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'll 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, adjusted to taste
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
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 rice is tender and water is absorbed. Remove from heat, keep covered, and let stand 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 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 while 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 evenly in sauce. 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 Hints:

01 -
  • It tastes like you spent an hour cooking, but youre done in under 40 minutes.
  • The creamy, slightly spicy sauce clings to every grain of rice and bite of shrimp.
  • Its the kind of meal that impresses guests but doesnt stress you out.
  • You can dial the heat up or down without losing any of the flavor.
02 -
  • Dont skip rinsing the rice or youll end up with gummy, clumpy grains instead of fluffy perfection.
  • Remove the shrimp from the skillet as soon as theyre pink, they finish cooking in the sauce and overcooking makes them rubbery.
  • Let the garlic cook for only 30 seconds, any longer and it turns bitter and overpowers the dish.
  • If your sauce looks too thick, add a splash more broth, if its too thin, let it simmer another minute or two uncovered.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning them, it helps them sear instead of steam.
  • Use freshly grated Parmesan, the pre-grated stuff doesnt melt as smoothly and can make the sauce grainy.
  • Squeeze the lemon juice in at the very end to keep the brightness from cooking off.
  • If youre serving this for guests, prep all your ingredients ahead of time so you can cook and chat without stress.
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