Save to Pinterest The sizzle of shrimp hitting hot oil always takes me back to a humid Tuesday when I threw together dinner with whatever was in the fridge. I had leftover jasmine rice, a bag of shrimp I forgot I bought, and a jar of Cajun seasoning collecting dust in the spice drawer. Twenty minutes later, I was scraping the bowl clean, wondering why I had been ordering takeout all week. That spontaneous weeknight experiment turned into something I now crave on repeat.
I made this for my sister when she came over exhausted from work, swearing she wasnt hungry. She ate two servings and asked for the recipe before she left. Watching someone go from not hungry to scraping their bowl is one of the best compliments a dish can get. Now whenever she texts me asking what to make for dinner, this is the first thing I suggest.
Ingredients
- Large shrimp, peeled and deveined: The star of the bowl, and buying them already prepped saves you precious time and keeps your hands from smelling like the ocean all evening.
- Cajun seasoning: This is where the magic starts, a smoky, spicy blend that does most of the heavy lifting for flavor.
- Olive oil: Just enough to get a good sear on the shrimp without making them greasy.
- Jasmine rice: Its naturally fragrant and slightly sticky texture makes it perfect for soaking up that creamy sauce.
- Unsalted butter: Adds richness to the sauce and helps the vegetables soften beautifully.
- Yellow onion: Finely chopped so it melts into the sauce and adds a sweet, savory base.
- Garlic: Minced fresh garlic is non-negotiable here, it blooms in the butter and fills your kitchen with the best smell.
- Red bell pepper: Diced for sweetness, color, and a slight crunch that balances the creamy sauce.
- Heavy cream: The backbone of the sauce, making everything luscious and coating the shrimp like a dream.
- Low-sodium chicken broth: Thins the cream just enough and adds depth without overpowering the Cajun spices.
- Smoked paprika: A subtle smokiness that makes the sauce taste more complex than it actually is.
- Parmesan cheese: Grated fresh, it melts into the sauce and adds a salty, nutty finish.
- Fresh parsley: Chopped and stirred in at the end, it brightens everything and makes the bowl look restaurant-worthy.
- Lemon juice: Just half a lemon cuts through the richness and wakes up all the flavors.
Instructions
- Prepare the Rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps it fluffy. Combine it with water and salt in a medium saucepan, bring to a boil, then cover and simmer on low for 15 minutes until tender and the water disappears.
- Season the Shrimp:
- While the rice cooks, toss your shrimp with Cajun seasoning in a bowl until every piece is coated. This step takes 30 seconds but makes all the difference in 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 dont overcook.
- Sauté the Vegetables:
- In the same skillet, melt butter over medium heat and add the chopped onion and bell pepper. Sauté for 3 to 4 minutes until softened, then stir in the garlic and cook for just 30 seconds until fragrant.
- Build the Sauce:
- Pour in the heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer, stirring often, for 3 to 4 minutes until it thickens slightly and coats the back of a spoon.
- Finish and Combine:
- Stir in the Parmesan cheese, chopped parsley, and lemon juice until everything melts together. Return the cooked shrimp to the skillet, toss to coat, and simmer for 2 minutes to let the flavors meld.
- Serve:
- Divide the fluffy jasmine rice among bowls and spoon the creamy Cajun shrimp and sauce generously over the top. Garnish with extra parsley if you have it, and serve immediately while its hot.
Save to Pinterest The first time I plated this for a small dinner party, my friend Luis took one bite and said it tasted like vacation. I laughed, but I got it, the Cajun spices, the creamy richness, the way the shrimp felt indulgent without being fussy. Its the kind of dish that turns an ordinary evening into something worth remembering.
How to Adjust the Heat
Cajun seasoning varies wildly by brand, some are mild and smoky, others bring serious fire. I learned this the hard way when I used a new blend and nearly set my mouth on fire. Start with the amount listed, taste the sauce before adding the shrimp back in, and adjust from there. If you want it milder, cut the Cajun seasoning in half and lean on the smoked paprika for flavor. If you want more kick, add a pinch of cayenne or a few dashes of hot sauce at the end.
Swaps and Substitutions
Heavy cream makes the sauce luxurious, but half-and-half works if you want something lighter, just know the sauce wont be quite as thick. I have also used coconut cream when cooking for a dairy-free friend, and it gave the dish a subtle sweetness that paired surprisingly well with the spice. If you dont have jasmine rice, basmati or even long-grain white rice will do, though you will miss that faint floral aroma. For extra veggies, I sometimes toss in a handful of spinach or diced zucchini when I sauté the peppers.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the shrimp are best enjoyed fresh. When reheating, do it gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. The microwave works in a pinch, but the shrimp can get a little tough, so reheat in short bursts and stir often. I sometimes make a double batch of the sauce and freeze half for a night when I need dinner fast.
- Store rice and shrimp separately if you can, it keeps the rice from getting soggy.
- Reheat only what youll eat, the shrimp dont love being warmed up more than once.
- Freeze the sauce alone for up to two months, then cook fresh shrimp when youre ready to serve.
Save to Pinterest This bowl has become my go-to when I want something comforting, quick, and just a little bit special. Its proof that you dont need a long ingredient list or fancy techniques to make something that feels like a treat.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw them completely under cold running water and pat dry with paper towels before seasoning and cooking. This ensures even cooking and prevents excess moisture in the sauce.
- → How do I adjust the heat level of the Cajun sauce?
Cajun seasoning blends vary in spiciness. Start with 1 teaspoon and taste the sauce before adding the second teaspoon. You can also add a pinch of cayenne pepper for more heat or reduce the seasoning if you prefer milder flavors.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar results. Greek yogurt or sour cream mixed with a bit of milk also works, though these may curdle if overheated, so keep temperatures moderate and stir frequently.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp for only 1-2 minutes per side until they turn pink and opaque. Overcooking toughens them quickly. Remove them from the skillet promptly and return them at the end of sauce preparation to warm through gently.
- → Can I make this dish ahead of time?
Cook the rice and shrimp separately in advance, then store refrigerated. Prepare the sauce fresh when ready to serve, adding the shrimp back in to heat through. This prevents the shrimp from becoming overcooked or rubbery.
- → What vegetables pair well with this dish?
Sautéed spinach, zucchini, or asparagus complement the creamy sauce nicely. You can also add corn, diced tomatoes, or okra for authentic Cajun flavor variations. Stir them into the sauce before returning the shrimp.