Creamy Cajun Shrimp Rice Bowl (Print View)

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

# Components:

→ 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 chopped fresh parsley
19 - Juice of 1/2 lemon

# Preparation Steps:

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 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 in sauce. Simmer for 2 minutes to meld flavors.
07 - Divide jasmine rice among bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The Cajun cream sauce clings to every grain of rice like it was always meant to be there.
  • You get restaurant quality flavor with less than an hour of work and only two pans to clean.
  • The shrimp stay tender and juicy because they cook fast and finish in the sauce.
  • It tastes indulgent but comes together on a weeknight without any fancy techniques.
02 -
  • Do not skip removing the shrimp from the skillet after searing, leaving them in while you make the sauce turns them rubbery and sad.
  • Rinse the rice until the water runs clear or your bowl will be gummy instead of fluffy, it takes an extra minute but it matters.
  • Add the garlic after the onions and peppers have softened, if it goes in too early it will burn and taste bitter.
  • Taste the sauce before adding the shrimp back in, Cajun seasoning brands vary wildly in salt and heat levels.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the shrimp a better sear.
  • Let the rice rest covered for five minutes after cooking, this makes it fluffier and easier to separate with a fork.
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes fresher in the sauce.
  • If you want to meal prep, cook the rice and make the sauce ahead, then sear the shrimp fresh when you are ready to eat so they stay tender.
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