Creamy Cajun Shrimp Rice Bowl (Printable Version)

Tender shrimp coated in creamy Cajun sauce with bell peppers and garlic, served atop fluffy jasmine rice.

# 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 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, then fluff with a fork.
02 - While rice cooks, toss shrimp with Cajun seasoning in a mixing 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 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, sauté for 3 to 4 minutes until softened. Stir in minced 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 grated Parmesan cheese and fresh parsley. Add lemon juice. Return cooked shrimp to the skillet and toss to coat thoroughly in the sauce. Simmer for 2 minutes to meld flavors.
07 - Divide cooked jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like restaurant quality but costs a fraction and dirties only two pans.
  • The creamy sauce clings to every grain of rice and bite of shrimp, so nothing goes to waste.
  • You can dial the heat up or down depending on who is at the table.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip rinsing the rice or it will turn out gummy and clump together instead of staying light and fluffy.
  • Remove the shrimp from the skillet as soon as they turn pink, because they will cook again in the sauce and can turn rubbery if left too long.
  • Taste the sauce before adding the shrimp back in, because Cajun seasoning brands vary wildly in salt and heat.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning so the Cajun spices stick and the shrimp sear instead of steam.
  • Use freshly grated Parmesan instead of the pre shredded kind, because it melts smoother and tastes sharper.
  • If you love heat, add a pinch of cayenne or a few dashes of hot sauce to the cream sauce for an extra kick.
  • Make the rice ahead and keep it warm in the covered pot, then reheat it with a fork fluff right before serving.
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