Creamy Cajun Shrimp Rice Bowl (Printable)

Tender shrimp coated in a rich Cajun cream sauce with bell peppers and aromatic jasmine rice. 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
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley
19 - Juice of 1/2 lemon

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. 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, keep covered for 5 minutes, then fluff with a fork.
02 - While rice cooks, toss 1 pound shrimp with 1 tablespoon Cajun seasoning in a bowl until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside.
04 - Reduce skillet heat to medium and melt 2 tablespoons 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 1 cup heavy cream and 1/2 cup chicken broth into the skillet. Add 1 teaspoon Cajun seasoning, 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Bring to a gentle simmer, stirring frequently for 3 to 4 minutes until sauce thickens slightly.
06 - Stir in 1/4 cup Parmesan cheese and 2 tablespoons chopped parsley. Add lemon juice from 1/2 lemon. Return cooked shrimp to the skillet and toss to coat evenly in sauce. Simmer for 2 minutes to meld flavors.
07 - Divide cooked jasmine rice among four bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like restaurant indulgence but comes together in your own kitchen in under an hour.
  • The creamy Cajun sauce is so good you'll want to lick the spoon, and nobody will judge you.
  • You can adjust the heat level without losing any of the deep, smoky flavor.
  • Leftovers reheat beautifully, making lunch the next day something to actually look forward to.
02 -
  • Pat your shrimp completely dry before seasoning or they'll steam instead of sear, and you'll miss out on that golden crust.
  • Don't skip rinsing the rice—it removes excess starch and keeps your bowl from turning gummy.
  • If your sauce breaks or looks grainy, it's too hot, so lower the heat and stir gently until it smooths out again.
03 -
  • Use a large skillet so the shrimp sear instead of steam, and don't overcrowd the pan or they'll get rubbery.
  • Grate your own Parmesan instead of using the pre-grated stuff—it melts smoother and tastes so much better.
  • Taste the sauce before adding the shrimp back in, and adjust salt, spice, or lemon to your liking while you still can.
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