Creamy Cajun Shrimp Rice Bowl (Printable)

Spiced shrimp in creamy Cajun sauce served over fluffy jasmine rice. A flavorful, easy-to-prepare main dish 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
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - 1/2 lemon, juiced

# How-To 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 tender and liquid is absorbed. Remove from heat, keep covered for 5 minutes, then 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 1-2 minutes per side until pink and opaque. Transfer 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 3-4 minutes until softened. Stir in garlic and cook for 30 seconds.
05 - Pour in heavy cream and chicken broth. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer, stirring frequently for 3-4 minutes until slightly thickened.
06 - Stir in Parmesan cheese and fresh 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 four bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Hints:

01 -
  • The creamy sauce clings to every grain of rice and coats the shrimp like a warm, spicy hug.
  • You get restaurant flavor without the fuss, using pantry staples and one skillet for the sauce.
  • It's flexible enough to dial up the heat or add whatever vegetables are hiding in your crisper drawer.
02 -
  • Don't overcook the shrimp or they'll turn rubbery, pull them off the heat as soon as they turn pink and opaque.
  • Rinse the rice well or your bowl will end up with a sticky, gluey texture instead of light and fluffy grains.
  • Add the garlic after the onions and peppers soften, raw garlic burns fast and turns bitter in a hot skillet.
03 -
  • Use a large skillet so the shrimp sear instead of steam, crowding the pan makes them release water and turns them gray.
  • Let the rice rest covered after cooking, this final steam makes it fluffy and prevents mushy grains.
  • Taste the sauce before serving and adjust salt, lemon, or Cajun seasoning to your preference, every palate is different.
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