Creamy Cajun Shrimp Rice Bowl (Printable Version)

Tender shrimp coated in a creamy Cajun sauce with jasmine rice. A simple, flavorful meal perfect for weeknight dinners.

# 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

# Cooking Steps:

01 - Rinse jasmine rice under cold running water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
02 - While rice cooks, place large shrimp in a mixing bowl and toss with 1 tablespoon Cajun seasoning until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and cook for 1 to 2 minutes per side until shrimp turn pink and become opaque. Transfer cooked shrimp to a plate and set aside.
04 - In the same skillet, reduce heat to medium and melt butter. Add chopped onion and diced bell pepper, sautéing for 3 to 4 minutes until vegetables soften. Stir in minced 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, stirring frequently for 3 to 4 minutes until sauce thickens slightly.
06 - Stir Parmesan cheese and chopped parsley into the sauce. Add lemon juice and stir to combine. Return cooked shrimp to the skillet, tossing to coat evenly in the sauce. Simmer for 2 minutes to meld flavors.
07 - Divide cooked jasmine rice evenly among four serving bowls. Spoon creamy Cajun shrimp with sauce over each portion of rice. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The creamy sauce is so good you'll want to lick the bowl, and I won't judge you for it.
  • It tastes like you spent hours in the kitchen, but you'll be done in under 40 minutes.
  • Every ingredient pulls its weight, building layers of smoky, tangy, spicy comfort that feel indulgent without being fussy.
02 -
  • Don't skip rinsing the rice, I learned this the hard way when my first batch turned into a gummy mess instead of fluffy grains.
  • Pull the shrimp off the heat as soon as they turn pink, they'll finish cooking in the sauce and stay tender instead of rubbery.
  • Simmer the sauce gently, not at a rolling boil, or the cream can break and turn grainy.
03 -
  • Use freshly grated Parmesan instead of the pre grated stuff, it melts smoother and tastes sharper.
  • Let the rice rest covered for five minutes after cooking, it finishes steaming and the grains separate beautifully.
  • A squeeze of lemon at the end is non negotiable, it brightens the whole dish and keeps it from feeling one note.
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