to know what you are working with.
03 -
  • Use a large skillet so the shrimp sear instead of steam, crowding them will make them release water and you will lose that golden crust.
  • Let the rice rest covered for five minutes after cooking, this allows the steam to finish the job and makes fluffing easier.
  • Save a little pasta water, I mean rice cooking water, just kidding, but do save some chicken broth in case your sauce gets too thick and needs loosening.
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