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.

# Ingredient List:

→ 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 chopped fresh parsley
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 - 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 chopped onion and diced bell pepper, sauté for 3 to 4 minutes until softened. Stir in minced 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 meld flavors.
07 - Divide cooked jasmine rice among four bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes indulgent but comes together faster than most delivery orders.
  • The creamy, spiced sauce clings to every grain of rice and bite of shrimp without feeling heavy.
  • You can dial the heat up or down depending on your mood or who you are feeding.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip rinsing the rice, or you will end up with a gummy, sticky mess instead of fluffy grains.
  • Pull the shrimp from the skillet as soon as they turn opaque, because they finish cooking in the residual heat and you do not want rubbery shrimp.
  • Taste the sauce before adding the shrimp back in, because Cajun seasonings vary wildly in salt and heat.
  • If the sauce looks too thick, add a splash more broth, and if it is too thin, let it simmer another minute or two.
03 -
  • Use a heavy bottomed skillet to prevent hot spots that can burn the garlic or scorch the cream.
  • Grate your own Parmesan instead of using pre grated, because the texture is smoother and it melts into the sauce without clumping.
  • If your Cajun seasoning is old or bland, bloom it in the butter for 30 seconds before adding the liquids to wake up the spices.
  • Keep a little extra broth on hand in case the sauce reduces too much, so you can adjust the consistency at the last minute.
Go Back