Save to Pinterest The kitchen smelled like butter and bell peppers, and my roommate walked in asking what on earth I was making that smelled so good. I was standing over the stove with a skillet of shrimp turning pink in a pool of cream, trying to remember if I'd added enough Cajun seasoning. That night, I learned that sometimes the best meals come from throwing together what you have and trusting your nose. This Cajun shrimp rice bowl became our go-to whenever we wanted something that felt indulgent but came together faster than ordering takeout.
I made this for my parents one Sunday, and my dad, who usually drowns everything in hot sauce, didn't reach for the bottle once. My mom asked for the recipe twice before she left, scribbling notes on the back of a grocery receipt. Watching them scrape their bowls clean felt better than any compliment they could have given me. It is funny how a simple skillet of shrimp can turn into proof that you have learned something worthwhile in the kitchen.
Ingredients
- Large shrimp, peeled and deveined: Buy them already cleaned to save time, and make sure they are dry before seasoning so they sear properly instead of steaming.
- Cajun seasoning: This is where the magic lives, a smoky, spicy blend that coats the shrimp and flavors the sauce, so use a brand you trust or make your own.
- Olive oil: Just enough to keep the shrimp from sticking and to help them develop those golden edges.
- Jasmine rice: Its subtle floral aroma pairs beautifully with the bold sauce, and it cooks up fluffy if you rinse it well first.
- Water and salt: The foundation for perfectly seasoned rice that does not need butter or extras.
- Unsalted butter: Adds richness to the sauce and helps the vegetables soften without browning too fast.
- Yellow onion: Finely chopped so it melts into the sauce and adds sweetness that balances the spice.
- Garlic: Minced fresh, because jarred garlic just does not have the same punch when it hits the hot pan.
- Red bell pepper: Diced for sweetness, color, and a slight crunch that survives the simmer.
- Heavy cream: This is what makes the sauce luxurious and coats everything like a warm blanket.
- Low sodium chicken broth: Thins the cream just enough and adds savory depth without making the sauce too salty.
- Smoked paprika: A little goes a long way, adding a subtle smokiness that makes people wonder what your secret is.
- Black pepper and salt: Simple seasonings that let the Cajun spices shine without competing.
- Grated Parmesan cheese: Melts into the sauce and adds a salty, nutty finish that ties everything together.
- Fresh parsley: Chopped and stirred in at the end for a pop of color and a hint of freshness that cuts the richness.
- Lemon juice: Just half a lemon brightens the whole dish and keeps the cream from feeling too heavy.
Instructions
- Cook the rice:
- Rinse the jasmine rice under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes until the water is absorbed and the rice is tender, then let it stand covered for 5 minutes before fluffing with a fork.
- Season the shrimp:
- While the rice cooks, toss the shrimp with Cajun seasoning in a bowl until every piece is coated. This step is quick but essential for getting flavor into every bite.
- Sear the shrimp:
- Heat olive oil in a large skillet over medium high heat, add the shrimp in a single layer, and cook for 1 to 2 minutes per side until they turn pink and opaque. Transfer them to a plate and set aside so they do not overcook.
- Saute the vegetables:
- In the same skillet, reduce the heat to medium, melt the butter, and add the onion and bell pepper, cooking for 3 to 4 minutes until softened. Stir in the garlic and cook for just 30 seconds until fragrant.
- Build the sauce:
- Pour in the heavy cream and chicken broth, then add the Cajun seasoning, smoked paprika, black pepper, and salt. Bring it to a gentle simmer, stirring often, for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Finish and combine:
- Stir in the Parmesan cheese and chopped parsley, add the lemon juice, then return the cooked shrimp to the skillet and toss to coat. Let everything simmer together for 2 minutes so the flavors meld.
- Serve:
- Divide the jasmine rice among bowls, spoon the creamy Cajun shrimp and sauce over the top, and garnish with extra parsley if you like. Serve it hot and watch everyone dig in.
Save to Pinterest One evening, I served this to a friend who swore she did not like spicy food. She finished her bowl, then quietly asked if there was more rice left. We ended up sitting on the kitchen floor with the skillet between us, scraping up the last bits of sauce with forks. That is when I realized this dish was not just about the shrimp or the spice, it was about the way it made people feel comfortable enough to ask for seconds.
How to Store and Reheat
Let the shrimp and rice cool completely before transferring them to an airtight container, then store in the refrigerator for up to three days. When you reheat it, add a splash of chicken broth or cream to loosen the sauce, because it thickens as it sits. I prefer reheating it gently in a skillet over medium low heat, stirring often, but the microwave works too if you cover the bowl and stir halfway through. The shrimp stay tender if you do not overheat them, and the rice soaks up even more flavor overnight.
Swaps and Substitutions
If you want to lighten the sauce, swap half and half for the heavy cream, though it will not be quite as thick or luscious. You can use chicken thighs instead of shrimp if shellfish is not an option, just season and sear them the same way. Brown rice or cauliflower rice work if you want more fiber or fewer carbs, though jasmine rice really is the best match for the creamy sauce. I have also added handfuls of fresh spinach or diced zucchini to the vegetables, and they disappear into the sauce without changing the dish too much.
What to Serve Alongside
This bowl is hearty enough to stand alone, but a simple green salad with lemon vinaigrette balances the richness beautifully. Garlic bread or crusty baguette slices are perfect for mopping up any sauce left behind, and I have never regretted putting a basket of them on the table. If you want to keep it light, steamed green beans or roasted asparagus add color and crunch without competing with the Cajun flavors.
- Pour a crisp Sauvignon Blanc or a cold lager to cut through the cream.
- Finish with something citrusy like lemon sorbet or key lime pie.
- Leftovers make an excellent lunch the next day, especially if you pack them in a thermos to keep warm.
Save to Pinterest This dish has become my answer to long days when I want something that feels special but does not ask too much of me. It is the kind of meal that fills the kitchen with warmth and leaves everyone at the table quiet for a few minutes, too busy eating to talk.
Questions & Answers
- → Can I use frozen shrimp?
Yes, frozen shrimp works well. Thaw completely and pat dry with paper towels before cooking to ensure they brown properly and cook evenly in the skillet.
- → How do I adjust the spice level?
Control heat by adjusting the amount of Cajun seasoning and smoked paprika. Start with less seasoning and taste as you go. You can also add fresh jalapeños or hot sauce for extra kick.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar results. You can also use Greek yogurt or sour cream, though these may curdle if overheated—stir them in after removing from direct heat.
- → Can I make this ahead of time?
Prepare the sauce and cook shrimp up to 2 days ahead and refrigerate separately. Reheat gently on the stovetop and serve over freshly cooked jasmine rice for best texture and flavor.
- → What vegetables pair well with this dish?
Sautéed spinach, zucchini, or mushrooms complement the Cajun cream sauce beautifully. Add them when you sauté the onions and bell peppers for extra nutrition and flavor depth.
- → Is this dish pescatarian-friendly?
Yes, shrimp is a shellfish and this dish is naturally pescatarian. Ensure your Cajun seasoning blend and chicken broth are suitable for your dietary preferences.