Creamy Cajun Shrimp Rice Bowl (Printable)

Tender shrimp coated in creamy Cajun sauce atop fragrant jasmine rice. A flavor-packed, easy-to-make comfort meal.

# What You'll Need:

→ Shrimp

01 - 1 lb 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 - 1/2 lemon, juiced

# Method:

01 - Rinse jasmine rice under cold running 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 garlic and cook for 30 seconds until fragrant.
05 - Pour heavy cream and chicken broth into the skillet. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer, stirring often, for 3 to 4 minutes until sauce slightly thickens.
06 - Stir in Parmesan cheese and fresh parsley. Add lemon juice and return cooked shrimp to the skillet. Toss to coat evenly in sauce and simmer for 2 minutes to meld flavors.
07 - Divide cooked jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in one skillet, so cleanup is quick and you can focus on the flavors instead of the mess.
  • Shrimp cooks in under five minutes, which means you can have a rich, creamy dinner on the table before takeout would even arrive.
  • The Cajun seasoning gives you that warm, smoky heat without overwhelming the creamy sweetness of the sauce.
  • Jasmine rice soaks up every drop of the sauce, turning plain grains into something luxurious and comforting.
02 -
  • Do not overcook the shrimp or they will turn rubbery, so watch closely and pull them from the heat as soon as they turn opaque and curl.
  • Rinse the rice thoroughly or it will clump together and turn sticky instead of fluffy and separate.
  • Simmer the cream gently and avoid boiling it, or the sauce may break and turn grainy instead of smooth.
  • Taste your Cajun seasoning before adding extra salt, because some blends are heavily salted and can overpower the dish.
03 -
  • Use a large skillet instead of a small one so the shrimp sear instead of steam, which keeps them tender and gives them a better texture.
  • Let the rice rest covered for five minutes after cooking, which allows the grains to firm up and makes them easier to fluff without turning mushy.
  • Add the lemon juice at the very end to preserve its brightness and keep the acid from curdling the cream.
  • If the sauce feels too thick, whisk in a tablespoon of broth or pasta water until it reaches the consistency you like.
Return