Creamy Cajun Shrimp Rice Bowl (Printable version)

Tender shrimp coated in creamy Cajun sauce with jasmine rice. A flavorful, easy-to-make 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 chopped fresh parsley
19 - Juice of 1/2 lemon

# How to Prepare:

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.
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.
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 extra parsley if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but the whole thing comes together in less time than it takes to watch a sitcom.
  • The creamy Cajun sauce clings to every grain of rice and coats the shrimp so perfectly that you'll be scraping the bowl clean.
  • You can dial the heat up or down depending on who you're feeding, and it still feels indulgent and comforting.
  • It's fancy enough for date night but easy enough to make on a Tuesday when you're too tired to think.
02 -
  • Don't leave the shrimp in the skillet while you make the sauce, or they'll turn rubbery and sad instead of tender and juicy.
  • Rinsing the rice until the water runs clear is the secret to fluffy grains that don't turn into a sticky blob.
  • Add the garlic after the onion and pepper have softened, not before, or it will burn and taste bitter.
  • Let the sauce simmer gently, not boil, or the cream will break and look curdled instead of silky.
03 -
  • Pat the shrimp dry with paper towels before seasoning them so the Cajun spices stick instead of sliding off.
  • Use a large skillet with high sides to prevent the sauce from splattering all over your stovetop when it simmers.
  • Squeeze the lemon juice in at the very end, not during cooking, so the brightness doesn't cook off.
  • If you want extra vegetables, toss in a handful of baby spinach or diced zucchini when you add the cream and let them wilt into the sauce.
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