Save on Pinterest The first time I opened a jar of Cajun seasoning, I had no idea it would become one of my most-reached-for spices. I was standing in my kitchen on a rainy Wednesday, staring at a pound of shrimp and wondering how to make dinner feel special without much effort. A quick toss in that rusty-red blend, a splash of cream, and suddenly my kitchen smelled like a Louisiana street corner. That bowl of rice turned into something I craved on repeat.
I made this for my brother once after he had a long shift at work. He walked in, dropped his bag, and within twenty minutes we were sitting at the table with steaming bowls in front of us. He didnt say much at first, just kept going back for more sauce-soaked rice. By the end, he looked up and said it was exactly what he needed. Thats when I knew this recipe was a keeper.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and if theyre frozen, thaw them in the fridge overnight for the best texture.
- Cajun seasoning: This is your flavor foundation, a smoky, spicy, herby blend that does all the heavy lifting, so buy a good one or make your own if you have the time.
- Jasmine rice: The subtle floral aroma of jasmine rice pairs perfectly with the bold sauce, and rinsing it first keeps it fluffy instead of gummy.
- Unsalted butter: Butter adds richness and helps the vegetables soften without browning too fast, plus it makes the sauce silky.
- Yellow onion and red bell pepper: These two bring sweetness and a little crunch, balancing out the heat and adding color to every bite.
- Garlic: Fresh garlic is non-negotiable here, it blooms in the butter and fills your kitchen with that irresistible smell.
- Heavy cream: This is what makes the sauce creamy and luxurious, coating everything in a velvety blanket of flavor.
- Low-sodium chicken broth: It thins the cream just enough so the sauce isnt too thick, and the savory depth ties everything together.
- Smoked paprika: A little goes a long way, adding a subtle smokiness that makes the dish taste like its been simmering for hours.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a nutty, salty finish that makes you want to lick the spoon.
- Fresh parsley: A handful of chopped parsley brightens the whole dish and cuts through the richness with a fresh, herbal note.
- Lemon juice: A squeeze at the end wakes up all the flavors and keeps the sauce from feeling too heavy.
Instructions
- Prepare the Rice:
- Rinse the jasmine rice under cold water until it runs clear, this washes away extra starch and keeps the grains separate. Combine it with water and salt in a saucepan, bring it to a boil, then cover and simmer on low for 15 minutes until tender and fluffy.
- 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 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 theyre pink, opaque, and slightly caramelized, then transfer them to a plate.
- Sauté the Vegetables:
- Lower the heat to medium, melt butter in the same skillet, and add the onion and bell pepper. Let them soften for 3 to 4 minutes, stirring occasionally, then toss in the garlic and cook for just 30 seconds until fragrant.
- Build the Cream Sauce:
- Pour in the heavy cream and chicken broth, then stir in the Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer and let it bubble for 3 to 4 minutes, stirring often, until it thickens just enough to coat the back of a spoon.
- Finish the Sauce:
- Stir in the Parmesan cheese and chopped parsley until the cheese melts into the sauce. Add the lemon juice, return the shrimp to the skillet, and toss everything together, letting it simmer for 2 minutes so the flavors meld.
- Serve:
- Divide the fluffy jasmine rice among bowls and spoon the creamy Cajun shrimp and sauce over the top. Garnish with extra parsley if you like, and serve it hot while the sauce is still glossy.
Save on Pinterest One evening, I served this to a friend who claimed she didnt like spicy food. I toned down the Cajun seasoning just a bit and watched her take her first bite. She paused, looked at me, and said it was like a hug in a bowl. She went back for seconds, and I realized this dish has a way of winning people over, even the skeptics.
Choosing Your Shrimp
I used to buy whatever shrimp was on sale, but I learned that size and freshness matter more than I thought. Large shrimp hold up better to the bold seasoning and searing, and they stay juicy in the sauce. If youre using frozen shrimp, thaw them slowly in the fridge overnight and pat them completely dry before seasoning, any extra moisture will make them steam instead of sear. Wild-caught shrimp tend to have a firmer texture and sweeter flavor, but good quality farm-raised works just fine if thats whats available. Trust your nose, fresh shrimp should smell clean and briny, never fishy or like ammonia.
Making It Your Own
This recipe is forgiving and loves a little improvisation. Ive stirred in handfuls of fresh spinach at the end and watched it wilt into the sauce, adding color and a bit of earthiness. Sometimes I swap the jasmine rice for cauliflower rice when I want something lighter, or I toss in diced zucchini with the bell pepper for extra vegetables. If you want more heat, a pinch of cayenne or a few dashes of hot sauce will do the trick. On nights when I have extra time, Ill char the bell pepper under the broiler first for a smoky sweetness that takes the dish up a notch.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. When I reheat it, I add a splash of chicken broth or cream to loosen the sauce, then warm it gently on the stove over low heat, stirring often. The microwave works in a pinch, but the stovetop keeps the shrimp from getting rubbery. I dont recommend freezing this dish because the cream sauce can separate and the shrimp texture suffers, but if you must, freeze the sauce separately and cook fresh shrimp when youre ready to eat.
- Store the rice and shrimp mixture separately if you can, it keeps the rice from getting too soggy.
- Reheat only what youll eat, the sauce doesnt love being warmed multiple times.
- A squeeze of fresh lemon juice right before serving brings everything back to life.
Save on Pinterest This bowl has become my go-to when I want something comforting but exciting, something that feels indulgent without being fussy. I hope it becomes one of those recipes you turn to on busy nights when you still want to feel like youre treating yourself.
Recipe Questions & Answers
- → Can I substitute the shrimp with other proteins?
Yes, this Cajun cream sauce pairs wonderfully with chicken breast, scallops, or even firm white fish like cod. Adjust cooking times based on your protein choice.
- → How can I make this dish less spicy?
Reduce the amount of Cajun seasoning or omit the smoked paprika. You can also use a milder Cajun seasoning blend, or substitute with regular paprika for a smoother flavor profile.
- → What's the best way to cook jasmine rice perfectly?
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Use a 1:2 rice-to-water ratio, bring to a boil, then simmer on low heat covered for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.
- → Can I make the Cajun cream sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat gently over medium heat, adding a splash of cream if needed to restore its consistency before combining with the shrimp.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the spicy cream sauce beautifully. For non-wine options, a cold lager or light IPA works well, as the carbonation cuts through the richness of the sauce.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp only until they turn pink and opaque, about 1-2 minutes per side. Overcooked shrimp becomes tough and dry. They continue cooking slightly when added back to the warm sauce, so remove them from heat as soon as they're pink.