Creamy Cajun Shrimp Rice Bowl (Printable Version)

Succulent shrimp coated in spicy Cajun cream sauce served atop jasmine rice for a comforting, flavor-packed meal.

# What You 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
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
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 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 onion and bell pepper, sauté for 3 to 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
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 fresh parsley. Add lemon juice and return cooked shrimp to the skillet. Toss to coat in sauce and simmer for 2 minutes to meld flavors.
07 - Divide jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but comes together in about 40 minutes on a weeknight.
  • The creamy sauce clings to every grain of rice and piece of shrimp, so nothing goes to waste.
  • You can dial the heat up or down depending on who youre feeding without losing any of the flavor.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont skip rinsing the rice, the first time I forgot, the rice clumped together and soaked up the sauce unevenly.
  • Remove the shrimp as soon as theyre opaque, overcooking makes them rubbery and they finish cooking when you toss them back in the sauce.
  • Simmer the cream sauce gently, not at a rolling boil, or it can break and turn grainy instead of silky.
  • Taste the sauce before adding the shrimp back in, Cajun seasonings vary wildly in salt and heat, so adjust to your preference.
03 -
  • Use a large skillet so the shrimp have room to sear without crowding, this gives them a golden edge instead of a steamed look.
  • Let the rice rest covered for five minutes after cooking, it finishes steaming and the grains firm up just enough to hold the sauce.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes infinitely better.
  • If your sauce gets too thick, thin it with a tablespoon of broth at a time until it reaches the consistency you like.
Return