Save The smell of butter hitting a hot skillet always pulls me back into the moment. I was standing in my narrow apartment kitchen on a rainy Thursday, craving something bold and warming without the fuss of a restaurant. A bag of shrimp sat thawing in the sink, jasmine rice in the cupboard, and a little jar of Cajun seasoning I'd bought on a whim months earlier. I tossed it all together with cream and suddenly had a bowl that tasted like I'd ordered takeout from a place that actually cared.
I made this for my sister when she visited last spring, doubling the recipe without thinking it through. We ended up with so much creamy sauce that we soaked it up with crusty bread, laughing as we scraped the skillet clean. She texted me two days later asking for the recipe, which made me realize I'd been winging it the whole time. Now it's written down, tweaked just enough to be repeatable, and it still feels like that spontaneous, satisfying night.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and pat them dry before seasoning so the Cajun spice actually sticks.
- Cajun seasoning: This is your flavor backbone, so use a blend you trust or make your own with paprika, cayenne, garlic powder, and thyme.
- Olive oil: Just enough to get a quick sear on the shrimp without making them greasy.
- Jasmine rice: The subtle floral aroma pairs beautifully with bold, creamy sauces, and it cooks up fluffy if you rinse it well.
- Water and salt: Simple rice needs simple treatment, just a pinch of salt and a tight fitting lid.
- Unsalted butter: Melts into the base of the sauce and adds richness without overpowering the spice.
- Yellow onion: Finely chopped so it melts into the sauce and adds a gentle sweetness.
- Garlic: Minced fresh, never jarred, because those 30 seconds of bloom in the pan are everything.
- Red bell pepper: Adds color, a little crunch, and a hint of natural sweetness that balances the heat.
- Heavy cream: This is what makes the sauce luxurious and silky, coating the shrimp like a warm hug.
- Low sodium chicken broth: Thins the cream just enough and adds savory depth without making it soup.
- Smoked paprika: A whisper of smoke that makes the whole dish feel like it came off a Louisiana stove.
- Black pepper and salt: Season as you go, tasting the sauce before you add the shrimp back in.
- Parmesan cheese: Grate it fresh for the best melt and a nutty, salty finish.
- Fresh parsley: Brightens the richness and makes the bowl look like you meant it.
- Lemon juice: A squeeze at the end wakes up all the flavors and cuts through the cream.
Instructions
- Start the rice:
- Rinse the jasmine rice under cold water until it runs clear, which removes excess starch and keeps it fluffy. Combine it with water and salt in a medium saucepan, bring to a boil, then cover tightly, lower the heat, and let it simmer undisturbed for 15 minutes before fluffing with a fork.
- Season the shrimp:
- While the rice cooks, toss the shrimp with Cajun seasoning in a bowl, making sure every piece is coated. This step takes seconds but builds all the flavor.
- Sear the shrimp:
- Heat olive oil in a large skillet over medium high heat and add the shrimp in a single layer. Cook for 1 to 2 minutes per side until they turn pink and opaque, then transfer them to a plate so they don't overcook.
- Build the sauce base:
- Lower the heat to medium, melt butter in the same skillet, then add the onion and bell pepper. Sauté for 3 to 4 minutes until softened, then stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the cream and broth:
- Pour in the heavy cream and chicken broth, then sprinkle in the Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer, stirring often, and let it thicken slightly for 3 to 4 minutes.
- Finish the sauce:
- Stir in the grated Parmesan and chopped parsley, then add the lemon juice. Return the cooked shrimp to the skillet, toss to coat, and let everything simmer together for 2 minutes so the flavors marry.
- Serve:
- Divide the jasmine rice among bowls and spoon the creamy Cajun shrimp and sauce generously over the top. Garnish with extra parsley if you have it.
Save The first time I served this to friends, one of them scraped the bowl clean and asked if I'd gone to culinary school. I hadn't, but I did learn that a little cream, the right spice, and fresh shrimp can make you feel like a much better cook than you actually are. That night, with empty bowls and full bellies, this recipe earned a permanent spot in my rotation.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days, keeping the rice and shrimp sauce together or separate depending on your preference. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring often so the shrimp stay tender. Microwaving works in a pinch, but use 50 percent power and stir every 30 seconds to avoid turning the shrimp rubbery.
Ways to Make It Your Own
Swap the shrimp for chicken thighs cut into bite sized pieces, seasoning and searing them the same way for a different protein with just as much flavor. Add a handful of fresh spinach or diced zucchini to the sauce while it simmers if you want more vegetables without changing the character of the dish. For a lighter version, use half and half instead of heavy cream, though the sauce will be thinner and less rich. If you love heat, add a pinch of cayenne or a diced jalapeño when you sauté the onion and pepper.
Serving Suggestions
This bowl is filling enough to stand alone, but a simple green salad with a tart vinaigrette cuts through the richness beautifully. Crusty French bread or garlic bread on the side turns it into a full dinner spread, perfect for soaking up every last bit of sauce. If you are feeding a crowd, set out the rice, shrimp, and sauce separately so people can build their own bowls and control their portions.
- Pour a crisp Sauvignon Blanc or a cold lager to balance the creamy, spiced flavors.
- Finish with a scoop of lemon sorbet or fresh berries if you want something light and refreshing after.
- Leftovers also make an excellent next day lunch, reheated gently or even eaten cold straight from the container.
Save This is the kind of recipe that makes weeknight cooking feel like an event, the kind you will want to make again and again. It is comforting, bold, and just messy enough to remind you that the best meals are the ones you dive into without hesitation.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw completely and pat dry before seasoning to ensure proper browning and even cooking.
- → How do I adjust the spice level?
Control heat by adjusting the Cajun seasoning amount. Start with less and add gradually. You can also reduce smoked paprika or omit it entirely for milder flavor.
- → What's the best way to cook jasmine rice?
Rinse rice under cold water until clear to remove excess starch. Use a 1:2 rice-to-water ratio. Simmer covered for 15 minutes, then let stand covered for 5 minutes before fluffing.
- → Can I prepare this dish ahead of time?
Cook rice and shrimp separately in advance. Store in airtight containers. Reheat gently and prepare the cream sauce fresh for best flavor and texture.
- → What are good substitutes for heavy cream?
Half-and-half creates a lighter sauce with similar richness. Greek yogurt mixed with a bit of cornstarch works well for dairy-free options. Both require careful heating to prevent curdling.
- → How do I store leftovers?
Store in separate airtight containers for up to 3 days. Reheat shrimp and sauce gently over low heat. Rice stores separately and can be reheated with a splash of water.