Creamy Cajun Shrimp Rice Bowl (Print view)

Seasoned shrimp coated in creamy Cajun sauce over jasmine rice. A comforting, flavor-packed meal ready in 40 minutes.

# 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
19 - 1/2 lemon, juiced

# Cooking Steps:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to boil over high heat, then reduce to low, cover with lid, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with fork before serving.
02 - Toss shrimp with Cajun seasoning in a mixing bowl until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange seasoned shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer cooked shrimp to a plate and set aside.
04 - Reduce skillet heat to medium and melt butter. Add chopped onion and diced bell pepper, sautéing 3 to 4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
05 - Pour in heavy cream and chicken broth. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to gentle simmer while stirring frequently, cooking 3 to 4 minutes until sauce thickens slightly.
06 - Stir in Parmesan cheese and fresh parsley. Add lemon juice and return cooked shrimp to skillet. Toss to coat shrimp evenly in sauce and simmer 2 minutes to meld flavors.
07 - Distribute cooked jasmine rice evenly among four bowls. Spoon creamy Cajun shrimp mixture with sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Ideas:

01 -
  • The cream sauce clings to every grain of rice and coats the shrimp like a savory blanket.
  • It comes together in under an hour, but tastes like you simmered it all afternoon.
  • The balance of spice, richness, and that bright lemon finish keeps you coming back for one more bite.
  • Leftovers actually get better overnight when the flavors meld in the fridge.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, gummy mess instead of light fluffy grains.
  • Remove the shrimp from the skillet before making the sauce or they'll turn rubbery from overcooking.
  • Let the sauce simmer gently, not boil hard, or the cream can break and look grainy.
  • Add the lemon juice at the very end so the acidity doesn't curdle the cream while it simmers.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the shrimp a better sear.
  • Toast the Cajun seasoning in the butter for 30 seconds before adding the vegetables to bloom the spices and deepen their flavor.
  • Grate Parmesan fresh from a block instead of using the pre grated stuff, it melts smoother and tastes infinitely better.
  • Add a handful of fresh spinach or diced zucchini to the sauce for extra vegetables without changing the character of the dish.
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