Creamy Cajun Shrimp Rice Bowl (Printable)

Tender shrimp coated in creamy Cajun sauce with jasmine rice. A flavorful, easy weeknight dinner ready in under 45 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 - 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 chopped parsley. Add lemon juice. Return cooked shrimp to the skillet and toss to coat in the sauce. Simmer for 2 minutes to combine 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 indulgence but comes together faster than waiting for delivery.
  • The creamy sauce clings to every grain of rice and bite of shrimp without feeling heavy.
  • You can dial the heat up or down depending on whos eating, making it crowd friendly.
  • Leftovers reheat beautifully, which is rare for anything with shrimp and cream.
02 -
  • Dont skip rinsing the rice, I learned this the hard way when my first batch turned into a gummy mess that even the sauce couldnt save.
  • Sear the shrimp fast and hot, then pull them out, leaving them in the pan the whole time makes them tough and sad.
  • Taste the sauce before adding the shrimp back in, Cajun blends vary wildly in salt and heat, so adjust to your preference.
  • Let the rice rest covered after cooking, lifting the lid too early releases steam and leaves you with crunchy grains at the bottom.
03 -
  • Use a large enough skillet so the shrimp sear instead of steam, crowding the pan makes them release water and turns them gray instead of golden.
  • Add the Parmesan off the heat or on very low heat, high heat can make it clump and turn grainy instead of melting smoothly into the sauce.
  • Keep a little extra broth on hand, if the sauce gets too thick while simmering, a splash loosens it right up without diluting the flavor.
  • Taste the shrimp before you season the sauce, some Cajun blends are saltier than others, and youll save yourself from an overly salty dish.
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